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

Autor(es)

Bedani, Raquel ^[1] ; Campos, Marina M. S. ^[1] ; Castro, Inar A. ^[2] ; Rossi, Elizeu A. ^[3] ; Saad, Susana M. I. ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Journal of the Science of Food and Agriculture; v. 94, n. 1, p. 119-125, JAN 15 2014.
• Citações Web of Science: 16

Resumo

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)

• Processo FAPESP: 09/51169-0 - Desenvolvimento de um iogurte de soja probiótico enriquecido com cálcio e suplementado com inulina e farinha de okara: resistência dos probióticos in vitro e influência sobre os marcadores laboratoriais de risco para aterosclerose em humanos
• Beneficiário: Susana Marta Isay Saad
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 09/51168-3 - Desenvolvimento de um iogurte de soja probiótico enriquecido com cálcio e suplementado com inulina e farinha de okara: resistência dos probióticos in vitro e influência sobre os marcadores laboratoriais de risco para aterosclerose em humanos
• Beneficiário: Raquel Bedani Salvio
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 10/06416-6 - Influência da incorporação de polpas de frutas sobre as características de um produto fermentado probiótico e prebiótico à base de soja.
• Beneficiário: Marina Morgado Simões de Campos
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica