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http://hdl.handle.net/1843/40905| Type: | Artigo de Periódico |
| Title: | Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms |
| Authors: | Ana Paula Norberto Anderson de Souza Sant'Ana Regiane Pandolfo Marmentini Priscila Hoffmann Carvalho Fernanda Bovo Campagnollo Humberto Hissashi Takeda Tânia Maria Alberte Ramon da Silva Rocha Adriano Gomes Cruz Verônica Ortiz Alvarenga |
| Abstract: | In this study, the use of soybean extract on production and physicochemical characteristics of kefir was assessed. Also, the growth parameters of yeasts and lactic acid bacteria (LAB) during fermentation were evaluated. Experiments were carried out combining water-soluble soybean extract (S) and milk (M), leading to the evaluation of total or partial replacement of milk (formulations 100%S, 50%S50%M) a control formulation (100%M). During kefir fermentation, physicochemical analysis carried out as well as enumeration of yeasts and LAB. In all formulations, lactic acid concentration increased due to carbohydrates consumption by kefir microorganisms resulting in decrease of soluble solids content and increase of acidity. The final acidity of beverages varied from 0.600 to 0.738 g of lactic acid/100 mL and soluble solids ranged from 6.40 to 5.67 °Brix. Formulations 100%S and 100%M presented LAB counts of 8 log10 CFU/mL. LAB lag time increased in formulation 50%S50%M compared to formulations 100%S and 100%M (2.20 h, 1.03 h and 1.06 h, respectively). LAB and yeasts growth parameters were not affected in beverages prepared with milk and soybean kefir. This is the first study that examined the yeast and LAB growth parameters using water-soluble soybean extract fermented with kefir. |
| Subject: | Tecnologia de alimentos Leite de soja Probiótico |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Rights: | Acesso Aberto |
| metadata.dc.identifier.doi: | 10.1016/j.lwt.2018.03.070 |
| URI: | http://hdl.handle.net/1843/40905 |
| Issue Date: | Jul-2018 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0023643818302949 |
| metadata.dc.relation.ispartof: | LWT - Food Science and Technology |
| Appears in Collections: | Artigo de Periódico |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms.pdf | 1.08 MB | Adobe PDF | View/Open |
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