Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages made from caprine milk

Abstract

The present study aimed to evaluate the influences of the partial substitution of caprine milk for water-soluble soy extract (WSSE) and the addition of inulin on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages. For this purpose, a Central Composite Design (CCD) in conjunction with Response Surface Methodology (RSM) was employed. WSSE and inulin influenced the overall acceptability of the product, whereas syneresis, water holding capacity and rheological properties (the consistency index and the flow behavior index) were influenced only by the WSSE content. RSM was shown to be an adequate statistical tool that can be used for the development of formulations with specified properties in the range of the ingredient concentrations studied.

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

“…Based on the results of previous formulation experiments using response surface methodology (Ribeiro et al, 2016), a yogurt-like fermented beverage (FB) was elaborated from the mixture containing goat's milk (70% v/v) and WSSE (30% v/v), supplemented with inulin (4 g•100 mL -1 ). For comparison of the data, a control treatment (CT) using only whole goat's milk and without inulin supplementation was also prepared.…”

Technological challenges in production of goat milk products and strategies to overcome them: a review

“…Similarly, the addition of corn flour, rice flour, glutinous flour, soy flour, cassava flour, and oat flour as a replacement for whole milk powder reduced the whey separation by increasing the firmness and viscosity as compared to non-fortified yogurt (Nakthong, 2012). Da Silva et al (2016) prepared goat milk yogurt with the addition of 30% water-soluble soy extract (WSSE) and 4% inulin. WSSE reduced whey syneresis and improved the water holding capacity and consistency, while inulin improved the overall acceptability of a product.…”

“…Da Silva et al . (2016) prepared goat milk yogurt with the addition of 30% water‐soluble soy extract (WSSE) and 4% inulin. WSSE reduced whey syneresis and improved the water holding capacity and consistency, while inulin improved the overall acceptability of a product.…”

Rheological behavior of plant-based beverages

“…Nowadays, many studies have been carried out focused on soybean water soluble extract, which was the pioneer vegetable used in the preparation of vegetable water soluble extracts, popularly known as soy milk (Ribeiro et al, 2016;Mondragón-Bernal et al, 2017;Patrignani et al, 2017;Sęczyk et al, 2017;Wang et al, 2017;Alhendi et al, 2018). Many other types of raw material can be used, such as almonds, nuts, rice, oats, among others (Sethi et al, 2016).…”