Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

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

doi:10.1016/j.foodhyd.2008.03.010

Cited by 97 publications

(56 citation statements)

References 32 publications

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“…This value is comparable to the vales found in the literature (18). It was reported recently that inoculation of LAB on soy milk at 40-45°C for a few hours decreased the pH value to 4.4-4.8 accompanied with total titratable acidity increase of 0.5-0.26% (19). All three soy yogurts contained viable LAB numbers above 10 8 CFU/mL, thus meeting the criteria of probiotic foods.…”

Section: Soy Yogurt Fermentation As Shown In the Flowchartsupporting

confidence: 87%

Novel Process of Fermenting Black Soybean [Glycine max (L.) Merrill] Yogurt with Dramatically Reduced Flatulence-Causing Oligosaccharides but Enriched Soy Phytoalexins

Feng

Saw

Lee

et al. 2008

J. Agric. Food Chem.

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Black soybeans [Glycine max (L.) Merrill] were germinated under fungal stress with food grade R. oligosporus for 3 days and were homogenized and fermented with lactic acid bacteria (LAB) to produce soy yogurt. Fungal stress led to the generation of oxylipins [oxooctadecadienoic acids (KODES) isomers and their respective glyceryl esters] and glyceollinssa type of phytoalexins unique to soybeans. In soy yogurt, the concentrations of total KODES and total glyceollins were 0.678 mg/g (dry matter) and 0.953 mg/g, respectively. The concentrations of other isoflavones (mainly genistein and daidzein and their derivatives) in soy yogurt remained largely unchanged after the processes compared with the control soy yogurt. Germination of black soybean under fungal stress for 3 days was sufficient to reduce stachyose and raffinose (which cause flatulence) by 92 and 80%, respectively. With a pH value of 4.42, a lactic acid content of 0.262%, and a maximum viable cell count of 2.1 × 10 8 CFU/mL in the final soy yogurt, soy milk from germinated soybeans under fungal stress was concluded to be a suitable medium for yogurt-making. The resulting soy yogurt had significantly altered micronutrient profiles with significantly reduced oligosaccharides and enriched glyceollins.

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Section: Soy Yogurt Fermentation As Shown In the Flowchartsupporting

confidence: 87%

Novel Process of Fermenting Black Soybean [Glycine max (L.) Merrill] Yogurt with Dramatically Reduced Flatulence-Causing Oligosaccharides but Enriched Soy Phytoalexins

Feng

Saw

Lee

et al. 2008

J. Agric. Food Chem.

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“…This is of general interest, as there is an increasing demand from manufacturers to decrease the addition of stabilizers in yoghurt products. N. S. Cruz et al (2009) instead, studied the effect of UHPH treatments (around 250-300 MPa) in soy milk on the fermentation processing. This technology is quite similar to the conventional high-pressure homogenization used in the food industry but considerably higher pressures are applied.…”

Section: Processing Of Fermented Vegetable Milkmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

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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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Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

Cited by 97 publications

References 32 publications

Novel Process of Fermenting Black Soybean [Glycine max (L.) Merrill] Yogurt with Dramatically Reduced Flatulence-Causing Oligosaccharides but Enriched Soy Phytoalexins

Novel Process of Fermenting Black Soybean [Glycine max (L.) Merrill] Yogurt with Dramatically Reduced Flatulence-Causing Oligosaccharides but Enriched Soy Phytoalexins

Vegetable milks and their fermented derivative products

Health Benefits of Milk and Functional Dairy Products

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