Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design

Baú, Tahís Regina; García, Sandra; Ida, Elza Iouko

doi:10.3109/09637486.2013.816935

Cited by 18 publications

(10 citation statements)

References 27 publications

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“…reuteri (Teixera et al, 2012). Similar increase in acidity and bacterial (Lactococcus lactis) count has been reported in soymilk kefir containing 3% (w/w) soy fiber resulting in increased (elevated) viscosity and firmness and reduced syneresis (Baú, Garcia, & Ida, 2013). Other faba bean components such as the antimicrobial peptide fabatin may have contributed in stimulating beneficial microbial growth.…”

Section: Total Titratable Acidity (Tta) and Phmentioning

confidence: 51%

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Boudjou¹,

Zaïdi²,

Hosseinian³

et al. 2014

JFR

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Whole ground faba bean was investigated for its capability and efficiency to enhance bacterial survival and growth during kefir storage. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, containing starter cultures with or without probiotic bacteria, (Lactobacillus acidophilus and Bifidobacterium lactis) supplemented with whole ground faba bean during 28 days cold storage at 4 ºC. Faba bean flour supplementation (4%) stimulated bifidogenic microbial growth, increased titratable acidity linearly from day 1 to 21, and reduced pH during kefir storage. Bacterial count was strongly and positively correlated with lactic acid content and inversely associated with pH. Faba bean contributed to the additive effect on viable cell counts and pH of the probiotic co-culture (Lb. acidophilus and B. lactis), but had a distinct antagonistic effect on titratable acidity of kefir. Hierarchical cluster analysis based on the microbiological, titratable acidity and pH data differentiated kefir corresponding to the presence or absence of faba bean supplementation. Faba bean flour maintain sprobioticst ability and extends kefir shelf life.

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Section: Total Titratable Acidity (Tta) and Phmentioning

confidence: 51%

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Boudjou¹,

Zaïdi²,

Hosseinian³

et al. 2014

JFR

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“…Soybeans were selected, washed and immersed in distilled water using 1:10 ratio (grains:water; w:v). The preparation was soaked for 24 h, triturated and filtered to obtain the soymilk and the residue was discarded (adapted from Baú et al, 2013). The Kefir grains were obtained from the Health Science Center (Bahia State, Brazil), and propagated at 25 °C for 20 h with twice-or thrice-weekly transfers in sterilized cow milk (50 g/L) and kept at 4 °C.…”

Section: Materials and Preparation Of The Soymilk Kefirmentioning

confidence: 99%

Development and characterization of a soymilk Kefir-based functional beverage

et al. 2018

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Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed to assess the physicochemical characteristics and acceptability of soymilk Kefir-based functional beverages (SKB) properly inoculated with lactobacilli strain after 16h of incubation at 37 °C. Ot was monitored lactobacilli cell viability, yeasts count, pH, titratable acidity, lipids, proteins, ash, total solid, carbohydrates, caloric values and acceptability of the products. Additionally was conducted a shelf-life study of SKB added of peach-flavor. The lactobacilli cell count ranged from 7.0 to 8.0 Log 10 CFUmL -1 and pH values from 4.5 to 4.6. SKB samples with higher soymilk kefir percent presented higher lactobacilli cell count and lower lipid, ash, total solid, carbohydrate and caloric value. Results showed similar preferential rates for the SKB up to 30% of added soymilk kefir. The functional peach-flavored beverage presented appropriate pH value (4.3) and high viable cells count (7.0 Log 10 CFUmL -1 ) up to the 28 th day of cold storage, showed high acceptability (94.5%) and positive purchase intention (83.4%) among consumers.

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“…All these design points were replicated two times to provide the degrees of freedom (DF) for calculating the pure error, thus 38 experiments were conducted. Data on the responses were collected and analyzed by the canonical model of Scheffe . The regression models of two responses (y 1 : floride removal ratio, y 2 : ceramic strength) were established through cubic polynomial regression fitting.…”

Section: Methodsmentioning

confidence: 99%

Volcanic rock‐based ceramsite adsorbent for highly selective fluoride removal: function optimization and mechanism

Chao

Zhao

Song

et al. 2019

J of Chemical Tech & Biotech

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BACKGROUND: While various granular adsorbents have been studied for fluoride removal from water, this study focuses on the optimization of mixture proportions of volcanic rock, bentonite, corn starch and aluminum sulfate using a four-component simplex-centroid mixture design (SCMD) method to achieve preferable fluoride removal ratio and ceramsite mechanical strength. To illustrate the adsorption mechanism, a series of experiments, including adsorption isotherms, adsorption kinetics and effects of pH value and co-existing anions, was carried out. RESULTS: The synthesized adsorbent was mesoporous with 77.82% pore size distribution in the range 1.70-38.80 nm by detailed physicochemical characterization. A stable fluoride removal ratio (87.5%) was obtained in the wide pH range of 4.0-11.0, and the adsorption capacity was 10.17 mg g −1 at 298 K. The adsorbent remained high selectivity for F − in the presence of sulfate (SO 4 2− ), chloride (Cl − ) and nitrate (NO 3 − ), while carbonate (HCO 3 − ) posed a slight adverse effect on F − adsorption due to ion competition. This adsorption process was well fitted with the pseudo-second-order kinetic model and the Freundlich isotherm model. Electrostatic attraction and M + -H 2 O and M + -F ligand exchange were dominant in the adsorption mechanisms. CONCLUSION: The synthesized ceramsite adsorbent will be competitive in the application for F − removal from aquatic environments.

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Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design

Cited by 18 publications

References 27 publications

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Development and characterization of a soymilk Kefir-based functional beverage

Volcanic rock‐based ceramsite adsorbent for highly selective fluoride removal: function optimization and mechanism

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