Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture
Document title: Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture
Journal: Brazilian archives of biology and technology
Database: PERIÓDICA
System number: 000373468
ISSN: 1516-8913
Authors: 1
1
1
Institutions: 1Universidade Estadual de Londrina, Departamento de Ciencia e Tecnologia de Alimentos, Londrina, Parana. Brasil
Year:
Season: May-Jun
Volumen: 57
Number: 3
Pages: 402-409
Country: Brasil
Language: Inglés
Document type: Artículo
Approach: Analítico, descriptivo
English abstract 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
Keyword: 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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