Improved Acid, Flavor and Volatile Compound Production in a High Protein and Fiber Soymilk Yogurt‐like Product

Abstract

The effects of added caseinate (CAS), casein hydrolyzate (CASHY) and whey protein hydrolyzate (WPHY) on acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product were studied. High protein and fiber soymilk, produced by blending soaked, boiled and dehulled soybeans with Swiss cheese whey ultrafiltration permeate, was fermented with a mixed S. thermophilus and L. bulgaricus yogurt culture. The concentrations of lactic acid, key volatile compounds, i.e., acetaldehyde, acetone, and diacetyl, and the flavor and texture of the resulting soymilk based yogurt formulated with added CAS or CASHY were comparable to those in a milk yogurt control.

Performances of new isolates of Bifidobacterium on fermentation of soymilk

“…The latter concept should be more attractive from all scientifi c, technical and nutritional points of view, because in one processing step there is possibility to remove off-fl avour effects causing by n-hexanal and pentanal (mainly occurring in beans and formed from unsaturated fatty acids) [9]; and production of probiotic products with high nutritional values. In the last few decades, intensive research dealing with fermentation of soymilk using mainly Lactobacillus and Bifi dobacterium strains was carried out worldwide [10][11][12][13][14]. Hydrolysis of isofl avones as well as production of fl avourful lactic acid during fermentation of soymilk was reported by Bordignon et al in 2004 [15].…”

Hydrolysis of Isoflavones and Consumption of Oligosaccharides during Lactic Acid Fermentation of Soybean Milk

“…Moreover, since the soybean benefits are more easily achieved with the isoflavones in their aglycone forms, fermented soybean products could provide a better source of food factors. For these reasons, soybean milk fermentation has also been studied and nowadays we have many reports using different microorganisms and different methods to obtain a good yogurtlike product (low pH, high lactic acid concentration and high viable microorganism number) from soybean milk 2,4,9,11 . In this way, the objective of this study was to evaluate not only growth properties of lactic acid bacteria in soybean milk, but to produce lactic acid and to lower the pH and also to consume sugars and to transform the isoflavones to their aglycone forms.…”

Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

“…(Solanki & Rizvi, 2001;Bienvenue et al, 2003;Karlsson, Ipsen, Schrader, & Ardo, 2005). Other ingredients such as casein based products (Everett & McLeod, 2005), whey protein-based ingredients (Amatayakul, Sherkat, & Shah, 2006a;Supavititpatana, Wirjantoro, & Raviyan, 2009) and soy protein (Granata & Morr, 1996;Karleskind, Laye, Halpin, & Morr, 1991;Kumar & Mishra, 2004) have been used to increase the protein content of yoghurt. On the other hand, egg white is a valuable protein ingredient (Lewko & Gornowicz, 2009) as determined by its essential amino acid composition, digestibility and bioavailability of the amino acids.…”

“…Ayar, Sert, Kalyoncu, and Yazici (2006) reported adding fruits to improve the emulsion viscosity of yoghurt, while Hashim, Khalil, and Afifi (2009) reported addition of date fibre to improve texture and health functionality of yoghurt. Other food sources used for formulation include soy milk (Granata & Morr, 1996), grape juice (Kumar & Mishra, 2004), and a combination of mango pulp-soy milk and buffalo milk (Öztürk &Öner, 1999). Fortification methods for yoghurt milk increase not only the solids content, but also the protein content (casein in particular) as a percentage of milk solids (Kumar & Mishra, 2004).…”