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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Bedani, Raquel [1] ; Campos, Marina M. S. [1] ; Castro, Inar A. [2] ; Rossi, Elizeu A. [3] ; Saad, Susana M. I. [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Tecnol Bioquim Farmaceut, Sao Paulo - Brazil
[2] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Alimentos & Nutr Expt, Sao Paulo - Brazil
[3] Univ Estadual Paulista, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, Sao Paulo - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Journal of the Science of Food and Agriculture; v. 94, n. 1, p. 119-125, JAN 15 2014.
Web of Science Citations: 16
Abstract

BACKGROUNDThis 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 (AU)

FAPESP's process: 10/06416-6 - Influence of the incorporation of fruit pulps over the fermented probiotic and prebiotic soy-based product features
Grantee:Marina Morgado Simões de Campos
Support Opportunities: Scholarships in Brazil - Scientific Initiation