Abstract
Fermented probiotic products deserve special attention because they have probiotic activity and unique nutritional, sensory, and therapeutic properties, which is why they are classified as functional products. Since both probiotics and soy beverages are beneficial to human health, this study aimed to evaluate the chemical and functional characteristics of fermented beverages based on cow’s milk and soy beverage in addition to probiotic cultures. The content of macro and microelements in the produced beverages, polyphenolic components as well as the content of isoflavones were monitored. Having in mind the importance of minerals in the diet, it can be said that all variants of fermented beverages are a very rich source of calcium, potassium, and sodium. Based on the results of physical and chemical changes in the quality of fermented dairy beverages made from a mixture of cow's and soy beverage, concerning the characteristics of the products obtained by using only cow's milk, can be explained by the justification of the use of soy beverage in the production of fermented dairy products, with the aim of obtaining new functional fermented dairy product with a high content of bioactive components, mineral elements, significant nutritional and organoleptic properties.
Highlights
Functional food is the most promising field of nutritional science
Soy milk is a good substrate for the growth of lactic acid bacteria, and especially bifidobacteria
The fermentation of soy milk is considered a good substrate for the development and production of functional foods
Summary
Functional food is the most promising field of nutritional science. This food is interesting from the consumer point of view with the prospect of maintaining health and preventing diseases using natural food as part of a regular diet. Soy milk is a good substrate for the growth of lactic acid bacteria, and especially bifidobacteria. The fermentation of soy milk is considered a good substrate for the development and production of functional foods. It is the fermentation of soy milk by probiotic bacteria that reduces the level of oligosaccharides and raises the level of free isoflavones (Wei et al, 2007). Lactobacillus acidophilus and Lactobacillus casei are considered to be the most important probiotic organisms and are believed to exert positive effects on human health (Parra et al, 2013)
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