Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological properties
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/9472 |
Resumo: | The objective of this study was to evaluate the effect of different protein sources incorporated into milk to produce low-fat yogurt (LF-yogurt). Five treatments were used: YC – yogurt control (without protein supplementation), YM – yogurt with milk powder, YWP – yogurt with whey protein, YSP – yogurt with soy protein, and YSF – yogurt with soy flour. Microbiological counts of Streptococcus thermophilus and Lactobacillus bulgaricus, pH, lactic acid and changes in rheological and structural properties (firmness, color, microstructure and syneresis) were followed throughout 28 days of storage. Antioxidant capacity (DPPH and ABTS assay) and total phenolic compounds were also analyzed. Addition of different ingredients influenced S. thermophilus and L. bulgaricus CFU counts. LF-yogurts supplemented with milk powder, soy flour and soy protein were firmest, and yogurts supplemented with milk powder and soy flour had the least syneresis. LF-yogurts with soy flour were darker, redder and yellower, contained more polyphenols and exhibited higher antioxidant activity. Thus, supplementation of LF-yogurt with soy is interesting since it confers functional activity to the yogurt and also modify its technological properties. |
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Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological propertiesUso de la soja como fuente de proteínas en la producción de yogur desnatado: propiedades microbiológicas, funcionales y reológicasUso da soja como fonte de proteína na produção de iogurte desnatado: propriedades microbiológicas, funcionais e reológicasScanning electron microscopySoy protein isolateMilkWhey proteinTexture.Microscopía electrónica de barridoProteína de sojaLecheProteína de sueroTextura.Microscopia eletrônica de varreduraProteína isolada de sojaLeiteProteína do soro de leiteTextura.The objective of this study was to evaluate the effect of different protein sources incorporated into milk to produce low-fat yogurt (LF-yogurt). Five treatments were used: YC – yogurt control (without protein supplementation), YM – yogurt with milk powder, YWP – yogurt with whey protein, YSP – yogurt with soy protein, and YSF – yogurt with soy flour. Microbiological counts of Streptococcus thermophilus and Lactobacillus bulgaricus, pH, lactic acid and changes in rheological and structural properties (firmness, color, microstructure and syneresis) were followed throughout 28 days of storage. Antioxidant capacity (DPPH and ABTS assay) and total phenolic compounds were also analyzed. Addition of different ingredients influenced S. thermophilus and L. bulgaricus CFU counts. LF-yogurts supplemented with milk powder, soy flour and soy protein were firmest, and yogurts supplemented with milk powder and soy flour had the least syneresis. LF-yogurts with soy flour were darker, redder and yellower, contained more polyphenols and exhibited higher antioxidant activity. Thus, supplementation of LF-yogurt with soy is interesting since it confers functional activity to the yogurt and also modify its technological properties.El objetivo de este estudio fue evaluar el efecto de diferentes fuentes de proteínas incorporadas a la leche para producir yogur bajo en grasa. Se utilizaron cinco tratamientos: YC - yogur control (sin suplementación proteica), YM - yogur con leche en polvo, YWP - yogur con proteína de suero, YSP - yogur con proteína de soja y YSF - yogur con harina de soja. Los recuentos microbiológicos de Streptococcus thermophilus y Lactobacillus bulgaricus, pH, acidez y cambios en las propiedades reológicas y estructurales (firmeza, color, microestructura y sinéresis) fueron monitoreados durante 28 días de almacenamiento. También se analizó la capacidad antioxidante (ensayo DPPH y ABTS) y compuestos fenólicos totales. La adición de diferentes ingredientes influyó en el recuento de FQ de S. thermophilus y L. bulgaricus. Los yogures suplementados con leche en polvo, harina de soja y proteína de soja fueron los más firmes, y los yogures suplementados con leche en polvo y harina de soja tuvieron menos sinéresis. Los yogures con harina de soja se volvieron más oscuros, más rojos y más amarillos, contenían más polifenoles y exhibieron una mayor actividad antioxidante. Así, resulta interesante la suplementación del yogur con soja, ya que confiere actividad funcional al yogur y también modifica sus propiedades tecnológicas.O objetivo desde estudo foi avaliar o efeito de diferentes fontes de proteína incorporadas ao leite para produzir iogurte desnatado. Foram utilizados cinco tratamentos: YC - iogurte controle (sem suplementação proteica), YM - iogurte com leite em pó, YWP - iogurte com proteína de soro de leite, YSP - iogurte com proteína de soja e YSF - iogurte com farinha de soja. Contagens microbiológicas de Streptococcus thermophilus e Lactobacillus bulgaricus, pH, acidez e mudanças nas propriedades reológicas e estruturais (firmeza, cor, microestrutura e sinérese) foram acompanhadas ao longo de 28 dias de armazenamento. A capacidade antioxidante (ensaio DPPH e ABTS) e os compostos fenólicos totais também foram analisados. A adição de diferentes ingredientes influenciou a contagem de UFC de S. thermophilus e L. bulgaricus. Os iogurtes suplementados com leite em pó, farinha de soja e proteína de soja foram os mais firmes, e os iogurtes suplementados com leite em pó e farinha de soja tiveram menos sinérese. Os iogurtes