Abstract
Plant-based milk alternatives represent a growing sector of the functional food industry due to consumer demand for more nutritious and sustainable options. Soymilk is abundant in fibre, phytosterols, and isoflavones. In contrast, cow milk has a high cholesterol and caloric content, superior organoleptic characteristics, and a well-established probiotic delivery matrix. Supplementing cow milk with soymilk to produce probiotic yogurt may enhance the nutritional value, sensory profile, and probiotic delivery capacity of the final product. In order to investigate the probiotic potential and sensory appeal of this blend, four yogurt mixtures were prepared by incorporating 0% (T1), 25% (T2), 50% (T3), or 75% (T4) soymilk in cow milk. The viability of Lactobacillus rhamnosus GR-1 and pH were evaluated during fermentation (6 h) and refrigerated storage (30 days). Additionally, consumer acceptability was determined through a sensory evaluation. L. rhamnosus GR-1 reached viable counts of 108 colony forming units (CFU)/mL in all treatments. Sensory panellists provided higher hedonic scores to T1 for appearance and texture compared to T2–T4, but flavour and overall acceptability ratings amongst T1–T4 were comparable. These results serve as an indication for the successful fortification of cow and soymilk yogurt mixtures with L. rhamnosus GR-1.
Highlights
The consumption of soy-based foods, such as soymilk, tofu, and tempeh, has soared immensely due to heightened awareness of their composition of micronutrients (i.e., B complex vitamins, vitamin K, magnesium, phosphorus), unsaturated fatty acids, dietary fibre, protein, phytosterols, and isoflavones [1,2,3]
Soybeans have been investigated extensively for their role in mitigating symptoms associated with menopause, hyperlipidaemia, and the risk for various chronic diseases, such as breast cancer and cardiovascular disease (CVD), upon observation of a lower prevalence of these conditions amongst certain cultures wherein soy represents a substantial component of the diet [1,2]
A minimum of 106 colony forming units (CFU)/mL viable bacterial colonies should be present in a food product at the time of consumption for it to confer therapeutic benefits upon the host [16]
Summary
The consumption of soy-based foods, such as soymilk, tofu, and tempeh, has soared immensely due to heightened awareness of their composition of micronutrients (i.e., B complex vitamins, vitamin K, magnesium, phosphorus), unsaturated fatty acids, dietary fibre, protein, phytosterols, and isoflavones [1,2,3]. The adoption of plant-based diets in recent years, such as vegetarianism and veganism, for various health, ethical, religious and/or cultural considerations played a pivotal role in promoting the increased consumption of soy [1,2,3]. Soybeans have been investigated extensively for their role in mitigating symptoms associated with menopause, hyperlipidaemia, and the risk for various chronic diseases, such as breast cancer and cardiovascular disease (CVD), upon observation of a lower prevalence of these conditions amongst certain cultures wherein soy represents a substantial component of the diet [1,2]. The saponin, fibre, and lecithin components of soy are proposed to exert a hypocholesterolemic effect, which helps minimise CVD-related mortality risk [1,2].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
