Incorporation of soybean by‐product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance

Bedani, Raquel; Campos, Marina Morgado Simões de; Castro, Inar Alves de; Rossi, Elizeu Antônio; Saad, Susana Marta Isay

doi:10.1002/jsfa.6212

Cited by 34 publications

(29 citation statements)

References 44 publications

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“…Though this concept seems logical, it is not widely applied. For example, a recent study on the production of soy yoghurt from soy milk reported on the addition of okara, a by-product of soy milk production was added to increase nutritional content (Bedani et al, 2014). Following the concept above, it would be better to extract all components necessary from the soy beans directly instead of separating those and combining them in the final application as proposed by the paper mentioned.…”

Section: Towards a New Process Chain Designmentioning

confidence: 94%

Concepts for further sustainable production of foods

Goot¹,

Pelgrom²,

Berghout³

et al. 2016

Journal of Food Engineering

204

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Section: Towards a New Process Chain Designmentioning

confidence: 94%

Concepts for further sustainable production of foods

Goot¹,

Pelgrom²,

Berghout³

et al. 2016

Journal of Food Engineering

204

View full text Add to dashboard Cite

“…An increased consumer desire for a healthy lifestyle has resulted in demands from the bakery industry for breads containing functional compounds. There is an immediate requirement for the food industry to prepare healthy bakery products to satisfy consumers' health needs [13], [14], [15]. Thus through this project, the importance of millets fortified with different nutritional ingredients have been explored.…”

Section: Resultsmentioning

confidence: 99%

Framework for Secure Data Sharing in Dynamic Group Using Public CloudValue Added Food Products from Under-Utilized Soy Beans and Millets – From Laboratory to Industry

Kanchana¹

2018

IJRASET

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The present study focuses on the production of value added products from nutritionally rich under-utilized ingredients like soybean and millets. The practice of fortification of yoghurt with health promoting additives is gaining popularity and is expected to fulfil more nutritional needs also. Continuous efforts are being made to develop yoghurt from certain nonconventional food sources such as soybeans to convert them to more acceptable and palatable forms thus producing low-cost nutritious foods. In the present study, soy-based fermented product -soy yoghurt was prepared and fortified. Supplementation of cereal based products with millets has become increasingly popular due to nutritional and economic advantages. Value added products from the less explored minor millets such as Finger millet, Foxtail millet and Pearl millet were prepared to investigate their health benefits and to be an alternative to cereals. The research work is being pursued to explore the inherent technological opportunities for better utilization of these resources in designing value added and sustainable foods in different sectors of food industries in India. This work aims to popularise the value of soybeans and millets by developing value added products from soybean and selected millets.

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“…Wang The addition of inulin did not affect the adhesiveness of probiotic yoghurts, since there were no significant differences between the control yoghurt and yoghurts supplemented with inulin. In another study, the addition of inulin did not affect either firmness or adhesiveness of probiotic soy yoghurt during 28 days of storage (Bedani et al, 2014). It has been suggested that inulin is a waterstructuring agent, and may form a complex with protein aggregates in yoghurts, which could explain the increase in firmness in these products (Kip et al, 2006).…”

Section: Textural Propertiesmentioning

confidence: 97%

“…Similar decreases were also detected for texture and overall acceptability values of sample with 2 % Himaize. Bedani et al (2014) also noted a statistically important reduction in sensory acceptability scores for control probiotic soy yoghurt and the sample supplemented with inulin on the 21 st day of storage.…”

Section: Sensory Characteristicsmentioning

confidence: 99%

Influence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt

Ünal¹,

Özer²

2018

Mljekarstvo

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The aim of this research was to investigate the effect of fortification with inulin and resistant starch (Hi-maize) on textural and sensory properties of set-type probiotic yoghurt containing Lactobacillus acidophilus during 21 days of storage. Textural characteristics were evaluated by determining firmness, adhesiveness and apparent viscosity parameters. Milk was fortified with inulin or Hi-maize at 2 % or 4 % ratios, whereas the control group had no supplement. Probiotic yoghurt supplemented with 2 % Hi-maize was firmer than that supplemented with 2 % inulin, except at the beginning of storage. There were no significant differences among the firmness values of yoghurt samples fortified by inulin and Hi-maize when the ratio increased to 4 %. The addition ratio of inulin or Hi-maize did not significantly affect adhesiveness. Supplementation with 2 % inulin or Hi-maize did not alter viscosity of yoghurts at most of the storage days. Sensory attributes were evaluated as taste, appearance, aroma, texture and overall acceptability. In general, there were no significant differences in sensorial parameters between yoghurts added with inulin or Hi-maize. Neither the addition rate nor the storage period affected the sensory scores of the samples. Significant reductions (P<0.05) of taste, appearance, aroma and overall acceptability scores of the control probiotic yoghurt were determined at the end of storage when compared to the 1 st day.

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Incorporation of soybean by‐product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance

Cited by 34 publications

References 44 publications

Concepts for further sustainable production of foods

Concepts for further sustainable production of foods

Framework for Secure Data Sharing in Dynamic Group Using Public CloudValue Added Food Products from Under-Utilized Soy Beans and Millets – From Laboratory to Industry

Influence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt

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