Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Brazilian Archives of Biology and Technology

Tahis Regina Baú¹  Sandra Garcia¹  Elza Iouko Ida¹ 

[1] ,Universidade Estadual de Londrina Departamento de Ciência e Tecnologia dos Alimentos Londrina PR ,Brasil

关键词: Soy fiber;    Kefir culture;    Functional fermented soy product;    Storage;    Probiotic product;   

DOI  :  10.1590/S1516-89132014005000005

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License