Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000300014 |
Resumo: | 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. |
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Brazilian Archives of Biology and Technology |
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Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir cultureSoy fiberKefir cultureFunctional fermented soy productStorageProbiotic productThe 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.Instituto de Tecnologia do Paraná - Tecpar2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000300014Brazilian Archives of Biology and Technology v.57 n.3 2014reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132014005000005info:eu-repo/semantics/openAccessBaú,Tahis ReginaGarcia,SandraIda,Elza Ioukoeng2014-05-30T00:00:00Zoai:scielo:S1516-89132014000300014Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2014-05-30T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
title |
Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
spellingShingle |
Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture Baú,Tahis Regina Soy fiber Kefir culture Functional fermented soy product Storage Probiotic product |
title_short |
Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
title_full |
Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
title_fullStr |
Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
title_full_unstemmed |
Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
title_sort |
Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture |
author |
Baú,Tahis Regina |
author_facet |
Baú,Tahis Regina Garcia,Sandra Ida,Elza Iouko |
author_role |
author |
author2 |
Garcia,Sandra Ida,Elza Iouko |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Baú,Tahis Regina Garcia,Sandra Ida,Elza Iouko |
dc.subject.por.fl_str_mv |
Soy fiber Kefir culture Functional fermented soy product Storage Probiotic product |
topic |
Soy fiber Kefir culture Functional fermented soy product Storage Probiotic product |
description |
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. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000300014 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000300014 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132014005000005 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.57 n.3 2014 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318276522541056 |