Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Baú, Tahís Regina; García, Sandra; Ida, Elza Iouko

doi:10.1590/s1516-89132014005000005

Cited by 32 publications

(8 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The methodology proposed by Baú et al. (2014) was used to determine viscosity. The viscosity of refrigerated ice cream mixture after 20 hr was measured using a viscometer (Brookfield RH, USA) at 2.5 rpm after 30 s rotation at 25 ± 1°C.…”

Section: Methodsmentioning

confidence: 99%

Value addition to ice cream by fortification with okara and probiotic

Ibrahim

Kamaruding

Ismail

et al. 2021

Food Processing Preservation

View full text Add to dashboard Cite

Synbiotic ice cream offers sufficient viable probiotics and value‐added nutrients to satisfy health needs. This study aimed to formulate the optimum synbiotic ice cream incorporated with okara (1–3%) and the probiotic, Lactobacillus plantarum (ATCC 8014). Results showed a viscous texture was produced when more than 2% okara was added to ice cream. This formulation also minimally caused ice cream to melt for around 90 min at a melting rate of 19–76%. Furthermore, ice cream incorporated with okara had an increase in protein content (>5%) and a decrease in fat content (>13%) compared with the control (no okara), indicating that it is a low‐fat item. The addition of more than 2% okara increased the viability of L. plantarum on day 60. Overall, 1% okara addition showed significant acceptability for potential symbiotic ice cream formulation. Novelty impact statement One of the greatest challenges in the ice cream manufacturing industry is the short shelf‐life and fast melting rate of milk‐based ice cream, as it lowers a storage period and affects the textural characteristic. To overcome the said problems, the use of soybean by‐product (okara), a potential prebiotic for dietary fiber source, was found to minimally caused ice cream to melt and was able to increase the viability of Lactobacillus plantarum. The function of dietary fiber is not only able to support the growth of probiotics, but also scientifically proven to strengthen the digestive system and reduce the possibility of developing diseases including cardiovascular diseases, diabetes, constipation, and bowel cancer.

show abstract

Section: Methodsmentioning

confidence: 99%

Value addition to ice cream by fortification with okara and probiotic

Ibrahim

Kamaruding

Ismail

et al. 2021

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…Soybean and its derivatives, which have great potential for applications in the functional food industry, are considered rich in proteins, isoflavones, and oligosaccharides (13). However, the nutritional and phytochemical compounds of soybean may vary considerably depending on cultivar, which was significantly positively correlated with the quality of soymilk.…”

Section: Introductionmentioning

confidence: 99%

Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir

Yang

Chen

et al. 2020

Front. Nutr.

View full text Add to dashboard Cite

Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation with the highest capacity of isoflavone biotransformation, was successfully produced, and the metagenomics composition of soymilk or milk fermented using these kefir cultures was investigated. The metagenome analysis showed that the microbiota of kefir in M-K (milk inoculated with kefir), SM-K (equal volumes of soymilk and milk inoculated with kefir), and S-K (pure milk inoculated with kefir) were related to the addition of soymilk or not. Furthermore, the HPLC chromatogram revealed that Guixia 2 (Guangzhou, China) may be a good source of soymilk kefir fermentation due to its high isoflavone aglycone content (90.23 ± 1.26 μg/g in daidzein, 68.20 ± 0.74 μg/g in genistein). Importantly, the starter culture created by adding 1.5 g probiotics (Biostime®, Guangzhou, China) to Chinese kefir showed a significant increase in the levels of isoflavone aglycones (72.07 ± 0.53 μg/g in isoflavone aglycones). These results provided insight into understanding the suitable soybean cultivar and starter cultures, which exhibit promising results of isoflavone biotransformation and flavor promotion during soymilk kefir fermentation.

show abstract

“…The WHC was expressed as percentage (w/w). The viscosity was determined adapting the methodology proposed by Baú et al (2014), using the Brookfield digital viscometer, with spindle 4, speed of 12 rpm from 300 mL of sample maintained at refrigeration temperature for 12 h. The results are expressed in centipoise (cP). The firmness was determined adapting the methodology described by Baú et al (2014), obtained by measurements carried out in a TAXT2i texturometer (Stable Micro Systems), using cylindrical acrylic probe P 25/L, 20 mm compression depth, sensor compression speed 2 mm.s −1 , trigger force of 0.05 N and time of 0.5 s. Firmness was expressed in Newton (N).…”

Section: Methodsmentioning

confidence: 99%

Probiotic creamy soy sauce with Lactobacillus plantarum BG 112

Filho

Busanello

García

2019

BFJ

Self Cite

View full text Add to dashboard Cite

Purpose The purpose of this paper is to apply okara flour in the elaboration of a product, verifying the effect of the fermentation by Lactobacillus plantarum BG 112 on the antihypertensive activity and to develop probiotic sauce with gums and low lipid content. Design/methodology/approach During the fermentation process, the inhibitory activity of angiotensin-converting enzyme (ACE) and production of organic acids were determined. The simplex-centroid mixture of guar gum, xanthan gum and pregelatinized cassava starch was used for studying the variables water holding capacity, viscosity and firmness. Counts of probiotics and in vitro survival of probiotics in simulated gastrointestinal conditions were made. Findings The fermented soymilk showed ACE inhibition capacity above 50 percent with 32 h of fermentation, increasing the levels of lactic acid and acetic acid progressively. Based on the regression analysis and response surfaces, the binary mixture with guar gum and xanthan was chosen as the most suitable for the formulation of the sauce, having over 30 days of storage counts above 8.5 log CFU.g−1 and above 6 log CFU.g−1 after simulation of gastrointestinal conditions. The global acceptance was 7.0 corresponding to the moderately liked. Practical implications The findings suggest that the sauce developed has been well accepted by potential consumers and can be incorporated into the diet and can result in health benefits for the consumer when regularly ingested. The fermentation process of soymilk promoted an increase in antihypertensive capacity. Despite the reduction in viable cell counts throughout storage, counts remained high in the product, having a high survival rate after exposure under simulated gastrointestinal conditions. Originality/value The use of okara flour in the diet is viable and helps to improve the nutritional composition of foods. The use of okara flour in sauce showed potential applicability and could be incorporated into different products. The fermentation process of soymilk with okara flour produces benefits beyond the sensorial characteristics. The elaborated probiotic sauce presented physical–chemical and microbiological stability throughout the storage, being an alternative for people with food restrictions.

show abstract

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Abstract: ABSTRACT

Cited by 32 publications

References 35 publications

Value addition to ice cream by fortification with okara and probiotic

Value addition to ice cream by fortification with okara and probiotic

Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir

Probiotic creamy soy sauce with Lactobacillus plantarum BG 112

Contact Info

Product

Resources

About