Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd

Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two riboflavin producing probiotic strains of Lactobacillus plantarum i.e., MTCC 25432 (BBC32B) and MTCC 25433 (BBC33), and to compare the technological and functional properties of its developed products. Acidification rate and lactic acid production were enhanced with L. plantarum and its combination in a shorter time to reach pH 4.7. Hardness and cohesiveness were significantly (p < 0.05) higher for fermented soymilk by co-culture of L. plantarum followed by individual strains. Similarly, higher G ' (6.25 x 10(2) Pa), G (2.30 x 10(3) Pa) and G* (8.00 x 10(2) Pa) values observed for the combination of both L. plantarum strains showed that the gel formed was firmer and had solid character. The riboflavin content of product developed with a combination of test cultures was significantly higher (342.11 mu g/L) than individual cultures and control. The final product had a higher probiotic count (more than 9 log cfu/mL), which is also required for functional food containing probiotics.

Automated summary

This study aimed to develop riboflavin enriched fermented soy curds with different probiotic strains and compare their technological and functional properties. The results showed that the product developed with a combination of probiotic strains had higher hardness, cohesiveness, and riboflavin content. Additionally, the probiotic count in the final product was also significantly higher, meeting the requirements for functional foods.