Soybean Yogurt Research Articles

The negative electrostatic potential of the coordination between calcium and carboxyl/oxygen group in calcium-peptide complexes contributes to calcium utilization

The coordination electrostatic potential has significantly influenced the binding energy of calcium-peptide coordination complexes. However, its impact on calcium bioavailability is unclear. A calcium-binding peptide (CBP) DEDEQIPSHPPR, purified from soybean yogurt was selected. The study selected tetrapeptide residues of acidic amino acids that play an important role in CBP and designed sixteen tetrapeptides rich in carboxyl oxygen atoms to investigate the influence of electrostatic potential on calcium-peptide binding. The results indicated that DEDE exhibited the strongest binding energy (−375.27 kcal/mol) and binding capacity (464.11 ± 2.14 mg/g) with calcium ions compared to other peptides. Moreover, DEDE also increased intracellular calcium concentration the most, being 2.04 times higher than CaCl2. Calcium ions coordinated with carboxyl oxygen atoms possessing negative electrostatic potential, which correlated positively with the bioavailability of calcium ions. This electrostatic potential analysis provides a theoretical basis for developing and screening bioactive peptides with high calcium bioavailability.

Enhancing Yogurt Functionality through Enrichment with Cow and Soy Milk: Production and Quality Evaluation

Yoghurt is a fermented dairy product produced from cow’s milk. Soybeans are abundant, reasonably priced, and high in protein, so there has been some work done to use them to make more pleasant and acceptable food products. Although many people eat cow's milk yoghurt, others who are lactose intolerant or follow a plant-based diet could find it incompatible. However, in comparison to regular yoghurt, soy milk yoghurt does not always live up to customer expectations regarding flavor and texture, even though it is nutritionally sound. The difficult part of making yoghurt is creating a recipe that combines the health advantages of soy milk with the desired sensory attributes of cow milk yoghurt. In the current investigation, soy milk was added to the milk of cows. The final soybean yoghurt was assessed about post-acidification modifications. The primary aim of this research is to improve the nutritional value and functioning of yoghurt by the addition of a blend of soy and cow's milk. In keeping in mind yogurt is made out of cow milk and soy milk. Cow milk is rich in protein, calcium, vitamin D, and Potassium. Soy milk is rich in vitamins A, B, and proteins. The yogurt made out of this may have various health benefits. The study blended cow and soy milk in various proportions to create different yogurt formulations. The treatments were as follows: T1: Soy milk (200 ml) without cow milk, T2: Cow milk (200 ml) without soy milk, T3: [Cow milk (100 ml) + Soy milk (100 ml)], T4: [Cow milk (120 ml) + Soy milk (80 ml)], T5: [Cow milk (80 ml) + Soy milk (120 ml)], T6: [Cow milk (160 ml) + Soy milk (40 ml)], and T7: [Cow milk (40 ml) + Soy milk (160 ml)]. These formulations were tested to achieve a high-quality blended yogurt that is both nutritious and flavorful. Combining soy and cow's milk to enhance yoghurt is a viable way to satisfy the nutritional requirements of a wider range of customers, including those who have lactose intolerances or who choose plant-based diets. According to the study's findings, soy milk-enriched yoghurt is a competitive and enticing product on the market since it maintains the good aspects of regular yoghurt while also offering increased nutritional value. Optimising the ratio of cow to soy milk and gauging long-term customer acceptability are two potential areas for future study.

Genomic and metabolomic analysis of Latilactobacillus sakei DCF0720 for black soybean yogurt fermentation

