Comparación de la Fermentación de Bebida de Soya y Leche de Vaca utilizando un Cultivo Láctico Comercial

Cuenca, Martha; Quicazán, Martha Cecilia

doi:10.25100/iyc.v5i2.2292

Cited by 3 publications

(4 citation statements)

References 8 publications

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“…There are no significant differences in the process of S2 and S3 in terms of increasing acidity and decreasing pH. In studies carried out by Quicazán et al (31) and Cuenca et al (27), lactic acid fermentation of a non-dairy soy beverage was successful with 7 hours of incubation. In comparison, other fermented soy beverages with the addition of inulin have required up to 24 hours to reach adequate acidity levels (pH = 4.0 -4.5) (4, 32).…”

Section: Monitoring Of Titratable Acidity Ph and Total Soluble Solidsmentioning

confidence: 87%

“…Oat is one of the foods that provide the most dietary fiber; it can reach up to 13 g in a 100 g serving (10). Traditional yogurts do not have dietary fiber (27); therefore, enrichment or total substitution of milk with sources of dietary fiber like cereals could be an alternative to improve the functionality of this type of food.…”

Section: Proximal Analysismentioning

confidence: 99%

“…The titratable acidity and pH values (Figures 1 and 2) show that a fermentation process occurred in different substrates using two starter cultures (Choozit and Yomix). Although the microorganisms present in the cultures are generally used for the fermentation of lactose, microorganisms could be adapted and were able to use other carbohydrates present in substrates (mainly starch) to start fermentation (27). This fact could be seen in S2 and S3.…”

Section: Monitoring Of Titratable Acidity Ph and Total Soluble Solidsmentioning

confidence: 99%

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Evaluation of lactic acid fermentation in a dairy and non-dairy beverage using two commercial starter cultures

MOSQUERA¹,

Cuenca

2022

Vitae

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Background: Lactic fermentations are a catabolic process in which biochemical transformations of different organic products occur. Sugars are mainly converted into organic acids, increasing viscosity, acid taste, aroma, and flavor. Lactic acid bacteria provide probiotic characteristics if they reach counts of 106 CFU*g-1 (Colony Forming Units) in the final product, which can generate wellness for consumers. Objective: This research aimed to compare the lactic fermentation process in three substrates using two commercial cultures. Methods: Whole milk (control), aqueous extract of oats flakes, and an aqueous extract of a mixture of oats flakes with mashua pulp were used. The whole milk was heated, and the aqueous extracts were prepared. All samples were divided into two parts, keeping the temperature at 42°C, and then inoculated with Yomix y Choozit. Each fermentation lasted 6 hours at 42°C. Fermentation samples were taken each hour, and pH, titratable acidity, and Brix degrees were determined. Results: Total lactic acid bacteria were counted at the end of each fermentation. The final product was evaluated with sensory analysis. As expected, there was an increase in titratable acidity and a decreased pH and Brix degrees. It was observed that the dairy product showed the most significant changes. Fermentations performed with Yomix presented a higher count of lactic bacteria. Conclusion: It is possible to carry out lactic fermentation using substrates that do not contain milk, requiring higher initial soluble solids and a longer incubation time.

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Section: Monitoring Of Titratable Acidity Ph and Total Soluble Solidsmentioning

confidence: 87%

Section: Proximal Analysismentioning

confidence: 99%

Section: Monitoring Of Titratable Acidity Ph and Total Soluble Solidsmentioning

confidence: 99%

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Evaluation of lactic acid fermentation in a dairy and non-dairy beverage using two commercial starter cultures

MOSQUERA¹,

Cuenca

2022

Vitae

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“…Soymilk possesses a chemical composition and appearance similar to those of animal milk and constitutes an appropriate substrate for fermentation; it contains, on average, 3.6% protein, 2.0% lipids, 2.9% carbohydrates and 0.5% ash [10]. Although studies have shown an increase in the consumption of soymilk, there are still technological limitations with regard to its sensory characteristics due to the perception of undesirable flavours that were inherent in the extract or that were formed during the processing [45,46]. Fermentation, especially by lactic bacteria, has been used to improve the flavour and increase the acceptability of soymilk and sometimes, to decrease the levels of saponin, phytate and oligosaccharides [47,48].…”

Section: Non-traditional Fermented Soybean-based Productsmentioning

confidence: 99%

Differentiated Foods for Consumers with New Demands

Tsuruda¹,

Filho²,

Busanello³

et al. 2013

Food Industry

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Preparation of a probiotic quinoa beverage by enzymatic hydrolysis of its starches and subsequent lactic acid fermentation

Castillo

Morales

2023

Vitae

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BACKGROUND: The concern about consuming healthy foods has increased in recent years. Not only are they expected to comply with essential feeding functions, but they also provide health benefits. Probiotics are one of the main functional components expected to be present in functional foods and beverages. They provide many health benefits and stand out due to their metabolic capacities and adaptability to different habitats. In addition, Quinoa seeds contain valuable quantities of quality protein and nutritional values of carbohydrates, proteins, fats, fibers, and mineral substances for which they are considered an ideal dietary alternative.OBJECTIVES: This research aimed to elaborate on a probiotic quinoa beverage, which combines the effect of enzymatic hydrolysis of the starches obtained from its seeds with lactic acid fermentation using probiotic cultures, seeking to enhance its nutritional properties and converting it into a functional beverage.METHODS: For this, fermentations were carried out in three different concentrations of probiotic cultures (inoculum): 10%, 5%, 1%, and three other different fermentation times: 8, 10, and 12 hours. pH, Total titrable acidity expressed as lactic acid (%), reducing sugars, and soluble solids were measured. After that, the beverage was formulated with honey, carob, preservatives, and mango flavoring. RESULTS: Statistical analysis indicated optimal conditions were achieved with 10% probiotic cultures and 10 hours of fermentation. The microbiological analysis confirmed the presence of probiotic microorganisms at a concentration of 108 CFU/mL. Proximal analysis indicated that the composition contained 84.6 Kcal, 19.3 g of carbohydrates, and 1.4 g of protein per 100 g of beverage. CONCLUSIONS: The probiotic quinoa beverage was produced and can be considered in the group of plant-based foods, as well as a functional beverage, since the probiotic cultures it contains contribute to maintaining the intestinal microbiota and prevent the onset of chronic diseases.

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Comparación de la Fermentación de Bebida de Soya y Leche de Vaca utilizando un Cultivo Láctico Comercial

Cited by 3 publications

References 8 publications

Evaluation of lactic acid fermentation in a dairy and non-dairy beverage using two commercial starter cultures

Evaluation of lactic acid fermentation in a dairy and non-dairy beverage using two commercial starter cultures

Differentiated Foods for Consumers with New Demands

Preparation of a probiotic quinoa beverage by enzymatic hydrolysis of its starches and subsequent lactic acid fermentation

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