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

Detalhes bibliográficos
Autor(a) principal: Baú,Tahis Regina
Data de Publicação: 2014
Outros Autores: Garcia,Sandra, Ida,Elza Iouko
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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spelling 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
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