Probiotic enriched fermented soy-gel as a vegan substitute for dairy yoghurt

摘要

The demand for vegetable protein substitutes for animal protein is growing. Soy milk,the water extract of soaked and ground soybeans is a popular alternative for bovinemilk. Soy milk was tested with several non-animal derived stabilizers to producefermented soy-gels and found agar-agar provides promising organoleptic propertiesin fermented soy-gels. The sensory analysis proved that Bifidobacteria (BB) usedtogether with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricusas starter culture bacteria (SCB) gives better (p < .05) sensory properties.Physicochemical properties were evaluated for gels fermented with SCB and BB.Results indicated, upon storage at 4°C, pH reduced (p < .05) and viscosity increased(p < .05). Both titratable acidity and syneresis were initially decreased and increasedafter the 10th day of storage. After 7 days, the viability of BB in fermented soy-gelwas higher (p < .05) than in a regular bovine milk set-gel, proving the feasibility ofusing as a promising probiotic carrier vegan food.Practical applicationsContemporary increase in demand for non-dairy products (fermented-gels) provedto be capable of substituting to soy milk, not only because of technological feasibilitybut also due to its health benefits and environmental aspects. We proposedfermented soy-gels made by incorporating agar-agar as the stabilizer is superior asa probiotic carrier food, compared to cow milk set-gels. This produces an acceptablefermented soy-gel with optimal organoleptic properties. Fermented soy-gels arelikely to play a crucial role as a vegan food in the future, with huge potentials of developingas a value-added product.