Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt. Issue 7 (31st May 2022)

• Record Type: Journal Article
• Authors: Xu, Xinyue; Cui, Huaitian; Yuan, Zhiheng; Xu, Jiaxin; Li, Jun; Liu, Jun; Liu, He; Zhu, Danshi
• Is Part Of: Journal of food science. Volume 87:Issue 7(2022)
• Page Start: 2820
• Page End: 2830
• Publication Date: 2022-05-31
• Subjects: moisture distribution -- probiotics -- rheology -- soy materials‐based yogurt -- structural features; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.16204
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: The effects of different probiotics on the texture, rheological properties, microstructure, and water distribution of yogurt fermented with soy powder, soy isolate protein powder, soy umbilical powder, and soy whey as the main raw materials were studied. The soy materials‐based yogurt fermented by Danisco mixed probiotic reached the end of fermentation after 4 h, which significantly shortened the fermentation time compared with other probiotic combinations. The fermentation with Danisco mixed probiotic and Kefir mixed probiotic respectively resulted in good texture and a denser and more homogeneous microstructure, which was consistent with the sensory evaluation results. Both fermentations had a high water holding capacity of 90.92% and 78.30%, respectively, in agreement with the results of moisture distribution tests. However, the elastic and viscous behaviors were weaker at certain shear frequency. This study achieved a high value‐added utilization of soy whey and the development of a new soy materials‐based yogurt that met the consumption needs of people with lactose intolerance and high cholesterol. Practical Application: In this study, high value‐added utilization of soy whey was realized, which solved the problems of resource waste and environmental pollution. Meanwhile, the research and development of soy materials‐based yogurt provided another nutritional and healthy consumption demand for lactose intolerant people.