Lactic acid bacteria are commonly used in plant-based fermentation to reduce off-flavor and improve sensory characteristics. However, there have been few studies on Latilactobacillus sakei for plant-based yogurt fermentation and, particularly, its metabolic features at the genomic level remain unclear. This study aims to analyze the fermentation characteristics of the L. sakei DCF0720 strain and compare genetics and metabolic relations. For this, DCF0720 was used to ferment the black soybean milk and conduct the physicochemical analysis and sensory test. The genomic and metabolic analyses were performed by complete genome sequencing and 500 MHz 1H NMR, respectively. As a result, DCF0720 exhibited enhanced fermentation performance and sensory evaluations at 37 °C compared to 30 °C, which is generally recognized as the optimal growth temperature for most L. sakei strains. It also produced flavor enhancing volatile compounds such as acetoin and hydroxyacetone, possessing all three key genes for acetoin biosynthesis. DCF0720 lacks 2,3-butanediol dehydrogenase, which leads to the inhibition of acetoin production. DCF0720 possesses a complete pathway to utilize primary black soybean carbon sources such as sucrose, raffinose, and stachyose. DCF0720 also possesses genes for the GH28 family, including the key enzymes in the hydrolysis of pectin substances, which means eliminating the main soybean nonstarch polysaccharides. This study demonstrates that DCF0720 is a suitable starter for plant-based yogurt fermentation, providing a better understanding of fermentation conditions with genetic and metabolic features for black soybean yogurt. Various carbon source utilization abilities with depth metabolic pathway analysis provide that DCF0720 can be employed to develop enhanced starter cultures for black soybean yogurt and diverse plant-based yogurts.

Optimized Conditions for the Production of Yogurt from Soya Bean (Glycine max) and Cinnamon (Cinnamomum verum)

This study aimed at producing functional soy bean yoghurt by optimizing the production conditions using response surface methodology. The quantity of ferment (LYOFAST Y439A) (50–100 g) and quantity of cinnamon (10-40 g) were optimized using central composite design. Responses (global acceptability and scavenging activity) obtained from experimental runs were fitted into second order polynomial regression model. Also, the multiple optimization technic was used to obtain the compromised optimum condition. The optimized yoghurt was evaluated for its pH and proximate composition using standard methods. The optimum conditions for the production of this yoghurt was as thus: 69.64 g for quantity of ferment and 10 g for quantity of cinnamon, 100 g soya beans, 100 g of sugar and 1 L of water soybeans. Soy bean yoghurt made from optimized conditions had a global acceptability of 6.8, scavenging activity of 34 %. Also, protein, fat, carbohydrate, calcium, sodium magnesium and energy value was respectively 17.1%, 2.91%, 17.93%, 144 mg/100 g, 159.91 mg/100g, 159.91 mg/100g, 63.18 mg/100g and 166.31 kcal/100g. Thus, acceptable yoghurt with functional properties can be obtained from soya beans and cinnamon.

A comparative study on the nutritional composition, protein structure and effects on gut microbiota of 5 fermented soybean products (FSPs)

In this study, we conducted an analysis of the differences in nutrient composition and protein structure among various fermented soybean products and their impacts on the gut microbiota of rats. Conventional physicochemical analysis was employed to analyze the fundamental physicochemical composition of the samples. Additionally, we utilized high-performance liquid chromatography and ELISA techniques to quantify the presence of antinutritional compounds. Fourier infrared spectroscopy was applied to delineate the protein structure, while 16 s rRNA gene sequencing was conducted to evaluate alterations in gut microbiota abundance. Subsequently, KEGG was utilized for metabolic pathway analysis. Our findings revealed that fermented soybean products improved the nutritional profile of soybeans. Notably, Douchi exhibited the highest protein content at 52.18 g/100 g, denoting a 26.58 % increase, whereas natto showed a 24.98 % increase. Douchi and natto demonstrated the most substantial relative amino acid content, comprising 50.86 % and 49.04 % of the total samples, respectively. Moreover, the levels of antinutritional factors markedly decreased post-fermentation. Specifically, the α-helix content in doujiang decreased by 13.87 %, while the random coil content in soybean yogurt surged by 132.39 %. Rats that were fed FSP showcased notable enhancements in gut microbiota and associated metabolic pathways. A strong correlation was observed between nutrient composition, protein structure, and gut microbiota abundance. This study furnishes empirical evidence supporting the heightened nutritional attributes of FSPs.

