Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients
| Autor: | Young-Hee Pyo, Sun-Mi Song |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
Time Factors
Chemical Phenomena Sensation Cold storage Titratable acid Health Promotion chemistry.chemical_compound Food Preservation Lactobacillus Soy yogurt Food science gamma-Aminobutyric Acid biology Chemistry Food preservation Soy Foods food and beverages General Chemistry Yogurt biology.organism_classification Isoflavones Monascus Lactic acid Cold Temperature Fermentation Hydroxymethylglutaryl-CoA Reductase Inhibitors General Agricultural and Biological Sciences Lactobacillus plantarum |
| Zdroj: | Journal of Agricultural and Food Chemistry. 57:170-175 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | Medicinal soy yogurt (sogurt) containing high levels of gamma-aminobutyric acid (GABA), free amino acids (FAAs), statins, and isoflavone aglycones was developed using lactic acid bacteria (1:1 mixture of Lactobacillus delbrueckii subsp. latis KFRI 01181 and Lactobacillus plantarum KFRI 00144) and Monascus-fermented soybean extract (MFSE, 1.5%, w/v). Changes in the content of some functional components (GABA, FAAs, statins, isoflavones) and physical (pH, titratable acidity, water-holding capacity), biological (viable cell counts), and sensory characteristics of sogurts during fermentation and cold storage were examined. The medicinal sogurt contained significantly (p < 0.05) high levels of FAAs (2011.2 +/- 8.1 mg/100 g of dry weight of sogurt), GABA (45.5 +/- 1.9 mg), statins (100.1 +/- 7.5 microg), and isoflavone aglycones (56.4 +/- 4.6 mg) compared with the control sogurt (1167.1 +/- 8.1 mg, 32.1 +/- 2.5 mg, not detected, and 19.2 +/- 1.9 mg, respectively) after fermentation for 24 h at 35 degrees C. During cold storage for 30 days at 4 degrees C, medicinal sogurt displayed higher water-holding capacity and titratable acidity and total bacterial cells and lower pH than the control sogurt (p < 0.05). Overall sensory acceptability of medicinal sogurt supplemented with MFSE was higher than that of the control sogurt prepared without MFSE. The results indicate that the addition of the appropriate MFSE concentrations (1.5%, w/v) improved the physicochemical properties as well as sensory characteristics of soy yogurt, resulting in enhanced health-benefit ingredients and consumers' preferences. |
| Databáze: | OpenAIRE |
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