Abstract
Fermented soymilk reduces its overall acceptability due to its unpleasant flavor, but synergistic fermentation of soymilk with prebiotics and probiotics may be an effective way to improve its flavor. In this study, soymilk was fermented by adding 3% complex prebiotics (fructose oligosaccharides (FOS): inulin: galactose oligosaccharides (GOS) = 2: 2: 1) in synergy with Lactobacillus gasseri JM1. The study found that by increasing the viscosity of soymilk (2528.80 ± 132.07 cP), which in turn increased its water holding capacity (52.07 ± 2.02%). Based on GC-MS, metabolomics, and multivariate statistical PCA analysis, 2,3-butanedione, 2,3-pentanedione, 2-butanone, and acetoin were found to be significant modifiers of soymilk flavor compared to the control group (P < 0.05). No odors such as 1-octen-3-ol, hexanal, etc. were detected. In addition, relatively high levels of isoflavonoids such as genistein and daidzein have also been found. This study provides ideas and baseline data for research related to soymilk product innovation, flavor extension, and quality improvement.
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