Olive oil and coconut oil improved the quality and digestibility of set soybean yoghurt

Abstract The results of GC-MS analysis showed that the set soybean yoghurt without oil contained only two esters and one alcohol: delta-dodecalactone, 5-decanolide, and R-(−)-2-butanol. The set soybean yoghurt with olive oil was characterized by five volatile flavors: hexanoic acid, 2-nonanol, phenylacetaldehyde, 3-heptylacrolein, and acetylpyrazine. The set soybean yoghurt with coconut oil was characterized by nine volatile flavors: 5-hydroxyoctanoic acid lactone, ethyl caprylate, ethyl caprate, ethyl laurate, 2-tridecanone, dihydro-2-methyl-3(2H)-thiophenone, lauric acid, 1-octanol, and 2-decanol. Gas chromatographic analysis showed that free fatty acid species increased in set soybean yoghurt after oil addition, which were positively correlated with volatile flavor substances. By confocal laser microscopy observation, the oil droplets in the three groups of set soybean yoghurt were reduced after digestion. Research has proved that adding an appropriate amount of olive oil or coconut oil to set soybean yoghurt can improve the flavor and does not increase the digestive burden.

Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative.

Analysis of the composition of yogurt alternatives (YAs) during fermentation provides critical information for evaluating its quality and nutritional attributes. We investigated the effects of homotypic (HO) and heterotypic (HE) lactic acid bacteria on the nutritional and mineral bioavailabilities of soybean YA (SYA) during fermentation. The acidic amino acid (Glu, Asp) and organic acid contents in HO-fermented YA were increased from 2.93, 1.71, and 7.43 mg/100 g to 3.23, 1.82, and 73.47 mg/100 g, respectively. Moreover, both HO and HE lactic acid bacteria fermentation enhanced mineral absorptivity. They altered the molecular speciation of minerals from a large molecular type (2,866 Da) to a small molecular type (1,500 Da), which was manifested in a time-dependent manner. Furthermore, YA substantially increased the bone mass in a zebrafish osteoporosis model, further highlighting the potential of lactic acid bacterial fermentation for mineral bioavailability. This study provides a foundation for understanding the effects of fermentation conditions on the composition and bioavailability of minerals in YA and can assist in its production.

Microencapsulation of Bifidobacterium breve to Enhance Microbial Cell Viability in Green Soybean Yogurt

Bifidobacteria, a major bacterial group, have several beneficial impacts on health, such as enhancing the intestinal flora by limiting the colonization of pathogenic microorganisms and stimulating the immune system. As a result, bifidobacteria have been extensively included in various food products. In this study, Bifidobacterium breve TISTR 2130 was microencapsulated using an emulsion technique with sodium alginate and calcium lactate in green soybean milk as wall materials. This study found that microbeads prepared with 2.0% (w/v) sodium alginate and 2.0% (w/v) calcium lactate had the highest microencapsulation efficiency (MEE) of 99.8% ± 0.07%. In addition, the viability of microencapsulated B. breve TISTR 2130 and free cells was evaluated following a simulated gastrointestinal treatment. Microencapsulated B. breve TISTR 2130 showed higher cell viability than free cells under the simulated gastrointestinal conditions. The viability reduction of free cells dropped substantially to zero after 1 h of incubation in simulated gastrointestinal juice (SIJ), while the viable cell count of microencapsulated B. breve TISTR 2130 remained greater than 5 log CFU/mL and the survival rate was greater than 64% at the end of the sequential digestion. During refrigerated storage of green soybean yogurt (GSY) fortified with microencapsulated B. breve, the viability of B. breve TISTR 2130, syneresis, and acidity decreased, while the pH and viscosity increased. Microencapsulated B. breve TISTR 2130 has the potential to be used as a probiotic fortification in GSY since the viability remained above the recommended minimal limit of 6 log CFU/mL for 10 days during refrigerated storage. The present study demonstrated that the optimized microencapsulated B. breve TISTR 2130 sodium alginate matrix could survive the human gastrointestinal tract to provide health benefits and the possibility of incorporation into functional foods.

Biological Effect of some Functional Soybean Yoghurt Products on Osteoporosis in Experimental Rats

Biological Effect of some Functional Soybean Yoghurt Products on Osteoporosis in Experimental Rats

Isolation, Identification, and Biochemical Characterization of Lactic Acid Bacteria from Okara

