Abstract
Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two riboflavin producing probiotic strains of Lactobacillus plantarum i.e., MTCC 25432 (BBC32B) and MTCC 25433 (BBC33), and to compare the technological and functional properties of its developed products. Acidification rate and lactic acid production were enhanced with L. plantarum and its combination in a shorter time to reach pH 4.7. Hardness and cohesiveness were significantly (p < 0.05) higher for fermented soymilk by co-culture of L. plantarum followed by individual strains. Similarly, higher G′ (6.25 × 102 Pa), G” (2.30 × 103 Pa) and G* (8.00 × 102 Pa) values observed for the combination of both L. plantarum strains showed that the gel formed was firmer and had solid character. The riboflavin content of product developed with a combination of test cultures was significantly higher (342.11 µg/L) than individual cultures and control. The final product had a higher probiotic count (more than 9 log cfu/mL), which is also required for functional food containing probiotics.
Highlights
The consumption of probiotic-containing beverages and fermented foods deliver health benefits to host, and has become a growing trend worldwide [1]
Conditions were maintained during incubation and and no unwanted was aseptic observed in soy samples plated on Probiotic no unwanted growth was observed in soy samples plated on strains L. plantarum MTCC 25432 (BBC32B), L. plantarum MTCC 25433 (BBC33) and complantarum and combination of bination of MTCC 25432 (BBC32B) and MTCC 25433 (BBC33) showed significantly higher
Based on the outcomes from the current study, we infer that selected strains of L. plantarum were found to be suitable for the fermentation of soymilk and to produce some essential biofunctional component such as riboflavin during fermentation
Summary
The consumption of probiotic-containing beverages and fermented foods deliver health benefits to host, and has become a growing trend worldwide [1]. Probiotics have established their efficacy in providing beneficial effects in different health-related conditions [2]. Several dairy-based fermented food products have been known to deliver probiotics because of their direct association with lactic fermentation [3]. These foods are having the disadvantage of being not suitable for lactose intolerant persons [4]. Besides acceptable evaluation as a possible probiotic vehicle, soy-based products have more consideration because of their health-improving functional properties such as hypolipidemic, anti-atherogenic, antioxidant, and anti-allergenic [7,8,9]
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