Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , |
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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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 |
|
_version_ |
1808128258963668992 |