Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt

Abstract

The demand for vegetable protein substitutes for animal protein is growing. Soy milk, the water extract of soaked and ground soybeans is a popular alternative for bovine milk. Soy milk was tested with several non‐animal derived stabilizers to produce fermented soy‐gels and found agar‐agar provides promising organoleptic properties in fermented soy‐gels. The sensory analysis proved that Bifidobacteria (BB) used together with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus as starter culture bacteria (SCB) gives better (p < .05) sensory properties. Physicochemical properties were evaluated for gels fermented with SCB and BB. Results indicated, upon storage at 4°C, pH reduced (p < .05) and viscosity increased (p < .05). Both titratable acidity and syneresis were initially decreased and increased after the 10th day of storage. After 7 days, the viability of BB in fermented soy‐gel was higher (p < .05) than in a regular bovine milk set‐gel, proving the feasibility of using as a promising probiotic carrier vegan food. Practical applications Contemporary increase in demand for non‐dairy products (fermented‐gels) proved to be capable of substituting to soy milk, not only because of technological feasibility but also due to its health benefits and environmental aspects. We proposed fermented soy‐gels made by incorporating agar‐agar as the stabilizer is superior as a probiotic carrier food, compared to cow milk set‐gels. This produces an acceptable fermented soy‐gel with optimal organoleptic properties. Fermented soy‐gels are likely to play a crucial role as a vegan food in the future, with huge potentials of developing as a value‐added product.

Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

“…pH was determined using a pH meter (PH 450, thermo scientific, Singapore). Titratable acidity was measured as per Jayarathna et al (2020) . In brief, 9 mL of distilled water was added to 1 mL of yogurt with 3 drops of phenolphthalein 0.1% (w/v) and then titrated against 0.1 N NaOH.…”

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

“…Titratable acidity was measured according to the method described by with few modifications suggested by Jayarathna et al. ( 2020 ). In brief, the filtrates of cream cheese were titrated against 0.1% NaOH in the presence of phenolphthalein indicator until a persistent pale pink color was observed.…”

“…Five grams (5 g) of cream cheese was measured into an enclosed tube and centrifuged for 30 min at 986 × g , at 20°C. The yield of whey was calculated according to Equation (2) as the percentage of weight drained from each sample after centrifugation (Cadavid et al., 2019; Jayarathna et al., 2020) using the averages of triplicates. …”

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

“…Soybean ( Glycine max ) is the most well-known and consumed legume worldwide. The water extract of soybean is one of the most popular milk substitutes worldwide [ 4 , 25 ], and it is commonly used in cheese and yoghurt analogues [ 26 , 27 , 28 , 29 ]. With a wealth of research tying its consumption to anticancer and antioxidant activity, soy PBAE and its dairy analogues continue to be a nutritionally attractive plant-based alternative to cow’s milk despite lacking several nutrients such as calcium and vitamin B12 [ 25 , 30 ].…”