Development of a Soy-Based Synbiotic Beverage

Nowadays consumers seek foods that not only provide basic nutrition but also contain compounds that contribute to health. Thus, different products have been designed to meet this demand, especially those with probiotic and prebiotic characteristics. This study aimed to evaluate different formulations of a soy-based synbiotic beverage. The composition and process conditions were defined using a Placket & Burman factorial design in which the independent variables were process temperature, concentrations of the soy hydrosoluble extract and fructooligosaccharides (FOS) and the initial concentration of the probiotics Bifidobaterium longum, Lactobacillus acidophilus, Lactobacillus paracasei subsp. Paracasei, Lactobacillus rhamnosus. Changes to the product by addition of sucrose, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus were also studied. Response parameters were: pH, cell concentration (plate counting), and quantification of fructooligosaccharides, acetic acid and lactic acid. The specific growth rate (μx) and change in cell count (Δx) were determined in each formulation. The soybean hydrosoluble extract was considered a good substrate for beverage production;FOS had a greater effect at lower concentrations. At the end of all fermentation tests the total probiotic count was greater than 7 log CFU/mL, meeting the legal requirements of a functional food. Lower temperatures were better for the growth of probiotics. The addition of sucrose resulted in a lower consumption of FOS by the fermenting microorganisms, while the presence of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus represented little change concerning the evaluated characteristics. Therefore, according to the results of this study, the production of a soy-based symbiotic fermented beverage can be performed using soybean hydrosoluble extract at 10% (w/v), fructooligosaccharides at about 3% (w/v), sucrose at 12% (w/v), and the process temperature should be maintained at 35℃. Initial probiotic concentrations need not exceed 5 × 106 CFU/ml.

Effect of Adjunct Culture <i>Lactobacillus helveticus</i>(B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese

At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.

Nutritional,rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream

This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk cream.Cow milk cream butter(CMCB)showed lower moisture content and higher fat content,smaller fat globules,and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids,resulting in improved potential health indices.In addition,CMCB showed yellow color,little salt,and butter taste as the main sensory characteristics,resulting in grateful and good digestibility perceptions.Sheep milk cream addition improved the rheological properties of the products(lower viscosity,consistency index,and rigidity(J0),and higher fluidity and viscoelastic behavior(J1)),mainly due to the increased concentrations of short-chain and medium-chain saturated fatty acids and polyunsaturated fatty acids.However,sheep milk cream butter(SMCB)was characterized by a greasy and striking aroma,with a lower perception of good digestibility and good appearance,and a higher bitter taste.The association of cow and sheep milk cream could be an exciting option to obtain products with improved fatty acid profiles,health indices,and yet maintain desired rheological and sensory properties.The formulation with 60%sheep milk cream and 40%cow milk cream would be the suggested combination.