Quality Evaluation and Acceptability of Soy-yoghurt with Different Colours and Fruit Flavours

Osundahunsi, Oluwatooyin F.; ., D. Amosu; Ifesan, B. O. T.

doi:10.3923/ajft.2007.273.280

Cited by 45 publications

(29 citation statements)

References 12 publications

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“…Yeast and mould growth was observed after day 7, with (2.1±0.1) log CFU/mL on the last day (10) of storage, which may be a result of contamination or inefficient pasteurization of soy milk. Our study is in agreement with that of Osundahunsi et al ( 29 ), where the microbial count in soy yoghurt of various formulations was within the acceptable range. Adams and Moss ( 32 ) stated that a typical yoghurt must contain more than CFU∙10 8 /g of the starter culture with <1 coliform per g, <1 mould per g and 0 yeast per g. According to Ishibashi and Shimamura ( 33 ), the beneficial effects of Lactobacillus acidophilus can be expected only after ingesting significant count of viable cells that possess the quality to colonize the human gut.…”

Section: Resultssupporting

confidence: 93%

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Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus

Mishra

Hati

Das

et al. 2019

Food technol. biotechnol. (Online)

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SUMMARYDifferent soybean products are considered as traditional functional food among the Mongolian population in Northeast India. In the present study, the effect of different flavours (mango, orange, vanilla and white rose), inoculation rates of Lactobacillus rhamnosus K4E (KX950834) and Lactobacillus helveticus K14 (KU644578), and mass fractions of skimmed milk and sugar on the acceptability of soy yoghurts was studied. Physicochemical (pH, titratable acidity) and microbial analyses (total bacterial, total coliform, yeast and mould count) were conducted, and organoleptic (aroma, taste, colour, mouthfeel, texture and overall acceptability) and biofunctional properties (angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant and antimicrobial activities and biotransformation of isoflavones) were evaluated during storage up to 10 days under refrigeration conditions (6–8 °C). Panellists preferred white rose soy yoghurt more than other flavours. The pH was from 5.65 to 4.20, the titratable acidity (expressed as mass fraction of lactic acid) was from 0.33 to 0.51% and total Lactobacillus count ranged from 6.81 to 8.69 log CFU/mL during storage. The ACE inhibitory activity increased from 21.17% on day 0 to 81.03% on day 5, followed by a decrease of the activity after 10 days (38.85%). The antioxidant activity was the highest on day 5 (87%). White rose soy yoghurt had the highest antimicrobial activity against Listeria monocytogenes, followed by Bacillus subtilis, Staphylococcus aureus, Salmonella typhi and Escherichia coli. RP-HPLC analysis showed that after 18 h, the production of soy isoflavone aglycones genistein and daidzein in yoghurt was 87.3 and 58.4%, respectively.

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Section: Resultssupporting

confidence: 93%

“…( 28 ) and Osundahunsi et al . ( 29 ). The lactic acid production in the soy yoghurt was considered significant on days 4 and 7, but differed significantly from days 1 and 10.…”

Section: Resultsmentioning

confidence: 99%

Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus

Mishra

Hati

Das

et al. 2019

Food technol. biotechnol. (Online)

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“…This could be due to the biodegradation of some chemical components of the soybean during soaking and fermentation processes. This agreed with the reports of several researchers (Omojasola 2000;Osundahunsi et al, 2007;Obadina et al, 2013;Akanbi and Usoh, 2016). The improvement in the amino acid profile of fermented soy-wara could encourage the use of soybeans for other culinary products and the utilization of the crop in Nigeria and other African countries.…”

Section: Discussionsupporting

confidence: 90%

Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (a Nigerian fried soy-cheese)

Albanie¹,

Bolaji²,

Abegunde³

et al. 2019

Food Res.

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This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were soaked and fermented for 24 hrs, 48 hrs, 72 hrs and 96 hrs respectively at 27±2oC with 0 hr as control. Fermented soybeans were used for soy-wara production and soy-wara samples were evaluated for nutritional (amino acid, vitamin and mineral profile) and antinutritional (phytate, tannin and trypsin inhibitor activity) qualities. Results of amino acids analysis showed that tryptophan, isoleucine, methionine, phenylalanine, leucine and lysine contents in the fermented soy-wara ranged from 3.49 to 6.75, 21.94 to 24.41, 20.60 to 23.98, 22.11 to 27.15, 33.16 to 36.51 and 24.16 to 26.27 mg/100 g respectively. The values of thiamine, riboflavin and niacin contents in the fermented soy-wara ranged from 1.60 to 1.87, 1.44 to 1.71 and 2.21 to 2.78 mg/100 g respectively. The mineral elements calcium, iron, potassium, sodium, phosphorus and magnesium contents in the fermented soy-wara ranged from 17.65 to 19.08, 6.94 to 8.41, 29.76 to 30.69, 8.31 to 9.42, 27.52 to 28.55 and 21.02 to 24.83 mg/100 g respectively. Soaking and fermentation reduced the tannin content from 115.64 to 43.26 mg/100 g; phytate content from 153.81 to 47.16 mg/100 g, trypsin inhibitor from 96.56 to 1.10 mg/100 g and protease inhibitor from 98.11 to 1.2 mg/100 g respectively. In conclusion, natural fermentation of the legume reduced anti-nutritional factors and improved the nutrient composition of the product.

