Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design. (22nd July 2013)

• Record Type: Journal Article
• Authors: Baú, Tahis Regina; Garcia, Sandra; Ida, Elza Iouko
• Is Part Of: International journal of food sciences and nutrition. Volume 64:Number 8(2013)
• Page Start: 929
• Page End: 935
• Publication Date: 2013-07-22
• Subjects: Functional food -- probiotic product -- response surface methodology; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2013.816935
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: The objective of this work was to optimize a fermented soy product formulation with kefir and soy, oat and wheat fibers and to evaluate the fiber and product characteristics. A simplex-centroid mixture design was used for the optimization. Soymilk, soy, oat and wheat fiber mixtures, sucrose and anti-foaming agent were used for the formulation, followed by thermal treatment, cooling and the addition of flavoring. Fermentation was performed at 25 °C with a kefir culture until a pH of 4.5 was obtained. The products were cooled, homogenized and stored for analysis. From the mathematical models and variables response surface and desirability an optimal fermented product was formulated containing 3% (w/w) soy fiber. Compared with the other formulations, soy fermented product with 3% soy fiber had the best acidity, viscosity, syneresis, firmness and Lactococcus lactis count.