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| Battistini,Carolina; Gullón,Beatriz; Ichimura,Erica Sayuri; Gomes,Ana Maria Pereira; Ribeiro,Eliana Paula; Kunigk,Leo; Moreira,José Ubirajara Vieira; Jurkiewicz,Cynthia. |
| Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prebiotic; Probiotic; Soymilk; Oligosaccharides; Vegetable soybean. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000200303 |
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| Grizotto,Regina Kitagawa; Rufi,Cristiane Rodrigues Gomes; Yamada,Eunice Akemi; Vicente,Eduardo. |
| The objective of this research was to test the addition of soymilk residue, also known as okara, to a molded sweet biscuit (MSB). The okara was provided by two soymilk producing companies whose production systems are based on hot disintegration of decorticated (company B) or non-decorticated (company A) soybeans and separation of the soymilk. Okaras A and B were dehydrated in a flash dryer and then ground to a flour (< 200 mesh). The okara flours showed high protein (35 g.100 g-1 dwb), lipid (17 g.100 g-1 dwb), and fiber (17 to 21 g.100 g-1 dwb) contents. The water holding capacity, protein solubility, emulsifying capacity, emulsion stability and isoflavone contents found in flour A were significantly higher (p < 0.05) than in flour B. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soymilk; Residue; Functional technological properties; Isoflavones. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500041 |
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| Felberg,Ilana; Antoniassi,Rosemar; Deliza,Rosires; Freitas,Sidinea Cordeiro de; Modesta,Regina Celia Della. |
| Despite its high nutritional value, soymilk consumption in Western countries is limited mainly due to undesirable flavors developed during the traditional elaboration process. Brazil nut (Bertholletia excelsa) has pleasant flavor and recognized nutritional value. Thus, the aim of this work was to elaborate a soy and Brazil nut beverage exploring the use of two national products of high nutritional quality. The process for manufacturing a soy and Brazil nut beverage consisted of elaboration, formulation, and homogenization of soymilk and Brazil nut milk. The addition of five levels (10, 20, 30, 40, and 50%) of Brazil nut milk to soy beverages was investigated. Although no significant differences in consumer average preference (p > 0.05) were observed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soymilk; Brazil nut; Beverages; Processing; Evaluation. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300024 |
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