Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and <i>Acrocomia aculeata</i> Pulp
Soymilk has received a lot of attention due to its nutritional value, especially its high protein and isoflavone contents. The objective of this study was to develop a beverage fermented with kefir biomass from soymilk supplemented with 3.5 or 7.0% of <i>Acromia aculeata</i> (Jacq.) Lodd...
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MDPI AG
2021-06-01
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| Online Access: | https://www.mdpi.com/2076-3417/11/12/5575 |
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| author | Juliane Cristina de Melo Silva Railany Vieira Santana Adrielle Borges de Almeida Katiuchia Pereira Takeuchi Mariana Buranelo Egea |
| author_facet | Juliane Cristina de Melo Silva Railany Vieira Santana Adrielle Borges de Almeida Katiuchia Pereira Takeuchi Mariana Buranelo Egea |
| author_sort | Juliane Cristina de Melo Silva |
| collection | DOAJ |
| description | Soymilk has received a lot of attention due to its nutritional value, especially its high protein and isoflavone contents. The objective of this study was to develop a beverage fermented with kefir biomass from soymilk supplemented with 3.5 or 7.0% of <i>Acromia aculeata</i> (Jacq.) Lodd. powder-pulp (also known as the bocaiúva or macaúba) (BO3.5 or BO7.0, respectively), 3.5% of inulin (IN3.5), or 3.5% of each ingredient (BO + IN). The beverage was produced from soymilk (9 °Brix) by fermentation with kefir (4 g:100 mL) for 12 h at 25 °C. The characteristics of the beverages (pH, titratable acidity, soluble solids, color, syneresis, sedimentation, and the microbiological counts of <i>Lactococcus</i>, <i>Lactobacillus</i>, and yeasts) were evaluated during 16 days of storage (0, 6, 11, and 16 days) at 7 °C. The addition of bocaiúva powder-pulp and/or inulin did not change the pH value of the beverage, which remained the same at a safe level throughout storage (pH < 4.5); it increased the soluble solids, especially when compared to supplementation of the studied ingredients (BO3.5, BO7.0, and IN3.5); and decreased syneresis when increasing the supplementation (CONT to other treatments), regardless of treatment. Kefir-fermented soymilk was classified as hypotonic (<270 mOsmol/kg) before supplementation and isotonic (270–330 mOsmol/kg) after supplementation with inulin and/or bocaiúva powder-pulp (or both). Evaluation of the microbial populations in the fermented beverages showed that this substrate could maintain viability above 10<sup>7</sup> CFU/mL throughout the storage period. The supplementation improved the technological characteristics of kefir-fermented soymilk without altering the viability of the beneficial microorganisms present in kefir. |
| first_indexed | 2024-03-10T10:21:49Z |
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| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T10:21:49Z |
| publishDate | 2021-06-01 |
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| series | Applied Sciences |
| spelling | doaj.art-cb95ac90135e4cc28e5549a8cf5ec4f22023-11-22T00:23:09ZengMDPI AGApplied Sciences2076-34172021-06-011112557510.3390/app11125575Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and <i>Acrocomia aculeata</i> PulpJuliane Cristina de Melo Silva0Railany Vieira Santana1Adrielle Borges de Almeida2Katiuchia Pereira Takeuchi3Mariana Buranelo Egea4Goiano Federal Institute, Campus Rio Verde, Rodovia Sul Goiana, Km 01, Rural Area, Rio Verde 75901-970, BrazilGoiano Federal Institute, Campus Rio Verde, Rodovia Sul Goiana, Km 01, Rural Area, Rio Verde 75901-970, BrazilGoiano Federal Institute, Campus Rio Verde, Rodovia Sul Goiana, Km 01, Rural Area, Rio Verde 75901-970, BrazilDepartment of Food and Nutrition, Faculty of Nutrition, Federal University of Mato Grosso, Cuiabá 78060-900, BrazilGoiano Federal Institute, Campus Rio Verde, Rodovia Sul Goiana, Km 01, Rural Area, Rio Verde 75901-970, BrazilSoymilk has received a lot of attention due to its nutritional value, especially its high protein and isoflavone contents. The objective of this study was to develop a beverage fermented with kefir biomass from soymilk supplemented with 3.5 or 7.0% of <i>Acromia aculeata</i> (Jacq.) Lodd. powder-pulp (also known as the bocaiúva or macaúba) (BO3.5 or BO7.0, respectively), 3.5% of inulin (IN3.5), or 3.5% of each ingredient (BO + IN). The beverage was produced from soymilk (9 °Brix) by fermentation with kefir (4 g:100 mL) for 12 h at 25 °C. The characteristics of the beverages (pH, titratable acidity, soluble solids, color, syneresis, sedimentation, and the microbiological counts of <i>Lactococcus</i>, <i>Lactobacillus</i>, and yeasts) were evaluated during 16 days of storage (0, 6, 11, and 16 days) at 7 °C. The addition of bocaiúva powder-pulp and/or inulin did not change the pH value of the beverage, which remained the same at a safe level throughout storage (pH < 4.5); it increased the soluble solids, especially when compared to supplementation of the studied ingredients (BO3.5, BO7.0, and IN3.5); and decreased syneresis when increasing the supplementation (CONT to other treatments), regardless of treatment. Kefir-fermented soymilk was classified as hypotonic (<270 mOsmol/kg) before supplementation and isotonic (270–330 mOsmol/kg) after supplementation with inulin and/or bocaiúva powder-pulp (or both). Evaluation of the microbial populations in the fermented beverages showed that this substrate could maintain viability above 10<sup>7</sup> CFU/mL throughout the storage period. The supplementation improved the technological characteristics of kefir-fermented soymilk without altering the viability of the beneficial microorganisms present in kefir.https://www.mdpi.com/2076-3417/11/12/5575bocaiúvakefirantioxidant activitystoragefermented beveragesmacaúba |
| spellingShingle | Juliane Cristina de Melo Silva Railany Vieira Santana Adrielle Borges de Almeida Katiuchia Pereira Takeuchi Mariana Buranelo Egea Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and <i>Acrocomia aculeata</i> Pulp Applied Sciences bocaiúva kefir antioxidant activity storage fermented beverages macaúba |
| title | Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and <i>Acrocomia aculeata</i> Pulp |
| title_full | Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and <i>Acrocomia aculeata</i> Pulp |
| title_fullStr | Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and <i>Acrocomia aculeata</i> Pulp |
| title_full_unstemmed | Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and <i>Acrocomia aculeata</i> Pulp |
| title_short | Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and <i>Acrocomia aculeata</i> Pulp |
| title_sort | changes in the chemical technological and microbiological properties of kefir fermented soymilk after supplementation with inulin and i acrocomia aculeata i pulp |
| topic | bocaiúva kefir antioxidant activity storage fermented beverages macaúba |
| url | https://www.mdpi.com/2076-3417/11/12/5575 |
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