Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture
The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was ev...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2014-01-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000300014&tlng=en |
| _version_ | 1819007760531980288 |
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| author | Tahis Regina Baú Sandra Garcia Elza Iouko Ida |
| author_facet | Tahis Regina Baú Sandra Garcia Elza Iouko Ida |
| author_sort | Tahis Regina Baú |
| collection | DOAJ |
| description | The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of the storage and the product showed good microbiological stability. The functional soy product due to high Lactococcus lactis counts could be considered as a probiotic for the entire storage period. |
| first_indexed | 2024-12-21T00:29:42Z |
| format | Article |
| id | doaj.art-d304c0e9132943f19e1dd308f6c74358 |
| institution | Directory Open Access Journal |
| issn | 1678-4324 |
| language | English |
| last_indexed | 2024-12-21T00:29:42Z |
| publishDate | 2014-01-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-d304c0e9132943f19e1dd308f6c743582022-12-21T19:21:54ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242014-01-01573402409Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir cultureTahis Regina Baú0Sandra Garcia1Elza Iouko Ida2Universidade Estadual de LondrinaUniversidade Estadual de LondrinaUniversidade Estadual de LondrinaThe objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of the storage and the product showed good microbiological stability. The functional soy product due to high Lactococcus lactis counts could be considered as a probiotic for the entire storage period.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000300014&tlng=enSoy fiberKefir cultureFunctional fermented soy productStorageProbiotic product |
| spellingShingle | Tahis Regina Baú Sandra Garcia Elza Iouko Ida Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture Brazilian Archives of Biology and Technology Soy fiber Kefir culture Functional fermented soy product Storage Probiotic product |
| title | Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
| title_full | Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
| title_fullStr | Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
| title_full_unstemmed | Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
| title_short | Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
| title_sort | evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
| topic | Soy fiber Kefir culture Functional fermented soy product Storage Probiotic product |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000300014&tlng=en |
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