Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt

Shen, Zhuang; Liu, Zhen; Rui, Xin; Chen, Xiaohong; Jiang, Mei; Dong, Mingsheng

doi:10.1111/jtxs.12584

Cited by 9 publications

(4 citation statements)

References 56 publications

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“…This finding confirms the dependence of LAB activity on microbial density and fermentation medium. pH is a crucial element in the fermentation process that defines the textural characteristics of soy yoghurt and serves as a crucial signal for the growth of LAB (Shen et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage

Nguyen,

Do,

Phan Van

et al. 2024

Int J of Food Sci Tech

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SummaryIncreasing demand for the production and use of non‐dairy products has resulted from the rapid increase of vegetarian and lactose‐intolerant populations. In this study, non‐dairy yoghurt was developed from soybeans using microencapsulated starter culture consisting of Levilactobacillus brevis and Saccharomyces cerevisiae isolated from kombucha based on spray drying and freeze drying techniques using 20% maltodextrin (MD) and gum Arabic‐maltodextrin mixture (GA‐MD) as carriers. Scanning electron microscopy revealed high integrity and effective microbial protection within the carrier matrices, especially for freeze‐dried samples with L. brevis density being in the range of 6.1–6.4 log CFU/g. During 21‐day storage of microcapsules at 4 °C, L. brevis density decreased to 4.4–5.1 log CFU/g for all carriers while GA‐MD was incapable of preserving its viability at 30 °C. Meanwhile, the soybean‐based yoghurt was produced using these four microcapsules as active dry starter culture for the investigation of warm incubation/curd formation and subsequent refrigeration. Regarding warm incubation, in contrast to conventional yoghurt, there was no drop in pH or total acidity over the first 7–8 h of storage, followed by their sudden decline which led to the curd formation in the next hour at pH and total acidity of 5.42–5.75 and 2.29–3.06 g lactic acid/L respectively. Furthermore, GA‐MD samples exhibited more severe syneresis and surface cracks than MD during refrigeration in which the hardness and gumminess of yoghurt increased over time. Electrophoresis results also confirmed the proteolytic activity of lactic acid bacteria and yeast on β‐conglycinin and glycinin fractions of soy proteins.

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Section: Resultsmentioning

confidence: 99%

Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage

Nguyen,

Do,

Phan Van

et al. 2024

Int J of Food Sci Tech

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“…Similar observations were reported in the literature for soy protein networks with lower concentrations. Shen et al reported for a soy yoghurt that the hardness of the yoghurt increases with the decrease in pH [ 35 ]. For heat-induced SPI gels, Renkema found that stronger networks were formed closer to the IEP due to the increased attractive interaction energy [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types

Ellwanger,

Fuhrmann,

Karbstein

et al. 2024

Gels

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High-moisture extrusion of plant proteins to create meat-like structures is a process that has met with increasing attention in the recent past. In the process, the proteins are thermomechanically stressed in the screw section of the extruder, and the resulting protein gel is structured in the attached cooling die. Various protein sources, notably soy protein isolate (SPI) and wheat gluten, are used to form gels with different networks: SPI creates a physical, non-covalent network, while gluten forms a chemical, covalent one. The food industry frequently adds weak acids to modify taste and shelf life. However, it is known that a change in pH affects the gelation behavior of proteins because the repulsive forces within and between the proteins change. The research reported here was carried out to investigate for the two proteins mentioned the influence of pH modification by the addition of citric acid and acetic acid on gel formation and the meat-like structures produced. For this purpose, materials and parameters were screened using a closed cavity rheometer, followed by extrusion trials at pH 7.36–4.14 for SPI and pH 5.83–3.37 for gluten. The resulting extrudates were analyzed optically and mechanically, and protein solubility was tested in a reducing buffer. For both protein systems, the addition of acid results in less pronounced meat-like structures. At decreasing pH, the complex viscosity of SPI increases (from 11,970 Pa·s to 40,480 Pa·s at 100 °C), the generated gel becomes stronger (strain decreased from 0.62 to 0.48 at 4.5 × 105 Pa), and the cross-linking density grows. For gluten, a decreasing pH results in altered reaction kinetics, a more deformable resulting gel (strain increased from 0.7 to 0.95 at 4.5 × 105 Pa), and a decreased cross-linking density. Solubility tests show that no additional covalent bonds are formed with SPI. With gluten, however, the polymerization reaction is inhibited, and fewer disulfide bonds are formed.

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“…The pH values of soy yogurt were determined by a pH meter (ST3100-F; OHAUS). The TA was determined by a titration method using 0.1 mol/L sodium hydroxide according to the method of Shen et al (2021). Before the analysis, 10 g of the sample was accurately weighed and mixed with 20 mL of deionized water, and the titration was performed using phenolphthalein as an indicator.…”

Section: Ph and Ta Measurementmentioning

confidence: 99%

Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system

Fang,

Ye,

Chen

et al. 2023

Cereal Chem

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Background and ObjectivesSoybean yogurt is a nutritious, healthy, and environmentally friendly plant‐based beverage. However, the product's beany flavor and coarse texture have reduced consumer acceptance. The aim of this work was to investigate the effect of cofermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multilactic acid bacteria fermentation system.FindingsThe cofermentation of L. plantarum and inulin could effectively reduce the beany flavor compounds. With the increase of fermentation time, the lactic acid bacteria number gradually increased, the pH value decreased significantly (p < .05) from about 6.8 to 4.5, and the titratable acidity eventually reached about 50°T. When adding 0.04% (wt/vol) L. plantarum, as the rise of inulin from 3% to 9%, the color of soy yogurts showed golden yellow, the values of L*, a*, b*, and ∆E changed nonsignificantly (p > .05), and the viscosity, hardness, gumminess, cohesiveness, and adhesiveness significantly (p < .05) increased. When inulin was incorporated at 6% (wt/vol), the soy yogurt had the most outstanding water‐holding capacity (72.46%), dense and uniform protein gel microstructure, suitable adhesiveness (−37.55 g s), and optimal overall acceptance.ConclusionsSoy yogurt prepared from soymilk by adding 6% (wt/vol) inulin and inoculating 3% (wt/vol) lactic acid bacteria mixture (Lactobacillus bulgaricus:Streptococcus thermophilus = 1:4, wt/wt) and 0.04% (wt/vol) L. plantarum had the optimal overall acceptance.Significance and NoveltyThe results would provide a new reference method for the industrial production of low‐beany flavor and high‐quality soy yogurt.

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Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt

Cited by 9 publications

References 56 publications

Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage

Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage

Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types

Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system

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