com farinha de soja ficaram mais escuros, mais vermelhos e mais amarelos, continham mais polifenóis e exibiam maior atividade antioxidante. Assim, a suplementação do iogurte com soja é interessante, pois confere atividade funcional ao iogurte e também modifica suas propriedades tecnológicas.Research, Society and Development2020-11-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/947210.33448/rsd-v9i11.9472Research, Society and Development; Vol. 9 No. 11; e779119472Research, Society and Development; Vol. 9 Núm. 11; e779119472Research, Society and Development; v. 9 n. 11; e7791194722525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/9472/8549Copyright (c) 2020 Ana Carolina Vital; Carolina Itoda; Thaysa Yumi Hokazono; Yohanna Spirandeli Crepaldi; Bianka Rocha Saraiva; Cassia Inês Lourenzi Franco Rosa; Paula Toshimi Matumoto-Pintrohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessVital, Ana CarolinaItoda, Carolina Hokazono, Thaysa Yumi Crepaldi, Yohanna Spirandeli Saraiva, Bianka Rocha Rosa, Cassia Inês Lourenzi Franco Matumoto-Pintro, Paula Toshimi 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/9472Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:44.698410Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological properties Uso de la soja como fuente de proteínas en la producción de yogur desnatado: propiedades microbiológicas, funcionales y reológicas Uso da soja como fonte de proteína na produção de iogurte desnatado: propriedades microbiológicas, funcionais e reológicas |
title |
Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological properties |
spellingShingle |
Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological properties Vital, Ana Carolina Scanning electron microscopy Soy protein isolate Milk Whey protein Texture. Microscopía electrónica de barrido Proteína de soja Leche Proteína de suero Textura. Microscopia eletrônica de varredura Proteína isolada de soja Leite Proteína do soro de leite Textura. |
title_short |
Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological properties |
title_full |
Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological properties |
title_fullStr |
Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological properties |
title_full_unstemmed |
Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological properties |
title_sort |
Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological properties |
author |
Vital, Ana Carolina |
author_facet |
Vital, Ana Carolina Itoda, Carolina Hokazono, Thaysa Yumi Crepaldi, Yohanna Spirandeli Saraiva, Bianka Rocha Rosa, Cassia Inês Lourenzi Franco Matumoto-Pintro, Paula Toshimi |
author_role |
author |
author2 |
Itoda, Carolina Hokazono, Thaysa Yumi Crepaldi, Yohanna Spirandeli Saraiva, Bianka Rocha Rosa, Cassia Inês Lourenzi Franco Matumoto-Pintro, Paula Toshimi |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Vital, Ana Carolina Itoda, Carolina Hokazono, Thaysa Yumi Crepaldi, Yohanna Spirandeli Saraiva, Bianka Rocha Rosa, Cassia Inês Lourenzi Franco Matumoto-Pintro, Paula Toshimi |
dc.subject.por.fl_str_mv |
Scanning electron microscopy Soy protein isolate Milk Whey protein Texture. Microscopía electrónica de barrido Proteína de soja Leche Proteína de suero Textura. Microscopia eletrônica de varredura Proteína isolada de soja Leite Proteína do soro de leite Textura. |
topic |
Scanning electron microscopy Soy protein isolate Milk Whey protein Texture. Microscopía electrónica de barrido Proteína de soja Leche Proteína de suero Textura. Microscopia eletrônica de varredura Proteína isolada de soja Leite Proteína do soro de leite Textura. |
description |
The objective of this study was to evaluate the effect of different protein sources incorporated into milk to produce low-fat yogurt (LF-yogurt). Five treatments were used: YC – yogurt control (without protein supplementation), YM – yogurt with milk powder, YWP – yogurt with whey protein, YSP – yogurt with soy protein, and YSF – yogurt with soy flour. Microbiological counts of Streptococcus thermophilus and Lactobacillus bulgaricus, pH, lactic acid and changes in rheological and structural properties (firmness, color, microstructure and syneresis) were followed throughout 28 days of storage. Antioxidant capacity (DPPH and ABTS assay) and total phenolic compounds were also analyzed. Addition of different ingredients influenced S. thermophilus and L. bulgaricus CFU counts. LF-yogurts supplemented with milk powder, soy flour and soy protein were firmest, and yogurts supplemented with milk powder and soy flour had the least syneresis. LF-yogurts with soy flour were darker, redder and yellower, contained more polyphenols and exhibited higher antioxidant activity. Thus, supplementation of LF-yogurt with soy is interesting since it confers functional activity to the yogurt and also modify its technological properties. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11-05 |
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://rsdjournal.org/index.php/rsd/article/view/9472 10.33448/rsd-v9i11.9472 |
url |
https://rsdjournal.org/index.php/rsd/article/view/9472 |
identifier_str_mv |
10.33448/rsd-v9i11.9472 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/9472/8549 |
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.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 11; e779119472 Research, Society and Development; Vol. 9 Núm. 11; e779119472 Research, Society and Development; v. 9 n. 11; e779119472 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052662186770432 |