Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 104, Issue -, Pages 30-37Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2019.01.030
Keywords
Soy-based beverage; Kefir grains; Fermentation optimization; Dietary fiber
Categories
Funding
- CNPq [469104/2014-7]
- IF Goiano [23218.000851/2017-69]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (Capes) [001]
Ask authors/readers for more resources
The demand for the development of beverages based on fermented soybeans for the market has increased in recent years. The objective of this work was to develop a soybean beverage fermented with kefir grains and supplemented with inulin. The fermentation conditions were optimized as follows: a ratio of 4 g:100 mL of kefir grains:soymilk, a soymilk concentration of 9 degrees Brix and a fermentation time of 12 h. This formulation was supplemented with 3.5% (m/v) inulin and evaluated at 7 degrees C for 28 days. The beverage had a slightly yellow color, with positive values in the b* parameter. The firmness and syneresis of the beverages were higher when inulin was used. The use of inulin also decreased sedimentation in the beverages. At 28 days of storage, the cell count (Lactococcus, Lactobacillus and yeasts) was higher than 10(7) CFU/mL for both treatments. Soymilk was shown to be a good substrate for fermentation using kefir grains. The addition of inulin to the fermented soymilk efficiently maintained the microorganisms and increased sensory acceptability after 14 days of storage.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available