Synbiotic fermented beverage prepared with green soybeans

• Grant number: 13/12138-7
• Support Opportunities: Regular Research Grants
• Start date: March 01, 2014
• End date: February 29, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Cynthia Jurkiewicz Kunigk
• Grantee: Cynthia Jurkiewicz Kunigk
• Host Institution: Escola de Engenharia Mauá (EEM). Instituto Mauá de Tecnologia. São Caetano do Sul , SP, Brazil
• Associated researchers: Cristiane Maria Barra da Matta ; Eliana Paula Ribeiro ; Leo Kunigk

Abstract

Green soybeans or "Edamame" is a specialty food type soybean harvested while the seeds are immature, resulting in a product with higher levels of sugars, lower content of non-digestible oligosaccharides, stachyose and raffinose, and a better flavour than the mature seeds. Actually consumers have a great interest in soy products due to their nutritional and functional properties, as well as in probiotic and synbiotic foods. In order to combine the health benefits of soy and probiotic microorganisms, this project aims to evaluate the viability of using a soymilk prepared with green soybeans in the development of a new functional food, a symbiotic fermented beverage. Soymilk will be prepared from a Brazilian cultivar of green soybeans and fermented by a mixture of a probiotic and a yoghurt culture. The physicchemical characteristics of the soymilk and the fermented soy beverage from green soybeans will be compared with the products produced with the mature soybean. The influence of different concentrations of prebiotic ingredients (inulin and fructo-oligosaccharide) in acidity rate during soymilk fermentation by Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis will be determined. The microbiological characteristics during storage and acceptability of symbiotic fermented soy beverage produced with green soybeans will also be evaluated. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BATTISTINI, CAROLINA; GULLON, BEATRIZ; ICHIMURA, ERICA SAYURI; PEREIRA GOMES, ANA MARIA; RIBEIRO, ELIANA PAULA; KUNIGK, LEO; VIEIRA MOREIRA, JOSE UBIRAJARA; JURKIEWICZ, CYNTHIA. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean. Brazilian Journal of Microbiology, v. 49, n. 2, p. 303-309, APR-JUN 2018. (13/12138-7)