Changes on some quality characteristics of fermented soy milk beverage with added apple juice

İçıer, Fılız; Gündüz, Gülten Tiryaki; Yılmaz, Burçin; Memeli, Zahide

doi:10.1016/j.lwt.2015.03.102

Cited by 60 publications

(38 citation statements)

References 28 publications

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“…Literature supports that fermented soy-based beverages [ 72 ], oat-based preparations [ 4 ], and coconut yogurts [ 73 ] experience shear thinning. Nevertheless, the flow test revealed shear thinning in fermented soy and oat samples, which was already reflected in previous studies [ 8 , 58 , 74 ], but unexpected behavior in fermented coconut samples.…”

Section: Resultsmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.

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Section: Resultsmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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“…This carbohydrate is utilized by L. acidophilus. This is in accordance with [26] that the availability of carbohydrates as a source of energy leads to an increase in activity metabolism by L. acidophilus bacteria that contributes to a decrease in pH. The content of lactose in goat's milk also affects the pH.…”

Section: Phsupporting

confidence: 89%

The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree

Fidina

Sukarminah

Sumanti

2018

JIITA

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Synbiotic yoghurt is a yoghurt with the addition of prebiotics and lactic acid bacteria (LAB) that serves as probiotic which helps to improve digestion, able to survive in gastric acid condition and able to improve immune system. The milk that was used in this study is Saneen goat milk which has higher digestibility than cow milk. The banana used in this study will be processed into puree form. The purpose of study was to determine the concentration of banana puree on synbiotic yoghurt made from goat milk and banana puree with the best microbiological, pH value, viscosity and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. Synbiotic yoghurt was made with difference concentrations of banana puree of 25%, 50%, 75% and 100%. The 50% addition of banana puree produced the best synbiotic yoghurt with 4,15 pH, 9,43 Log cfu/ml and 9,16 Log cfu/ml total probiotic bacteria, and the organoleptic characteristics including color, flavor, taste, texture and overall appearance rather preferred by panelists.

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“…Lactobacillus plantarum B28; Lactobacillus reuteri ATCC 55730 10 8 -10 9 cfu/mL [100] Peanut milk Bifidobacterium pseudocatenulatum G4 10 8 cfu/mL [101] Soymilk Lactobacillus acidophilus 10 8 cfu/mL [102] Soymilk with apple juice Lactobacillus acidophilus 10 9 cfu/mL [103] Wheat based probiotic beverage…”

Section: Cereal Probiotic Product Probiotic Strains Viable Cell Countmentioning

confidence: 99%

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

2020

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Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

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Changes on some quality characteristics of fermented soy milk beverage with added apple juice

Cited by 60 publications

References 28 publications

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

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