Production of synbiotic fermented soymilk from vegetable soybea

Battistini, Carolina; Gullón, Beatriz; Ribeiro, Eliana Paula; Kunigk, Leo; Gomes, Ana M. P.; Jurkiewicz, Cynthia

Publication

Production of synbiotic fermented soymilk from vegetable soybea

2015Conference object

dc.contributor.author	Battistini, Carolina
dc.contributor.author	Gullón, Beatriz
dc.contributor.author	Ribeiro, Eliana Paula
dc.contributor.author	Kunigk, Leo
dc.contributor.author	Gomes, Ana M. P.
dc.contributor.author	Jurkiewicz, Cynthia
dc.date.accessioned	2016-04-20T18:31:05Z
dc.date.available	2016-04-20T18:31:05Z
dc.date.issued	2015
dc.description.abstract	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.	pt_PT
dc.identifier.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	pt_PT
dc.identifier.uri	http://hdl.handle.net/10400.14/19848
dc.language.iso	eng	pt_PT
dc.peerreviewed	no	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Vegetable soybean	pt_PT
dc.subject	Fermented soymilk	pt_PT
dc.subject	Prebiotic	pt_PT
dc.subject	Probiotic	pt_PT
dc.title	Production of synbiotic fermented soymilk from vegetable soybea	pt_PT
dc.type	conference object
dspace.entity.type	Publication
person.familyName	Gomes
person.givenName	Ana Maria
person.identifier	162628
person.identifier.ciencia-id	AA12-BFC1-B2E3
person.identifier.orcid	0000-0001-7883-2446
person.identifier.rid	B-9944-2013
person.identifier.scopus-author-id	57190668768
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT
relation.isAuthorOfPublication	c18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublication.latestForDiscovery	c18c2fb1-f3dc-4274-a646-23d456432798