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“…Also, the crude protein of yoghurts in this study is in agreement with reported values 1.29-3.52% from other studies [25] and lower than 4.50% [15]. As expected, there were marginal decrease in the mean values for moisture, fat and carbohydrate content across the yoghurt samples after 28 days storage period [26]. Similarly, there was observable marginal increase in the mean value for total solid and crude protein as shown in Table 4.…”

Section: Proximate Composition Of Yoghurtssupporting

confidence: 92%

“…Carbohydrate content in yoghurts ranges from 3.29 -12.51%, which was highest in RY (12.51 ± 0.11%) and lowest in Yxg (3.29 ± 0.07%) and differed significantly (p < 0.05) as presented in Table 4. The decrease in carbohydrate content may be due to the fermenting activities of microorganisms using them as carbon source through which it derived energy for all cellular activities [26,27]. For solidnot-fat, the lowest value was recorded in Yxg (7.75 ± 0.02%) and was significantly different (p < 0.05) from YEPS La (8.19 ± 0.03%), YEPS Ls (8.24 ± 0.01%) and YEPS La + YEPS Ls (8.21 ± 0.02%) and the highest in RY (15.87 ± 0.01%).…”

Section: Proximate Composition Of Yoghurtsmentioning

confidence: 99%

Comparative Study of Commercial Starter and Gum-producing Lactic Acid Bacteria Isolated from Palm-sap on Yoghurt

Governor

Okolie

Ikegwu

et al. 2020

AFSJ

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Yoghurt remains a fermented milk of choice globally but its desirability is limited by quality attributes and syneresis. In this study, the effect of using exopolysaccharide (EPS) producing starter cultures and EPS on the quality attribute of yoghurt produced from cow milk was examined. Two starter cultures of EPS-producing LAB were used singly and in combination in three treatments portions (YEPSLa, Lactobacillus acidophilus yoghurt; YEPSLs, Leuconostoc suionicum; YEPSLa + YEPSLs, Lactobacillus acidophilus and Leuconostoc suionicum); Yxg, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus to produced yoghurt while reference yoghurt (RY) was obtained from the market and refrigerated stored at 4oC. Sensory, proximate composition, textural, rheological properties and whey separation were carried out after 1 and 28 days only, while physicochemical and microbiological were analyzed after 1, 7, 14 and 28 days. No significant difference (p ˂0.05) between RY (8.60 ± 0.60), (7.21±0.10) and YEPSLa + YEPSLs (8.54 ± 0.71), (7.25 ± 0.21) in overall acceptability for day 1 and 28. Moisture (82.45 ± 0.12 - 81.31 ± 0.06%), fat (3.46 ± 0.01 - 3.42 ± 0.03%) and carbohydrate (13.05 ± 0.11 to 12.51 ± 0.10%) contents decreased while total solids (17.57 ± 0.12 - 17.97 ± 0.12%), ash (0.56 ± 0.02 - 0.57 ± 0.02%) and protein (3.74 ± 0.01 - 4.30%) contents increased respectively across the yoghurts. The result showed that the highest cohesiveness and syneresis was observed in YEPSLa + YEPSLs (27.52 ± 0.63) and commercial yoghurt (29.10 ± 0.31), the lowest in Yxg (16.71 ± 0.21) and YEPSLa + YEPSLs (21.50 ± 0.51). The highest viscosity was observed in YEPSLa + YEPSLs across the rotation speeds. The pH and titratable acid ranged (4.28 – 4.50; 0.90 – 1.41) while the total bacteria colony count (5.5×108 – 11.0×108cfu/ml) during 28 days storage period. Overall, EPS produced by EPS-producing LAB both In-vitro and In-vivo improve texture, mouthfeel, viscosity and reduce syneresis in yoghurt. Combine cultures of Lactobacillus acidophilus and Leuconostoc suionicum and their EPSs competed favourably with conventional starter, and other stabilizing agents in cow milk yoghurt.

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Quality Evaluation and Acceptability of Soy-yoghurt with Different Colours and Fruit Flavours

Cited by 45 publications

References 12 publications

Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus

Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus

Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (a Nigerian fried soy-cheese)

Comparative Study of Commercial Starter and Gum-producing Lactic Acid Bacteria Isolated from Palm-sap on Yoghurt

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