Fermented beverage based on water-soluble soybean extract
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bioscience journal (Online) |
Texto Completo: | https://seer.ufu.br/index.php/biosciencejournal/article/view/42263 |
Resumo: | Functional foods are those that, beyond basic nutrition, promote health benefits. This study aimed to produce a fermented beverage from a water-soluble soybean extract and low-lactose semi-skimmed milk. The beverage was prepared using a blend (v/v) containing 62% water-soluble soybean extract, 33% low-lactose semi-skimmed milk, and 5% of an inoculum containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus. The fermentation was carried out with monitoring of the lactic acid bacteria (LAB) counts, pH, and titrable acidity (% lactic acid). The consumption-ready fermented beverage was added of strawberry syrup and posteriorly characterized by its centesimal composition and sensory attributes as appearance, aroma, flavour, texture, overall impression, and purchase intent. Additionally, the LAB count and presence of pathogens in the final product were evaluated. After 14 h of fermentation, the refrigerated product presented L. bulgaricus and S. thermophilus counts of 8.5 × 103 and 7.4 × 107 CFU/mL, respectively. The product contained 14.93% carbohydrates, 0.76% fats, 0.96% ash, 22.76% total solids, and 2.19% protein. Because the product did not present any pathogens, it was adequate according to the standards of microbiological safety determined by Brazilian legislation. Regarding the sensory evaluation, the panelists assigned a mean score of 7.0 for the attributes evaluated, indicating ‘liked moderately’ to the drink. In addition, 61% of the evaluators responded that they ‘certainly or probably would buy’ the product if it were available on the market. |
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Fermented beverage based on water-soluble soybean extractBebida fermentada à base de extrato hidrosolúvel de sojaStreptococcus thermophilusLactobacillus bulgaricusSoybeansProduct Lactose freeAgricultural SciencesFunctional foods are those that, beyond basic nutrition, promote health benefits. This study aimed to produce a fermented beverage from a water-soluble soybean extract and low-lactose semi-skimmed milk. The beverage was prepared using a blend (v/v) containing 62% water-soluble soybean extract, 33% low-lactose semi-skimmed milk, and 5% of an inoculum containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus. The fermentation was carried out with monitoring of the lactic acid bacteria (LAB) counts, pH, and titrable acidity (% lactic acid). The consumption-ready fermented beverage was added of strawberry syrup and posteriorly characterized by its centesimal composition and sensory attributes as appearance, aroma, flavour, texture, overall impression, and purchase intent. Additionally, the LAB count and presence of pathogens in the final product were evaluated. After 14 h of fermentation, the refrigerated product presented L. bulgaricus and S. thermophilus counts of 8.5 × 103 and 7.4 × 107 CFU/mL, respectively. The product contained 14.93% carbohydrates, 0.76% fats, 0.96% ash, 22.76% total solids, and 2.19% protein. Because the product did not present any pathogens, it was adequate according to the standards of microbiological safety determined by Brazilian legislation. Regarding the sensory evaluation, the panelists assigned a mean score of 7.0 for the attributes evaluated, indicating ‘liked moderately’ to the drink. In addition, 61% of the evaluators responded that they ‘certainly or probably would buy’ the product if it were available on the market. Alimentos funcionais são aqueles que, além da nutrição básica, promovem benefícios à saúde. Este trabalho teve como objetivo produzir uma bebida fermentada a partir de extrato hidrosolúvel de soja (EHS) e leite semidesnatado com baixa lactose. A bebida foi preparada utilizando uma mistura (v/v) contendo 62% de EHS, 33% de leite semidesnatado com baixa lactose e 5% de inóculo contendo Lactobacillus delbrueckii subsp. Bulgaricus e Streptococcus salivarius subsp. Thermophilus. A fermentação foi acompanhada durante 14 horas, através das contagens das bactérias ácido lácticas, pH e a acidez titulável (% de ácido láctico). A bebida fermentada pronta para consumo foi adicionada de uma calda de morango e caracterizada por sua composição centesimal, bem como por avaliação sensorial para os atributos: aparência, aroma, sabor, impressão global e intenção de compra. Além disso, a contagem das bactérias lácticas e presença de patógenos no produto foi avaliada. Após 14 horas de fermentação, o produto final refrigerado apresentou contagens de 8,5x103 UFC/mL e 7,4x107 UFC/mL para as bactérias L. bulgaricus e S. thermophilus respectivamente. O produto apresentou 14,93% de carboidratos, 0,76% de gordura, 0,96% de cinzas, 22,76% de sólidos totais e 2,19% de proteína. O produto não apresentou quaisquer patógenos, portanto, foi adequado aos padrões determinados pela legislação brasileira quanto à segurança microbiólogica. Com relação à avaliação sensorial, os provadores atribuíram em média nota 7,0 para todos os parâmetros avaliados, indicando que “gostaram moderadamente” da bebida. Ademais 