During the process of making soymilk, soybean pulp (okara) is produced as a solid waste product. However, this waste product is rich in nutrient contents such as essential fatty acids, proteins, carbohydrates, vitamins, and minerals. Hence okara is favorable for the growth of microorganisms such as lactic acid bacteria (LAB). The purpose of this study was to isolate, identify and characterize LAB from fermented okara. Isolation of LAB was carried out on MRS agar media supplemented with CaCO 3. LAB was selectively screened based on their morphological, biochemical, and physiological characterizations. A total of 133 different colonies were selected from fermented okara, of which 20 colonies were confirmed as LAB. The entire LAB isolates were catalase negative, indicating that all the identified isolates did not produce the enzyme catalase. Out of 20 LAB, 14 isolates were whitish and six isolates were found to be creamy in colony appearance. The entire LAB isolates were circular in colony shape and found to be rod in cell shape. Based on the cell shape of LAB; isolates were belongs to the genera Lactobacillus. Out of 20 isolates; SL-3, SL-7, SL-10, SL-14, and SL-19 were hetero-fermentative; and the remaining fifteen (15) isolates were found to be homo fermentative. Further studies on the properties of LAB isolate was conducted through a growth test at different temperature (15 0 C, 37 0 C, and 45 0 C) and in different NaCl concentrations. The result of the present study will contribute to the future applications and utilization of LAB as starter cultures for the production of soybean yoghurt and its use in food preservation. Keywords: Lactic acid bacteria, Soybean, Okara DOI: 10.7176/FSQM/117-03 Publication date: July 31 st 2022

Development of Yogurt from Cow and Soybean Milk Supplemented by Rice Bran Hydrolysate with Antioxidant Activity

The objectives of this study were to develop the cow and soybean milk yogurt product supplemented by rice bran hydrolysate with antioxidant activity using the addition of 0.0-1.0 % w/w rice bran hydrolysate, analyze antioxidant activity, and examine sensory characteristics of the yogurt. The study found that 2, 2’-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power of cow and soybean milk yogurt trend to be increased based on the increase of rice bran hydrolysate concentration, except for ABTS radical scavenging activity of soybean milk yogurt, which was slightly increased and then constant at 0.75 % of rice bran hydrolysate. Addition of rice bran hydrolysate at concentration of 0.25-1.0 % had no effect on overall acceptability of cow milk yogurt but decreased overall acceptability score of soybean yogurt. Optimum concentration of rice bran hydrolysate with high antioxidant activity in cow and soybean milk yogurt was 1.0 and 0.75 %, respectively. This research indicated that rice bran hydrolysate has a potential use as antioxidant agent supplemented in yogurt for development as functional food.

HPLC Method for Simultaneous Determination of Six Isoflavones in Soybean Yoghurt

Objective: To establish an HPLC method for simultaneous determination of six isoflavones (daidzin, glycitin, genistin, daidzein, glycitein, and genistein) in soybean yoghurt, providing a reference for its development of quality standards and functional evaluation. Methods: The six kinds of isoflavones were measured on a C18 column (250 mm×4.6 mm, 5μm) with a gradient solvent system of acetonitrile - trifluoroacetic acid solution as mobile phase at a flow rate of 1mL·mL-1 and the column temperature was kept at 40°C. The detection wavelength was 255nm. Results: Excellent chromatographic separation and good linearity with peak areas were achieved for 6 kinds of soybean isoflavones composition. The experiment was reproducible. Within the studied concentration ranges, the RSD were less than 2.50% and the average recovery were between 94.10% and 99.70%. Conclusion: This HPLC method is simple, feasible, stable and reliable. More importantly, it can detect the content of six soybean isoflavones simultaneously.

Effective of different homogeneous methods on physicochemical, textural and sensory characteristics of soybean (Glycine max L.) yogurt

ABSTRACTThe effect of ultrasonication (US), shear mixing (SM) and high pressure homogenization (HPH) on soybean (Glycine max L.) milk-produced set-type soybean yogurt was evaluated. The US treated with 280 W sample had the lowest water holding capacity value and highest syneresis value. Rheological constants were predicted by means of fitting the rheological model of non-Newton model. The soybean yogurt samples were found as a pseudoplastic fluid nature and the SM treated with 20,000 r/min sample had the highest apparent viscosity value and the US treated with 280 W had the lowest value. The HPH treatment caused a general decrease of hardness and adhesiveness in comparison to other samples. The overall acceptability scores of all the samples were above 6 on a scale of 1–10 indicating acceptability yogurts and the lower score in beany flavor for the yogurt might be partly due to the objectionable beany flavor still present in the samples.

