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The Production Of Soy Yogurt Enriched In Isoflavones From Soymilk And Coconut Milk
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Isoflavones in soybean have been well-known with many health-promoting effects on humans. This study aimed to purify isoflavones from the crude soybean extract by the static adsorption/desorption process on macroporous resins. A screening test of four commercial resins: D101, AB-8, Amberlite (R) XAD4, and Diaion HP20 according to their adsorption/desorption characteristic for isoflavones was investigated. All four resins showed high adsorption and desorption characteristics in which D101 resin was chosen as the most suitable resin for purifying isoflavones. Compositional analysis showed that daidzin and genistin were the main isoflavones in the crude soybean extract. The adsorption isotherms data of total isoflavones, daidzin, and genistin fitted well with the Langmuir model with R 2 >0.98. The dynamic adsorption conditions for the purification process of isoflavones on the D101 resin-packed column were selected at the bed volume (BV) of 200 mL, feed volume of 3.75 BV, and flow rate of 1.5 BV/h. The dynamic desorption was carried out with the elution solution of 70% ( v/v ) ethanol, elution volume of 2.5 BV, and flow rate of 1 BV/h. The total isoflavone content in the purified extract was 8.70-fold higher than its initial content in the crude soybean extract with a recovery yield of nearly 80%. The study results reveal a strong possibility for large-scale production of isoflavones for further application in functional food products or pharmaceutical products.
The aim of this study was to determine the key physicochemical, sensory and quality attributes of plant-based yogurts made from soy, coconut, cashew, almond and hemp, including a dairy benchmark yogurt. The soy, coconut and cashew-based yogurts showed textural parameters comparable to the dairy yogurt, with firmness values of 0.46, 0.44, 0.51 and 0.36 N, respectively. Rheological analysis showed that one of the soy-based yogurts was similar to the dairy yogurt in terms of apparent viscosity, in addition to water-holding capacity (82.8% and 75.7%, respectively). Other plant-based yogurts, e.g., hemp, showed different rheological and textural parameters to the other plant-based products, relating this to the agar and rice starch components of the hemp formulation. The sensory analysis demonstrated that some plant-based yogurts were similarly appreciated to dairy-based products. This was due mainly to the presence of specific hydrocolloids, sweeteners and flavours in the formulations; for example, the acceptability of the soy- and dairy-based yogurts were identical (5.95). The results obtained in this study allowed identification of key quality attributes of plant-based yogurt products and highlighted relationships between such attributes and formulation, which can be exploited in future product development.
Coconut palm (Cocos nucifera L.) is an economic plant cultivated in tropical countries, mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and 38.5% shell. Coconut milk is commonly manufactured from grated coconut meat (kernel). Basically, coconut milk is an oil‐in‐water emulsion, stabilized by some proteins existing in the aqueous phase. Maximization of protein functionality as an emulsifier can enhance the coconut milk stability. In addition, some stabilizers have been added to ensure the coconut milk stability. However, destabilization of emulsion in coconut milk brings about the collapse of the emulsion, from which virgin coconut oil (VCO) can be obtained. Yield, characteristics, and properties of VCO are governed by the processes used for destabilizing coconut milk. VCO is considered to be a functional oil and is rich in medium chain fatty acids with health advantages.
This study was carried out to investigate the effect of starter cultures on the nutritional composition and acceptability of soy-coconut milk-based yoghurt. The effect of the addition of non-fat dry milk (NFDM) to the yoghurt premixes on the quality of the resultant soy yoghurt was also evaluated. The pH of the yoghurt premixes at the onset of fermentation ranged between 6.29 and 6.78 and after fermentation it was between 4.74 and 5.44 with commercially available starter bringing about greatest pH reduction. The chemical composition of resulting soy yoghurts were as follows: titratable acidity as %lactic acid (0.25-0.73%), crude protein (3.13-4.69%), fat content (0.11-0.52%), total solid content (8.24-13.09%). Addition of NFDM and coconut milk to the yoghurt premixes before fermentation significantly increased the acidity, protein, ash and carbohydrate contents of the yoghurts. The sensory characteristics of soy yoghurts with the premix containing 10% coconut milk fermented with starter obtained from cow milk produced yoghurt with the best taste, aroma, colour and acceptability. Results from the present study have demonstrated that soy yoghurt could become a more acceptable product to the 'Western palate' if NFDM and an appropriate quantity of coconut milk were added to yoghurt premix before fermentation.
Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different
temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic
fermented soymilk. During the fermentation and storage of the fermented soymilk (28 days at +4°C), the changes in
pH-value and viable cells count were observed. Incubation temperature did not affect significantly fermentation time
(7 h at 42°C and 8 h at 37°C, respectively), with ABT5 culture (Lactobacillus acidophilus, Bifidobacterium spp., and
Streptococcus thermophilus). However, Lactobacillus acidophilus survived poorly during cold storage and the viable
cells count was under the probiotic minimum as soon as after the first week of storage. Therefore in the consequent
phase of the experiment, soymilk was fermented at 42°C with yoghurt culture YCX11 enriched with Bifidobacterium
animalis subsp. lactis Bb12. Consequently, the fermentation time was shortened to 4 hours whereby the viable cells
count of bifidobacteria increased during fermentation for the half of the logarithm scale approximately. During 28 days
of cold storage, bacterial count remained constant and above 107 cf u/ml.
The aim of the present study was to investigate the effect of isofl avones supplementation of a fermented soy product on its sensory acceptance, physicochemical properties and probiotic cell viable count. Additionally we also investigated the ability of the mixed starter cultures (Enterococcus faecium CRL 183 and Lactobacillus helveticus 416) to modify the isofl avones profi le of soy product during the fermentation process. Three products were analysed: soy product fermented with E. faecium CRL 183 and L. helveticus 416, isofl avonessupplemented soy product (fermented with E. faecium CRL 183 and L. helveticus 416; 50 mg/100g, Isofl avin®, Galena, Brazil) and unfermented soy product. A panel of judges evaluated the acceptability of the samples on a nine point structured hedonic scale. The chemical composition namely fat, protein, ash and total carbohydrate contents, pH, enumeration of viable Lactobacillus spp. and Enterococcus spp. and quantifi cation of isofl avones using HPLC were investigated. All determinations were conducted after 7 days storage at 10°C. The sensorial acceptance was reduced in the isofl avones-supplemented soy product, but this effect was not signifi cant compared to the sample without isofl avones addition. Chemical composition did not differ (p<0.05) among the samples. Cell viable counts were reduced and total fermentation time was longer in the isofl avonessupplemented soy product, suggesting that the isofl avone addition could inhibit the starter cultures. However, all the products may be considered probiotic since they exhibited lactic acid bacterial populations varying from 2.3 x 109 up to 1.22 x 1010 CFU/mL. Fermentation of soymilk did not change the isofl avones profi le. In conclusion, it was possible to obtain a fermented soy product containing a high isofl avones concentration, adequate sensory and chemical characteristics and lactic acid bacterial viability suffi ciently high to characterize the product as a probiotic. The mixed starter culture was not able to convert the glycoside isofl avones into aglycone or produce equol during the fermented soy product processing.
