Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance

Detalhes bibliográficos
Autor(a) principal: Bedani, Raquel
Data de Publicação: 2014
Outros Autores: Campos, Marina M. S., Castro, Inar A., Rossi, Elizeu Antonio [UNESP], Saad, Susana M. I.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1002/jsfa.6212
http://hdl.handle.net/11449/112057
Resumo: BACKGROUND: This study evaluated the effect of inulin and okara flour on textural and sensory properties of probiotic soy yoghurt (SY) throughout 28 days of storage at 4 degrees C. Employing a 2(2) design, four formulations of SY produced from soymilk and fermented with an ABT-4 culture (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12 and Streptococcus thermophilus) were studied: SY-C (control); SY-I (with inulin); SY-O (with okara); SY-IO (with inulin + okara).RESULTSThe addition of okara and the refrigerated storage led to significant differences in the instrumental texture parameters of SY (P < 0.05). Inulin and okara did not affect SY sensory acceptability (P > 0.05), but there was a tendency for higher scores in the presence of inulin. On the other hand, the storage period, particularly at 21 days, was unfavourable regarding the acceptance of the different SY.CONCLUSIONThe results showed that the addition of okara flour and the storage were significant factors to increase firmness of the soy yoghurts. SY acceptability was not affected by the incorporation of inulin or okara. These results suggest that okara, discarded as industrial waste, may be used in probiotic soy yoghurt, helping to increase the nutritional and functional properties without altering its acceptability. (c) 2013 Society of Chemical Industry
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spelling Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptancesoy yoghurtprobioticinulinokaratexture profile analysissensory evaluationBACKGROUND: This study evaluated the effect of inulin and okara flour on textural and sensory properties of probiotic soy yoghurt (SY) throughout 28 days of storage at 4 degrees C. Employing a 2(2) design, four formulations of SY produced from soymilk and fermented with an ABT-4 culture (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12 and Streptococcus thermophilus) were studied: SY-C (control); SY-I (with inulin); SY-O (with okara); SY-IO (with inulin + okara).RESULTSThe addition of okara and the refrigerated storage led to significant differences in the instrumental texture parameters of SY (P < 0.05). Inulin and okara did not affect SY sensory acceptability (P > 0.05), but there was a tendency for higher scores in the presence of inulin. On the other hand, the storage period, particularly at 21 days, was unfavourable regarding the acceptance of the different SY.CONCLUSIONThe results showed that the addition of okara flour and the storage were significant factors to increase firmness of the soy yoghurts. SY acceptability was not affected by the incorporation of inulin or okara. These results suggest that okara, discarded as industrial waste, may be used in probiotic soy yoghurt, helping to increase the nutritional and functional properties without altering its acceptability. (c) 2013 Society of Chemical IndustryFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Tecnol Bioquim Farmaceut, Sao Paulo, BrazilUniv Sao Paulo, Fac Ciencias Farmaceut, Dept Alimentos & Nutr Expt, Sao Paulo, BrazilUniv Estadual Paulista, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, Sao Paulo, BrazilUniv Estadual Paulista, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, Sao Paulo, BrazilFAPESP: 09/51168-3FAPESP: 09/51169-0FAPESP: 10/06416-6Wiley-BlackwellUniversidade de São Paulo (USP)Universidade Estadual Paulista (Unesp)Bedani, RaquelCampos, Marina M. S.Castro, Inar A.Rossi, Elizeu Antonio [UNESP]Saad, Susana M. I.2014-12-03T13:09:12Z2014-12-03T13:09:12Z2014-01-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article119-125http://dx.doi.org/10.1002/jsfa.6212Journal Of The Science Of Food And Agriculture. Hoboken: Wiley-blackwell, v. 94, n. 1, p. 119-125, 2014.0022-5142http://hdl.handle.net/11449/11205710.1002/jsfa.6212WOS:0003268358000173242858535763793Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of the Science of Food and Agriculture2.3790,822info:eu-repo/semantics/openAccess2024-06-21T12:46:31Zoai:repositorio.unesp.br:11449/112057Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:39:27.349468Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
title Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
spellingShingle Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
Bedani, Raquel
soy yoghurt
probiotic
inulin
okara
texture profile analysis
sensory evaluation
title_short Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
title_full Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
title_fullStr Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
title_full_unstemmed Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
title_sort Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
author Bedani, Raquel
author_facet Bedani, Raquel
Campos, Marina M. S.
Castro, Inar A.
Rossi, Elizeu Antonio [UNESP]
Saad, Susana M. I.
author_role author
author2 Campos, Marina M. S.
Castro, Inar A.
Rossi, Elizeu Antonio [UNESP]
Saad, Susana M. I.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade de São Paulo (USP)
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Bedani, Raquel
Campos, Marina M. S.
Castro, Inar A.
Rossi, Elizeu Antonio [UNESP]
Saad, Susana M. I.
dc.subject.por.fl_str_mv soy yoghurt
probiotic
inulin
okara
texture profile analysis
sensory evaluation
topic soy yoghurt
probiotic
inulin
okara
texture profile analysis
sensory evaluation
description BACKGROUND: This study evaluated the effect of inulin and okara flour on textural and sensory properties of probiotic soy yoghurt (SY) throughout 28 days of storage at 4 degrees C. Employing a 2(2) design, four formulations of SY produced from soymilk and fermented with an ABT-4 culture (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12 and Streptococcus thermophilus) were studied: SY-C (control); SY-I (with inulin); SY-O (with okara); SY-IO (with inulin + okara).RESULTSThe addition of okara and the refrigerated storage led to significant differences in the instrumental texture parameters of SY (P < 0.05). Inulin and okara did not affect SY sensory acceptability (P > 0.05), but there was a tendency for higher scores in the presence of inulin. On the other hand, the storage period, particularly at 21 days, was unfavourable regarding the acceptance of the different SY.CONCLUSIONThe results showed that the addition of okara flour and the storage were significant factors to increase firmness of the soy yoghurts. SY acceptability was not affected by the incorporation of inulin or okara. These results suggest that okara, discarded as industrial waste, may be used in probiotic soy yoghurt, helping to increase the nutritional and functional properties without altering its acceptability. (c) 2013 Society of Chemical Industry
publishDate 2014
dc.date.none.fl_str_mv 2014-12-03T13:09:12Z
2014-12-03T13:09:12Z
2014-01-15
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1002/jsfa.6212
Journal Of The Science Of Food And Agriculture. Hoboken: Wiley-blackwell, v. 94, n. 1, p. 119-125, 2014.
0022-5142
http://hdl.handle.net/11449/112057
10.1002/jsfa.6212
WOS:000326835800017
3242858535763793
url http://dx.doi.org/10.1002/jsfa.6212
http://hdl.handle.net/11449/112057
identifier_str_mv Journal Of The Science Of Food And Agriculture. Hoboken: Wiley-blackwell, v. 94, n. 1, p. 119-125, 2014.
0022-5142
10.1002/jsfa.6212
WOS:000326835800017
3242858535763793
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal of the Science of Food and Agriculture
2.379
0,822
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 119-125
dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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