Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk

Ribeiro, José Evangelista Santos; Sant’Ana, Amanda Marília da Silva; Silva, Flávio Luiz Honorato da; Filho, Edvaldo Mesquita Beltrão

doi:10.1590/fst.102122

Cited by 5 publications

(4 citation statements)

References 34 publications

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“…Combining (Kaprelyants et al, 2020). Nutrients such as dietary fiber, protein, oligosaccharides, and polyphenols available in soy and almond milk may act as a substrate for microbial growth during milk fermentation (Liu et al, 2016;Ribeiro et al, 2023).…”

Section: Determination Of Ph and Titratable Acidity (Ta) In Fermented...mentioning

confidence: 99%

Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

Zahrani

Shori

2023

Food Sci. Technol

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This research focused on the impact of two strains of probiotic Bifidobacterium spp. i.e., B. longum (Bg), or B. animalis subsp lactis (Bc) on post-acidification, the viable cell counts (VCC), total phenolic and flavonoid contents (TPC and TFC, respectively), and antioxidant activity of fermented (F) soymilk (SM), almond milk (AM), and their combination (100%, 75%, 50%, & 25%) during 0, 7, 14, & 21 days of storage. All fermented SM, AM, and their combination showed higher (p < 0.05) post-acidification than their respective controls during the storage. All samples showed VCC ranging between 6.9 and 7.4 log cfu/mL compared to their respective controls (3-4 log cfu/mL; p < 0.05). TPC in FSM/AM (50:50)-Bg & Bc was 2 folds higher (74.3 ± 0.021 & 61.34 ± 0.037 μg GAE/mL; p < 0.05) than control (22.52 ± 0.168) on day 21. The presence of Bg improved (p < 0.05) TFC in FSM (100) after 1 st day of storage. Both Bg and Bc had a positive impact on the antioxidant activity of all treated samples during storage. In conclusion, fermented soy and almond milk and their combination might serve as an effective vehicle for B. longum, or B. animalis subsp lactis with antioxidant activity.

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Section: Determination Of Ph and Titratable Acidity (Ta) In Fermented...mentioning

confidence: 99%

Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

Zahrani

Shori

2023

Food Sci. Technol

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“…Gellan gum was used as a texture modifier in an acerola-milk smoothie and resulted in the pseudoplastic behavior of the samples (Leal et al, 2022). Meanwhile, inulin can improve the texture dan rheological properties of yogurt drinks composed of water-soluble soy extract (WSSE) and goat milk (Ribeiro et al, 2023). The fermented dairy drink showed pseudoplastic behavior and good adjustment to the Power Law model.…”

Section: Rheology Propertiesmentioning

confidence: 99%

The developing of reduced-sugar ready-to-drink cocoa beverages: optimization of stabilizers and sugar replacers concentration

et al. 2023

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Sugar has a role in the intrinsic properties of the product and gives a satiety effect after consumption. Nevertheless, its adverse effect on the human body becomes an essential reason to reduce the sugar content including in ready-to-drink (RTD) cocoa beverages. Besides the sugar, the properties of the beverages are also affected by the stabilizers. The development of reducedsugar RTD cocoa beverages was studied in two steps. Initially, the stabilizers comprising kappa-carrageenan (κ-carrageenan) and carboxymethyl cellulose (CMC) were optimized in the full-sugar RTD cocoa beverage by which the concentrations of the stabilizers could stabilize cocoa particles and the beverage met its prominent characteristics regarding the sensorial properties also physical properties (sedimentation, rheology, and color). The CMC and κ-carrageenan respectively varied into formulas, which were F0(0%

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“…Among many variations of probiotic drinks, the most popular and long-known is yogurt, with its distinctive aroma and sour taste (Sarkar, 2019). Yogurt can be made from various types of milk, such as goat's milk, and cow's milk (Ribeiro et al, 2023;Aritonang et al, 2019), soy milk (Delgado et al, 2019), with the addition of a pure culture or a mixed culture of lactic acid bacteria/LAB (Utami et al, 2020). The bacteria commonly used in yogurt starters are Lactobacillus bulgaricus, Streptococcus thermophilus (Chen and Hang, 2019) or LAB strains such as L. plantarum TMW 1.1623 Riftyan et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Microbiological, and Sensory Characteristics of Yoghurt Produced by Back-Sloping Fermentation

Rossi,

Restuhadi,

Efendi

et al. 2024

AAVS

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Yogurt is a functional food that has recently become popular in Indonesia. Making yogurt requires a starter culture, which can be found in liquid or powder form in microencapsulated form. This powdered yogurt starter will be applied using back-sloping fermentation for the practicality of the yoghurt-making process. This research aimed to determine how many cycles the back-sloping fermentation using microencapsulated yogurt (MY) starter was applied and evaluate the quality of yogurt in each back-sloping fermentation cycle. The lactic acid bacteria contained in MY starter were Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus in a 1:1 ratio. The research results showed that yogurt made from ultra-high temperature milk UHTM had a water content of 84.18-86.12%, protein content of 3.52-3.78%, a fat content of 3.34-3.38%, pH 4.72-5.05, titratable acid (TTA) 0.74-1.24%, total lactic acid bacteria (LAB) 7.69-12.07 log CFU/mL, viscosity 285.15-2417.9cP, and Syneresis 0.00-0, 14%. Yoghurt made using fresh cow's milk (FCM) had the following characteristics: water content 84.02-86.18%, protein content 3.43-3.74%, fat content 3.32-3.38%, pH 4.13-4.44, TTA 1.77-2.06%, total LAB 10.32-10.76 log CFU/ml, viscosity 2430.15-4497.55cP, and Syneresis 0.00−0.07%. This research concluded that using MY starter for making yogurt using the back-sloping fermentation method could be used for up to seven and nine cycles for yogurt made from UHTM and FCM. The yogurts produced all meet probiotic drink standards with LAB content exceeding WHO standards, namely LAB content of more than 7 log CFU or 107CFU/ml.

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Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk

Cited by 5 publications

References 34 publications

Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

The developing of reduced-sugar ready-to-drink cocoa beverages: optimization of stabilizers and sugar replacers concentration

Physicochemical, Microbiological, and Sensory Characteristics of Yoghurt Produced by Back-Sloping Fermentation

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