Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Abstract

Diacylglycerols (DAGs), particularly the 1, 3‐isoform, have immense potential health benefits with regards to post prandial lipemia and obesity. DAG enriched edible oil fortified soy yogurts are developed using edible decorticated and deoiled soy flour instead of using whole soybean seed. DAG enriched oils are prepared by enzymatic glycerolysis from different edible oils namely soybean, sunflower, rice bran, mustard, and sesame oil. All DAG oil enriched soy yogurts exhibit higher oxidative stability and antioxidant activity than the control soy yogurt during storage at 4 °C. The extent of proteolysis by Lactobacillus spp. and Streptococcus spp. is enhanced by the presence of DAG‐enriched edible oils as shown by a substantial increase in o‐phthaldialdehyde values. The results exhibit that the addition of rice bran oil‐DAG improves the physicochemical properties, microbiological as well as proteolytic activity of soy yogurts and enables a novel technological approach for making fortified soy yogurts with enhanced health‐benefit ingredients. Practical application: DAG enriched edible oils may be considered as novel functional food ingredients for soy yogurt production. Thus, development of functional soy yogurt with DAG enriched edible oils is an alternative for a value‐added product with better physicochemical properties, microbiological as well as proteolytic activity compared with conventional soy yogurts. The process is commercially economical in view of the uses of seed flour as direct raw material without odor problems for making non‐dairy food products. Soy yogurt with DAG enriched edible vegetable oils can be protected from adverse external conditions with potential benefits in food and therapeutic formulations for improved efficacy and health benefits. Soy yogurts prepared from diaclyglycerol enriched edible oils can be a novel approach for soy yogurt production. The process is economical and can be shown to have improved health benefits in the final product.

Emulsions stabilized by soy protein nanoparticles as potential functional non‐dairy yogurts

“…SPNY of particle size 586.72 ± 0.75 nm had the highest FFA value at 45 days of storage. The same trend was also observed for PAV (Table ) which was used to evaluate the primary oxidation of oil present in yogurts . These observations confirmed that reduction in the size of SPNs in nano‐emulsions may effectively protect polyunsaturated fatty acids from deterioration by oxidation.…”

“…The addition of rice bran oil (RBO) improved the nutritional and medicinal profile of soy yogurts through supplementation of nutraceuticals such as tocopherol, tocotrienol, gamma‐oryzonal and phytosterols. Several studies have been carried out on the textural effects of soy protein enriched yogurts . However, there is no report regarding the development of the functional yogurt which incorporated nano‐sized soy protein.…”

“…Several studies have been carried out on the textural effects of soy protein enriched yogurts. [12][13][14][15][16] However, there is no report regarding the development of the functional yogurt which incorporated nano-sized soy protein. In addition, RBO may be successfully introduced as nutraceuticals using nanoemulsion technology.…”

Antioxidant and Hypocholesterolemic Properties of Functional Soy Yogurts Fortified with ω‐3 and ω‐6 Polyunsaturated Fatty Acids in Balb/c Mice

“…There was no significant difference in GSH levels between Groups III, IV, and V. The Group IVB had the highest GSH level among the hypercholesterolemic mice. These results indicated that soy yogurts possess antioxidant activity due to the presence of phenolic compounds . Due to their redox properties theses phenolic compounds act as reducing agents, hydrogen donors, and singlet oxygen quenchers.…”

“…The supplementation of soy yogurts with different health promoting ingredients presumably reinforces the beneficial effects of the fermented products . ω3 polyunsaturated fatty acids (PUFAs) family consists of α‐linolenic acid (ALA C18:3) and its longer chain metabolites eicosapentaenoic acid (EPA, C20:5), relatively low concentration of docosapentaenoic acid (DPA, C22:5) that is converted to tetracosapentaenoic acid (C24:5), and tetrahexaenoic acid (C24:6) before conversion to docosahexaenoic acid (DHA, C22:6) by β oxidation whereas ω6 PUFA consists of gamma‐linolenic acid (GLA, C18:3) and arachidonic acid (ARA, C20:4).…”