Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics
In this study, a new functional yoghurt-like product was manufactured using soymilk (sample B), mix of soymilk and cow milk (sample C), and both were compared with yoghurt of cow milk (sample A) as a control. The three yoghurt samples (A, B, and C) were processed using the traditional starter cultur...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/5898537 |
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| author | Enas Almghawesh Samir Slik Hussam Okkou |
| author_facet | Enas Almghawesh Samir Slik Hussam Okkou |
| author_sort | Enas Almghawesh |
| collection | DOAJ |
| description | In this study, a new functional yoghurt-like product was manufactured using soymilk (sample B), mix of soymilk and cow milk (sample C), and both were compared with yoghurt of cow milk (sample A) as a control. The three yoghurt samples (A, B, and C) were processed using the traditional starter culture and Bifidobacterium bifidum: (A) 100% cow milk yoghurt, (B) 100% soymilk yoghurt, and (C) (50%cow milk+50%soy milk) yoghurt. All samples were stored at 4°C for 15 days and analyzed on 1st, 7th, and 15th day of the storage period. The results showed that all samples have kept a vital force of 106 colony/g until the 15th day of cooled storage period, and thus, achieving the feature of probiotic food. Moreover, soymilk yoghurt had the highest content of protein (3.75%) and the highest levels of unsaturated fatty acids, making it nutritious and healthy food. Furthermore, it had an acceptable taste, smell, and a firm texture. This product may be considered as a probiotic vegan and partial alternative to cow milk yoghurt. Additionally, adding probiotic bacteria prolonged the shelf-life and improved the flavor of soymilk. |
| format | Article |
| id | doaj-art-5280e012463f4a3aad60ea0f4d2d3562 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-5280e012463f4a3aad60ea0f4d2d35622025-08-20T03:36:27ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/5898537Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by ProbioticsEnas Almghawesh0Samir Slik1Hussam Okkou2Food Technology DepartmentFood Science DepartmentBiodiversity DepartmentIn this study, a new functional yoghurt-like product was manufactured using soymilk (sample B), mix of soymilk and cow milk (sample C), and both were compared with yoghurt of cow milk (sample A) as a control. The three yoghurt samples (A, B, and C) were processed using the traditional starter culture and Bifidobacterium bifidum: (A) 100% cow milk yoghurt, (B) 100% soymilk yoghurt, and (C) (50%cow milk+50%soy milk) yoghurt. All samples were stored at 4°C for 15 days and analyzed on 1st, 7th, and 15th day of the storage period. The results showed that all samples have kept a vital force of 106 colony/g until the 15th day of cooled storage period, and thus, achieving the feature of probiotic food. Moreover, soymilk yoghurt had the highest content of protein (3.75%) and the highest levels of unsaturated fatty acids, making it nutritious and healthy food. Furthermore, it had an acceptable taste, smell, and a firm texture. This product may be considered as a probiotic vegan and partial alternative to cow milk yoghurt. Additionally, adding probiotic bacteria prolonged the shelf-life and improved the flavor of soymilk.http://dx.doi.org/10.1155/2022/5898537 |
| spellingShingle | Enas Almghawesh Samir Slik Hussam Okkou Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics International Journal of Food Science |
| title | Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics |
| title_full | Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics |
| title_fullStr | Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics |
| title_full_unstemmed | Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics |
| title_short | Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics |
| title_sort | processing of functional yoghurt like product from soymilk supplemented by probiotics |
| url | http://dx.doi.org/10.1155/2022/5898537 |
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