Influence of modified cassava starch on the physicochemical properties of a fermented soybean beverage

Abstract

Fermented soybean beverages are an alternative for improving intestinal health, and fermentation reduces the anti-nutritional factors of this legume. However, they do show high syneresis and low viscosity. Modified cassava starches could be added as a thickener and/or stabilizer to improve the quality of the product. The aim of this research was to assess the effect of adding modified cassava starch on the physicochemical properties of a fermented soybean beverage. Preliminary tests were carried out varying the concentration (0.8%, 1.0%, and 1.2%) of 3 types of modified cassava starch: octenyl succinic anhydride (OSA), acetylated distarch adipate (ADA) cross-linked starch, and substituted-crosslinked starch (mixed). A commercial culture of starter microorganisms and probiotics was used in the fermentation process. The statistical analysis was carried out with a two-factor (type of starch and concentration) and 3-level design; quality parameters such as pH, acidity, soluble solids, syneresis, and viscosity comparable to commercial fermented dairy beverages were evaluated. OSA starch had a lower syneresis and higher viscosity than the other starches for each concentration. Furthermore, the addition of 1.0% OSA and mixed starch, as well as 1.2% ADA starch, are comparable to the control commercial soybean beverage (SC).

Physicochemical and microbiological quality of a fermented soybean beverage: effect of modified cassava starches

“…The soybean beverage was prepared based on the methodology proposed by Rodríguez-Ruiz et al (2023), and each of the starches was added to the beverages at 1% concentration before homogenization at 160 bars and then pasteurized at 85°C for 10 min. For the fermentation of the beverage, commercial culture of starter and probiotic microorganisms (0.003% w/v) (Streptococcus thermophilus and Lactobacillus delbrueckii subsp.…”