Effect of Honey Addition on Rheological Properties of Probiotic Soy Yoghurt

Stijepić, Milka; Glušac, Jovana; Milošević, Dragica Djurdjević

doi:10.7251/ghte1309029s

Cited by 3 publications

(4 citation statements)

References 11 publications

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“…Honey is a functional food with unique ingredients, properties against pathogenic bacteria, and bifidogenic effects. It contains fructooligosaccharides, which act as prebiotics and has various nutrients [14,32]. The preliminary study supported earlier studies that fermented soymilk with 5% honey increased the growth of Lactobacillus casei subsp.…”

Section: Discussionsupporting

confidence: 84%

“…On the other hand, honey is a functional food with unique composition that contains fructooligosaccharides acting as prebiotics. Therefore, the addition of honey to fermented milk can increase the growth of bifidobacteria and extend the shelflife of the product via the enhanced lactic acid production and pH lowering [14]. Lactobacillus acidophilus counts were improved in formulas containing honey, soy milk, and aloevera [15].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Desfita¹,

Sari²,

Yusmarini

et al. 2021

Nutrients

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Osteoporosis has been discovered to be a risk factor for menopausal women. Although synbiotics (probiotics and prebiotics) are found in fermented soymilk-honey made using local probiotics, their effect on osteocalcin levels is still unknown. Therefore, this study’s objective was to determine the influence of fermented soymilk-honey from different probiotics on osteocalcin levels. A 90-day pre–post quasi-experimental study with a control design was conducted on 54 postmenopausal women divided into three intervention groups namely, the soymilk (SM) group, the soymilk-honey fermented with Lactobacillus casei subsp. casei R-68 (SMH Lc) group, and the soymilk-honey fermented with Lactobacillus plantarum 1 R 1.3.2 (SMH Lp) group. Participants consumed 100 mL of soymilk (SM) or fermented soymilk with honey (SMH Lc or SMH Lp) for 90 days. At the beginning and end of the study, the blood serum osteocalcin level was measured and subjects’ health status was assessed, such as cholesterol total, random blood glucose, and uric acid levels. Our results presented that in the SMH Lp group, 90 days supplementation of soy-honey milk fermented with Lactobacillus plantarum 1 R 1.3.2 significantly reduced the level of blood serum osteocalcin. Based on these results it is justified to perform more detailed studies on the effect of fermented soy-honey milk on bone health.

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Section: Discussionsupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Desfita¹,

Sari²,

Yusmarini

et al. 2021

Nutrients

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show abstract

“…Based on the results, it can be concluded that the use of kombucha and honey is the best combination that contributes to the stability of the drink's structure and indicates a better product quality. Stijepic et al [11] in their research showed a positive effect of adding honey to yogurt on viscosity and water retention capacity, i.e. on reducing the intensity of syneresis.…”

Section: Resultsmentioning

confidence: 98%

“…Syneresis intensity was determined according to the modified method of Koegh and O'Keneedy [10] using a Tehtnica Železniki PLC 322 centrifuge. Samples of the fermented milk drink were centrifuged at 3000 rpm [11], and the volume of separated whey was expressed as ml of centrifuged/100 g of a sample [12].…”

Section: Determining Syneresis Intensitymentioning

confidence: 99%

Influence of starter and sweetener on the syneresis intensity of fermented milk drink

Brčina¹,

Vilušić²,

Zahirović³

2023

Technol. acta

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Syneresis represents the appearance of separation of whey on the surface of the product and is considered an important parameter of the quality of fermented dairy products. For the production of the fermented milk drink, kombucha was used as a non-traditional starter. Two sweeteners were used, honey and sucrose.The aim of the work was to examine the influence of starter and sweetener on changes in the subsequent acidity and intensity of syneresis of the samples during storage. The results were compared with a control sample obtained by inoculation with a conventional starter culture. During storage, there was a drop in pH value and an increase in titratableacidity, as a resultof the constant metabolic activity of the microflora and the production of lactic acid in the produced samples. Honey, as a sweetener, had an effect on the lower pH value of the fermented milk drink samples. The analysis of variance showed a statistically significant difference in the titratable acidity results and the intensity of syneresis of the samples during storage.Samples that were produced with kombucha as a starter showed better structure stability during storage and better quality. During storage, sample kb4 showed the best structural stability and the lowest intensity of syneresis. KEYWORDS:stinging nettle extract;bioactive components;extraction;antioxidant

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Effect of Nutritional Factors on Growth Behaviour, Proteolytic, β-Glucosidase and β-Galactosidase Activities of Lactobacillus Cultures during Soy-Drink Fermentation

Das

Mishra

Hati

2020

Curr Res Nutr Food Sci

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In this study, inulin, whey protein concentrate (WPC 70) and skimmed milk powder (SMP) were used as nutritional factors to improve the quality of soy-drink fermented with indigenous Lactobacillus cultures. The growth behaviour (pH, titratable acidity, viable cell count), β-glucosidase, β-galactosidase, and proteolytic activity of indigenous Lactobacillus cultures were studied with various nutritional supplements in soy-drink. Two-way analysis of variance (ANOVA) was applied and the post-hoc comparison was acquired by Tukey’s HSD test for all the data presented in the study. Due to the supplementation of nutritional factors, the pH dropped as a bit of lactic acid production was also observed due to a lack of lactose. The supplements also provided extra nutrition during their growth in different incubation hours. At 2% rate of WPC 70 supplementation, maximum proteolysis (1.17 O.D.) was found by L. fermentum K7. L. fermentum K16 showed the highest β-glucosidase enzyme activity (0.154µM/mL/min) and maximum β-galactosidase activity (0.339 µM/mL/min) was observed for L. acidipiscis K27 at 2% rate of inulin supplementation to soy-drink. In the preparation of novel fermented foods and beverages, the conjunction of nutritional supplements with indigenous Lactobacillus cultures can potentially be used.

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Effect of Honey Addition on Rheological Properties of Probiotic Soy Yoghurt

Cited by 3 publications

References 11 publications

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Influence of starter and sweetener on the syneresis intensity of fermented milk drink

Effect of Nutritional Factors on Growth Behaviour, Proteolytic, β-Glucosidase and β-Galactosidase Activities of Lactobacillus Cultures during Soy-Drink Fermentation

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