Bacillus subtilis와 Lactobacillus plantarum에 의한 토마토 첨가 두유 요구르트의 항산화 활성

This study was performed to investigate the effect of types of microorganisms on the antioxidant activity of soybean yogurt by a single or mixed culture of Bacillus subtilis and Lactobacillus plantarum isolated from chunggukjang and kimchi. The fermented soybean milk by Bacillus subtilis exhibited the highest values of total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity compared to those of Lactobacillus plantarum or mixed culture of Bacillus subtilis/Lactobacillus plantarum. As the amount of tomato extract was added to the soybean milk, various antioxidant parameters, such as total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity, were linearly increased.

땅콩나물 분말 첨가가 대두요구르트의 품질 및 항산화능에 미치는 영향

To evaluate peanut sprouts as a functional food material, the quality characteristics and antioxidant activities of soybean yoghurt with different percentages (0.5, 1.0, 2.0, and 3.0%) of peanut sprout powder (PSP) contents were investigated. The pH of soybean yogurt with PSP decreased in a time- and dose-dependent manner during fermentation, whereas the titratable acidity increased under the same conditions. The Hunter L value (lightness) decreased while the b value (yellowness) and a value (redness) increased as the PSP concentration in soybean yogurt increased. Prior to fermentation, the sugar content of the soybean yogurt increased as the PSP level increased, but the contents decreased as fermentation progressed. Meanwhile, the viscosity of the soybean yogurt increased during fermentation, and the lactic acid bacteria population was higher than that of the control. The sensory properties, including the flavor, color, taste, and overall acceptability, of the soybean yogurt containing 0.5 and 1% PSP, respectively, were higher than those of other tested yoghurts (with 0, 2.0, and 3.0% PSP contents). The antioxidant activity of the soybean yogurt significantly increased at the PSP concentrations of over 1.0%. These results suggest that the addition of PSP has beneficial effects on the quality and functionality of soybean yogurt, and that the addition of 1.0% PSP is the most suitable for manufacturing soybean yogurt.

Improvement of fermentation process of bifidobacteria soybean yoghurt: A uniform design approach

This study aimed at producing soybean yoghurt containing bifidobacterium by temperature shifted fermentation process, and to increase the viable counts of bifidobacterium in the soybean yoghurt. First, parallel test was used to investigate the amount of carbon source of high fructose corn syrup. Secondly, using the Mathematic 7.01 software program, the relationships between the viable counts of bifidobacterium and fermentation conditions (temperature and duration) were simulated. Finally, the fermentation process was optimized through the uniform design. The optimized process conditions included 5% of soybean powder, 5.32% of high fructose corn syrup, 0.03% of lactic bacteria(Lactobacillus bulgaricus: Streptococcus thermophilus = 1:1), 0.15% of bifidobacteria, 3.5 h of the first phase fermentation process at 42°C, and 1.5 h of the second phase fermentation process at 37.2°C. The viable counts of bifidobacterium in the final product of soybean yoghurt were above 1.1×106/ml. The fermentation process proposed by this study can increase the viable counts of bifidobacterium in the soybean yoghurt. Key words: Uniform design, soybean yoghurt, lactic bacteria, bifidobacteria.

Quality characteristics and antioxidant activity of hickory-black soybean yogurt

Hickory-black soybean milk and reconstituted milk (about 12 g/100 g solid content) were mixed in the proportion of 2:3 by volume to prepare hickory-black soybean yogurt (HBY). Cow milk yogurt (CMY) with no addition of hickory-black soybean milk was used as the control. Compared with CMY, HBY had higher water holding capacity, fat, crude protein and amino acids, but lower susceptibility to syneresis and ash content, and had no significant difference in the total count of lactic acid bacteria (p > 0.05). Sensory evaluation showed that the appearance and flavor scores of HBY had no significant difference from CMY (p > 0.05), but the texture score was significantly higher (p < 0.05). IC50 values of DPPH, OH scavenging ability, Fe2+ chelating ability and inhibition of lipid peroxidation of HBY were lower (p < 0.05) than those of CMY. These results suggested that the antioxidant activity of HBY was significantly higher than that of CMY.