Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture
Título del documento: Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture
Revista: Brazilian archives of biology and technology
Base de datos: PERIÓDICA
Número de sistema: 000373468
ISSN: 1516-8913
Autors: 1
1
1
Institucions: 1Universidade Estadual de Londrina, Departamento de Ciencia e Tecnologia de Alimentos, Londrina, Parana. Brasil
Any:
Període: May-Jun
Volum: 57
Número: 3
Paginació: 402-409
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Analítico, descriptivo
Resumen en inglés 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
Disciplines Química
Paraules clau: Química de alimentos,
Alimentos funcionales,
Kefir,
Probióticos,
Análisis sensorial,
Almacenamiento
Keyword: Chemistry,
Food chemistry,
Functional foods,
Kefir,
Probiotics,
Sensory analysis,
Storage
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