Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk

Abstract

A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) watersoluble soy extract (WSSE), supplemented with inulin (4 g•100 mL -1 ). Physicochemical, sensorial, and microbiological analyses were carried out to characterize the product and evaluate its stability during 28 days of refrigerated storage (5 °C). To compare the results, a yogurt made from whole caprine milk, without inulin supplementation, was elaborated as a control. The use of WSSE and inulin showed favorable to the physicochemical and physical properties of the product, increasing the water holding capacity, improving the rheological properties, and preventing over-acidification during refrigerated storage. Regarding the sensorial evaluation, the control treatment was better evaluated for aroma, flavor, and overall acceptability. No differences were observed between the treatments concerning the microbiological parameters.

The developing of reduced-sugar ready-to-drink cocoa beverages: optimization of stabilizers and sugar replacers concentration

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