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Advisor(s)
Abstract(s)
Vegetable soybeans [Glycine Max (L.) Merril] are harvested while seeds are immature which have some
advantages over mature soybean, such as sweeter flavor and less content of indigestible oligosaccharides,
stachyose and raffinose. Considering those beneficial characteristics the aim of this work was to study the
fermentation process of soymilk from vegetable soybean and evaluate the influence of prebiotics, inulin
and fructooligosaccharide, on physical-chemical and microbiological properties of the fermented beverage.
Soymilk was produced by soaking 50 g of freeze-dried vegetable soybeans cultivar BRS-232 in 455 g of
water for 10 minutes. The mixture was heated at 85 °C and blended for 3 minutes. The slurry was stirred for
5 minutes, filtered and the soymilk supplemented with 4 g·ml-1 fructooligosaccharides (FOS) or inulin, or a
mixture of both. Fermented soymilk without the addition of prebiotic was also prepared. The four
formulations were produced in triplicate. Soymilks were inoculated with 0.02% of a freeze-dried ABT-4
culture, containing Lactobacillus acidophilus La-5, Bifidobacterium animalis susbsp. lactis Bb-12 and
Streptococcus thermophilus, incubated at 37 °C until pH reached 4.8 and stored at 5 °C for 28 days.
Prebiotics had no effect on time needed to reach pH of 4.8 in soymilk that was obtained in 3.2 ± 0.2 h. Lactic
acid production was 15 % higher in fermented soymilk with inulin during storage. Viable cell numbers of
B. animalis remained above 108 cfu/mL in the fermented soymilk during storage while L. acidophilus
decreased by 1 log cfu/mL in the same period. The content of stachyose and raffinose decreased after
fermentation by 28.5% and 39.5 % respectively. Soymilk made with vegetable soybeans has a great
potential as a vehicle to deliver probiotics to consumers. The total count of probiotics was higher than
1010 cfu in a daily portion of 100 mL of the fermented beverage.
Description
Keywords
Vegetable soybean Fermented soymilk Prebiotic Probiotic
Pedagogical Context
Citation
BATTISTINI, Carolina; GULLÓN, Beatriz; RIBEIRO, Eliana Paula; KUNIGK, Leo; GOMES, Ana M. P.; JURKIEWICZ, Cynthia - Production of synbiotic fermented soymilk from vegetable soybean. In 29th EFFoST Conference - Food Science Research and Innovation: Delivering Sustainable Solutions to the Global Economy and Society, Athens, Greece, 10-12 November 2015. – In DERMESONLOUOGLOU, Efimia …[et al.] (ed.) - Proceedings 29th EFFoST Conference. Athens: NTUA, School of Chemical Engineering, 2015. ISBN 978-618-82196-1-8. Vol. 1, p. 337-340