61% dos avaliadores apontaram que “certamente ou provavelmente comprariam” o produto se estivesse disponível no mercado.EDUFU2019-04-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/4226310.14393/BJ-v35n2a20198-42263Bioscience Journal ; Vol. 35 No. 2 (2019): Mar./Apr.; 518-526Bioscience Journal ; v. 35 n. 2 (2019): Mar./Apr.; 518-5261981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/42263/25804Brazil; ContemporaryCopyright (c) 2019 Thaysa Bazana Bessegato, José Renato Silva, Kaio Maciel de Santiago Silva, Emely Osti Zanon, Jaqueline Camisa, Giselle Nobre Costahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBessegato, Thaysa BazanaSilva, José RenatoSilva, Kaio Maciel de SantiagoZanon, Emely OstiCamisa, JaquelineCosta, Giselle Nobre2022-02-02T11:38:33Zoai:ojs.www.seer.ufu.br:article/42263Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-02-02T11:38:33Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false |
dc.title.none.fl_str_mv |
Fermented beverage based on water-soluble soybean extract Bebida fermentada à base de extrato hidrosolúvel de soja |
title |
Fermented beverage based on water-soluble soybean extract |
spellingShingle |
Fermented beverage based on water-soluble soybean extract Bessegato, Thaysa Bazana Streptococcus thermophilus Lactobacillus bulgaricus Soybeans Product Lactose free Agricultural Sciences |
title_short |
Fermented beverage based on water-soluble soybean extract |
title_full |
Fermented beverage based on water-soluble soybean extract |
title_fullStr |
Fermented beverage based on water-soluble soybean extract |
title_full_unstemmed |
Fermented beverage based on water-soluble soybean extract |
title_sort |
Fermented beverage based on water-soluble soybean extract |
author |
Bessegato, Thaysa Bazana |
author_facet |
Bessegato, Thaysa Bazana Silva, José Renato Silva, Kaio Maciel de Santiago Zanon, Emely Osti Camisa, Jaqueline Costa, Giselle Nobre |
author_role |
author |
author2 |
Silva, José Renato Silva, Kaio Maciel de Santiago Zanon, Emely Osti Camisa, Jaqueline Costa, Giselle Nobre |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Bessegato, Thaysa Bazana Silva, José Renato Silva, Kaio Maciel de Santiago Zanon, Emely Osti Camisa, Jaqueline Costa, Giselle Nobre |
dc.subject.por.fl_str_mv |
Streptococcus thermophilus Lactobacillus bulgaricus Soybeans Product Lactose free Agricultural Sciences |
topic |
Streptococcus thermophilus Lactobacillus bulgaricus Soybeans Product Lactose free Agricultural Sciences |
description |
Functional foods are those that, beyond basic nutrition, promote health benefits. This study aimed to produce a fermented beverage from a water-soluble soybean extract and low-lactose semi-skimmed milk. The beverage was prepared using a blend (v/v) containing 62% water-soluble soybean extract, 33% low-lactose semi-skimmed milk, and 5% of an inoculum containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus. The fermentation was carried out with monitoring of the lactic acid bacteria (LAB) counts, pH, and titrable acidity (% lactic acid). The consumption-ready fermented beverage was added of strawberry syrup and posteriorly characterized by its centesimal composition and sensory attributes as appearance, aroma, flavour, texture, overall impression, and purchase intent. Additionally, the LAB count and presence of pathogens in the final product were evaluated. After 14 h of fermentation, the refrigerated product presented L. bulgaricus and S. thermophilus counts of 8.5 × 103 and 7.4 × 107 CFU/mL, respectively. The product contained 14.93% carbohydrates, 0.76% fats, 0.96% ash, 22.76% total solids, and 2.19% protein. Because the product did not present any pathogens, it was adequate according to the standards of microbiological safety determined by Brazilian legislation. Regarding the sensory evaluation, the panelists assigned a mean score of 7.0 for the attributes evaluated, indicating ‘liked moderately’ to the drink. In addition, 61% of the evaluators responded that they ‘certainly or probably would buy’ the product if it were available on the market. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-04-12 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/42263 10.14393/BJ-v35n2a20198-42263 |
url |
https://seer.ufu.br/index.php/biosciencejournal/article/view/42263 |
identifier_str_mv |
10.14393/BJ-v35n2a20198-42263 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/42263/25804 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
Brazil; Contemporary |
dc.publisher.none.fl_str_mv |
EDUFU |
publisher.none.fl_str_mv |
EDUFU |
dc.source.none.fl_str_mv |
Bioscience Journal ; Vol. 35 No. 2 (2019): Mar./Apr.; 518-526 Bioscience Journal ; v. 35 n. 2 (2019): Mar./Apr.; 518-526 1981-3163 reponame:Bioscience journal (Online) instname:Universidade Federal de Uberlândia (UFU) instacron:UFU |
instname_str |
Universidade Federal de Uberlândia (UFU) |
instacron_str |
UFU |
institution |
UFU |
reponame_str |
Bioscience journal (Online) |
collection |
Bioscience journal (Online) |
repository.name.fl_str_mv |
Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU) |
repository.mail.fl_str_mv |
biosciencej@ufu.br|| |
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1797069080251858944 |