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Effects of type of probiotic culture and cow’s milk to soy milk proportion on qualitative aspects of soy-based probiotic fermented drink
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Z Shahabbaspour   , R Mohammadi * , M Soleimani , AM Mortazavian |
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Abstract: (8956 Views) |
| Background and Objectives: Nowadays, production of vegetable probiotic products, such as probiotic fermented soymilk has considered as a functional food. The aim of this study was to investigate the effect of type of probiotic culture and cow’s milk to soymilk proportion on biochemical and microbiological aspects of soy based probiotic fermented drink.
Materials and Methods: In this study, the different proportions of cow's milk to soymilk (complete amount of cow's milk, 3:1, 1:1, 1:3, complete amount of soymilk) were prepared using reconstituted skim milk powder and soymilk, and two type of probiotic culture (Lactobacillus acidophilus La-5 and Lactobacillus casei L-01) were inoculated. The biochemical (pH, titratable acidity, redox potential, amounts of lactic acid and acetic acid) and microbiological (viability of probiotics) and sensory characteristics of produced samples were investigated.
Results: The amounts of lactic and acetic acids decreased by increase of proportion of soymilk. The treatment of T8 (equal proportion of cow's milk: soymilk, L. casei co-cultured with yogurt starter cultures) showed the highest viability)8.69 log cfu/ml.(The highest sensory characteristics were related to the treatments which had the highest proportion of cow's milk and then the treatment of T8 was set in fourth grade in total acceptability.
Conclusion: Probiotic cultures had good growth in equal proportion of cow's milk to soymilk, therefore, soy-based probiotic drink was introduced as a functional product containing probiotics and bioactive compounds.
Keywords: Lactobacillus casei, Lactobacillus acidophilus, Soy-based probiotic drink |
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| Keywords: Lactobacillus casei, Lactobacillus acidophilus, Soy-based probiotic drink |
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Full-Text [PDF 322 kb]
(2244 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/03/6 | Accepted: 2013/11/19 | Published: 2013/11/19
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