Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk

Ferragut, V.; Cruz, N.S.; Trujillo, A.J.; Güamis, B.; Capellas, Marta

doi:10.1016/j.jfoodeng.2008.10.026

Cited by 60 publications

(35 citation statements)

References 21 publications

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“…In fact, during fermentation, lactic acid bacteria are capable of hydrolyzing food-plant carbohydrate to produce EPS which can interact with proteins present in the substrate and affect the WHC. Ferragut et al [23]; Folkenberg et al [24] reported that the interactions of EPS with proteins are fundamental in fermented milk and soymilk because of their effects on the microstructure and texture of this food. WHC values of this study are less compared to those found by Li et al [25] in fermented soymilks which were ranged from 74.03% to 88.27%.…”

Section: Effect Of Cell Concentrations On Watermentioning

confidence: 99%

Effects of <i>Lactococcus lactis</i> sp. on Nutritional Value of Formulated Non-dairy Complementary Foods from Irish Potato, Mungbean, Red Kidney Bean and Papaya

Dangang¹,

Zambou²,

Agrawal³

et al. 2018

AJFN

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To improve the child nutrition, complementary foods were formulated using the following components:Lactococcus lactis sp. (Lc. lactis sp.) strain, 20% red kidney bean (Phaseolus vulgaris L.), 60% mung bean (Vigna radiate), 10% irish potato (Solanum tuberosum), and 10% ripe fresh papaya (Carica papaya) fruits. The formulation compounds were mixed and then inoculated by different concentrations of the bacterial strain 0 CFU mL -1 (control diet); 1×10 6 CFU mL -1 (Diet 1) and 2×10 6 CFU mL -1 (Diet 2). The effects of bacteria concentrations on pH, final viable cell counts, titratable acidity, Water Holding Capacity (WHC), antioxidant activity, viscosity and proximate composition were investigated. Results showed that diet 2 had the lower pH (4.50), highest final viable cell counts (3.9 × 10 9 CFU mL -1). Bacteria culture increased the WHC and viscosity of diets. The free radical scavenging activity was significantly (p<0.01) higher in diet 2 (57.33 ± 0.66%) when compared to the control diet (31.37 ± 0.25%). Crude protein, fat, total energy and mineral contents increased with starter cultures. The results of this study showed that Lc. lactis sp. strain improved the nutritional value of fermented foods 1 and 2. Diet 2 showed the best results in term of nutritional values, mineral contents and may be recommended as complementary food for children.

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Section: Effect Of Cell Concentrations On Watermentioning

confidence: 99%

Effects of <i>Lactococcus lactis</i> sp. on Nutritional Value of Formulated Non-dairy Complementary Foods from Irish Potato, Mungbean, Red Kidney Bean and Papaya

Dangang¹,

Zambou²,

Agrawal³

et al. 2018

AJFN

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“…They provide antioxidants and fibre as described by [32]. Recently, corn milk [33], soy milk [34][35][36] and peanut milk [37] depending on fermented milk products are being synthesized as an alternate of vegetarian bovine milk fermented products that also overcome the allergencity of milk protein. Furthermore, to enhance functionality of fermented milk that by addition of plant extracts such as antioxidative and tea catechin is also significantly considered [38].…”

Section: Probiotic Ice Creammentioning

confidence: 99%

Health Benefits of Milk and Functional Dairy Products

Gasmalla

Tessema

Salaheldin

et al. 2017

MOJFPT

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Dairy products have so far been in the front line in the development of functional foods. Fermented dairy products have traditionally been considered to have health benefits and thus broadening the product range to other types of healthpromoting products is quite natural for the dairy industry. Functional dairy products have recently been increasingly available in the daily-life which has gained increasing popularity in the past few years. Consumers' interest about personal health is reasons in establishing markets for functional dairy products. In the near future we will definitely see more products targeted for special consumer groups. This mini-review provides the reader with a brief overview of the field. It consists of two parts giving state-of-truth information about the following topics: Milk and its health benefits and functional dairy products. This article should be of benefit to everyone involved with food science and nutrition, research on functional diary product, and food product development.

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“…The residue was discarded. Formulations containing 87.7% soymilk (w/w), 3.0% soy fiber (w/w), 9.0% sucrose (w/w) and 0.1% antifoam (w/w) were subjected to heat treatment at 95°C for 15 min according to Ferragut et al (2009). After cooling to 25°C, 0.2% milk and vanilla flavorings (w/w) were added and the mixture was dispensed into 600 mL glass vials.…”

Section: Soymilk and Fermented Soy Product Preparationmentioning

confidence: 99%

“…The syneresis of the KC and KF product (Table 2) decreased significantly during the storage and KF product, did not show syneresis from day 14 to day 28. Ferragut et al (2009) observed that soy yogurts without fibers have a gradual decrease in syneresis. In general, in the fermented soy products, the syneresis rate was low and similar to the rates obtained by Kovalenko and Briggs (2002) for soy yogurt.…”

Section: Viscosity Firmness and Syneresismentioning

confidence: 99%

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

Baú

García

Ida

2014

Braz. arch. biol. technol.

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Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk

Cited by 60 publications

References 21 publications

Effects of <i>Lactococcus lactis</i> sp. on Nutritional Value of Formulated Non-dairy Complementary Foods from Irish Potato, Mungbean, Red Kidney Bean and Papaya

Effects of <i>Lactococcus lactis</i> sp. on Nutritional Value of Formulated Non-dairy Complementary Foods from Irish Potato, Mungbean, Red Kidney Bean and Papaya

Health Benefits of Milk and Functional Dairy Products

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

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