Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics

Abstract

In this study, a new functional yoghurt-like product was manufactured using soymilk (sample B), mix of soymilk and cow milk (sample C), and both were compared with yoghurt of cow milk (sample A) as a control. The three yoghurt samples (A, B, and C) were processed using the traditional starter culture and Bifidobacterium bifidum: (A) 100% cow milk yoghurt, (B) 100% soymilk yoghurt, and (C) ( 50 % cow milk + 50 % soy milk ) yoghurt. All samples were stored at 4°C for 15 days and analyzed on 1st, 7th, and 15th day of the storage period. The results showed that all samples have kept a vital force of 106 colony/g until the 15th day of cooled storage period, and thus, achieving the feature of probiotic food. Moreover, soymilk yoghurt had the highest content of protein (3.75%) and the highest levels of unsaturated fatty acids, making it nutritious and healthy food. Furthermore, it had an acceptable taste, smell, and a firm texture. This product may be considered as a probiotic vegan and partial alternative to cow milk yoghurt. Additionally, adding probiotic bacteria prolonged the shelf-life and improved the flavor of soymilk.

Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages

“…The results of this study are generally similar and different from the literature results [23][24][25][26] and it was determined that the storage period did not cause a change in carbohydrate, protein, fat and energy values. When the literature is evaluated, studies generally carried out fermentation and analysis processes on a single milk type.…”

“…The results of this study have similarities and differences with the literature in terms of sensory analysis [23,25,30,31]. Considering consumer comments in terms of appearance in this study, it is thought that the fact that the fermented soy beverage has a foamy and coffee-like appearance and the fermented cow's milk beverage has an appearance close to the preferences that individuals are accustomed to are effective in the appearance scoring.…”

Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative

“…Yogurt, a fermented milk product obtained by lactic acid bacteriamediated acidification of milk, is consumed widely in developing and developed countries due to its functional activities (27). However, an increasing number of people expect to replace yogurt with plantfermented beverages because of problems such as allergenicity and the desire for vegetarian alternatives (28). SYA, obtained by fermenting soybean milk using lactic acid bacteria, has gained increased interest because of its rich protein content, multiple mineral elements, and low price.…”