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Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria

Rekha, C. R. and Vijayalakshmi, G. (2008) Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria. Applied Biochemistry and Biotechnology, 151. pp. 452-463.

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Abstract

Soymilk was fermented with five isolates of probiotic lactic acid bacteria and in combination with probiotic yeast Saccharomyces boulardii. Nutritional profile like fat, protein, ash, pH, acidity, polyphenol, and protein hydrolysis were analyzed. Polyphenol content decreased from 265.88 to 119 μg/ml with different cultures. Protein hydrolysis ranged from 2.46 to 2.83 mmol l−1 with different cultures. The antioxidant activity was assessed using different methods like 1, 1-diphenyl-2-picrylhydrazyl free radicalscavenging assay, inhibition of ascorbate autoxidation, and measurement of reducing activity. The activities varied with the starters used but, nevertheless, were significantly higher than those found in unfermented soymilk. Bioconversion of the isoflavone glucosides (daidzin+genistin) into their corresponding bioactive aglycones (daidzein+ genistein) was observed during soymilk fermentation. Total glucosides in soyamilk were 26.35 mg/100 ml. In contrast, aglycones genistein and daidzein were quantitatively lesser accounting 2.91 mg/100 ml (genistein 1.17 mg/100 ml and daidzein 1.19 mg/100 ml). Soymilk fermented with probiotic cultures resulted in the reduction of glycosides ranging from 0.40 mg to 1.36 mg/100 ml and increase in aglycones ranging from 6.32 mg to 13.66 mg/100 ml.

Item Type: Article
Uncontrolled Keywords: Antioxidant activity . Biomolecule . Isoflavones . Polyphenol . Probiotic . S. boulardii
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jun 2011 06:09
Last Modified: 28 Dec 2011 10:23
URI: http://ir.cftri.com/id/eprint/10074

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