The objective of this study was to prepare a soy yogurt, fortifi ed with microencapsulated FeSO4.7H2O (12mg of iron/l) and calcium citrate (600mg of calcium/l), and evaluate the stability of the fi nal product during the storage at 10°C. The soy yogurt without addition of iron and calcium was used as control. Analysis of these samples was done once a week, during 28 days, for: pH, titratable acidity, rheological properties (viscosity and consistency), sensory characteristics (acceptance test) and enumeration of viable cells (L. delbrueckii ssp. bulgaricus and S. thermophilus). The pH, titratable acidity, viscosity, consistency and acceptance test data were submitted to analysis of variance and Tukey’s test. During the storage was observed a decrease in the pH and increase in the titratable acidity, due to the lactic cultures to be continue viable (107CFU/g) in the product. The fortifi ed yogurt exhibited lower viscosity, but this parameter did not change signifi cantly (p0,05) during the storage time. The acceptance test results showed that the control and fortifi ed samples did not exhibit signifi cant differences (p0,05), during the studied period, in relation to the all sensory attributes evaluated. In conclusion, the present work enabled the development of a iron and calcium fortifi ed soy yogurt, stable during 28 days at 10°C, that could be used in the prevention and control of mineral defi ciencies in general population.
Soybean milk is a derivative product from soybean that has been known for its functionality effects on human. However further development is needed to improve its organoleptic quality. Fermentation is known for reducing beany flavor on soybean milk, on the other hand diminishing its shelf life. In this study, the effects of soybean milk fermentation using Lactobacillus bulgaricus and Streptococcus thermophilus, and post-fermentation sterilization on quality of soybean milk were investigated. Three soybean milk products, i.e. soybean milk (SM), fermented soybean milk (FSM), and sterilized fermented soybean milk (SFSM) were tested for their physico-chemical properties, proximate analysis, amino acid composition, vitamin B12 level, antioxidant activity, and organoleptic test. Our results showed that fermentation in FSM effectively reduced pH and total soluble solids, increased viscosity, changed amino acid composition, and increased antioxidant activity compared to those of SM. Interestingly, FSM had higher contents of methionine and cysteine than SM. Meanwhile, post-fermentation sterilization in SFSM changed the texture of fermented soybean milk, degraded heat-sensitive compounds, and reducing the antioxidant activity. However, organoleptic profiles for both FSM and SFSM showed a slight decrease in consumer acceptance compared to that of SM. In summary, fermention and sterilization treatments may contribute to the increased quality of soybean milk.
Soy yogurt has gained significant popularity due to its nutritional health benefits. The objectives of this study were to develop flavored yogurt from soybean milk with reduced soy aftertaste by the addition of 30% (wt/wt) strawberry or orange jam in conjunction with a lactic acid fermentation. Soy milk-based yogurt products were assessed for microbial quality and for acceptability by a panel of Jordanian and Malaysian consumers. Sixty-one individuals, of whom 75.4% (n = 46) were Jordanian and 24.6% (n = 15) were Malaysian, evaluated the plain and flavored soy milk-based yogurt. The overall acceptability of orange and strawberry soy yogurt was rated significantly higher than plain soy yogurt. In general, the orange and strawberry soy yogurt received higher sensory ratings from Malaysian than Jordanian consumers. In addition, formulations with orange jam received higher scores than those flavored with strawberry. Shelf life tests showed that soy yogurt was acceptable for at least 8 d without perceptible spoilage. Therefore, the approach used yielded flavored products with better acceptability and improved sensory attributes, including decreased intensity of off flavor, with suitable shelf life at 4 °C.
The study examined chemical composition and rheological and sensory properties of probiotic soy yogurt during 28 day storage at 4 degrees C. Soymilk supplemented with 2% (w/v) inulin or 1% (w/v) each of raffinose and glucose was used as a base for soy yogurt manufacture. Viability of probiotic organisms and their metabolic activity measured as production of organic acids and aldehyde content responsible for beany flavor, as well as rheological and sensory properties of soy yogurt, were examined. Inulin or raffinose/glucose supplementation in soymilk increased the bacterial population by one log cycle and the amount of lactic acid. Probiotic bacteria metabolized more aldehyde than yogurt culture and substantially reduced the beaniness in soy yogurt as determined by sensory evaluation. The probiotic soy yogurts showed more viscous and pseudoplastic properties than the control soy yogurts, but the sensory evaluation results showed preference for the control soy yogurts which were slightly less viscous. Control soy yogurt provided better mouth feel than probiotic soy yogurts.
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