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Soybased Functional Foods with Reference to Probiotics and Isoflavones

Rekha, C. R. (2010) Soybased Functional Foods with Reference to Probiotics and Isoflavones. PhD thesis, University of Mysore.

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Abstract

Multifold benefits of soybean as healthy functional food for human reveals that, it contains more protein than beef, more calcium than milk, more lecithin than egg with more vitamins, minerals and many biologically active components. Soybean is cheap, conventional, convenient and richest source of protein for the fast expanding population. Efforts have been made to bring out different delicious novel foods from soybean to promote its wide consumption and acceptance. Among the non fermented soyfood, tofu is popular for its protein content. It is usually coagulated with synthetic coagulants. It gets contaminated easily. Little information is available on the microbial quality of tofu. Likewise effect of various natural coagulants of plant origin on the amount of isoflavones and antioxidant activity of tofu is still unknown. Soymilk fermented with lactic cultures and the bioconversion of isoflavones is extensively studied. However, there are only few studies with combination of yeast, stability of these cultures in fermented soymilk and survival of food borne pathogens like Staphlococcus aureus and Listeria monocytogenes in soymilk. This thesis describes studies on soybean for use as food, microbiological quality of tofu and influence of coagulants of plant origin on the isoflavone content of tofu. It also explains the fermentation of soymilk with probiotic lactic acid bacteria with combination of probiotic yeast Saccharomyces boulardii. It elucidates the partial characterization of the antimicrobial compound and utilization of by-products of tofu preparation in Indian traditional foods, specifically taking into account its functional and nutritional values.

Item Type: Thesis (PhD)
Uncontrolled Keywords: soybean, food, Indian traditional foods, functional foods, probiotics
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 May 2012 06:55
Last Modified: 15 May 2012 06:55
URI: http://ir.cftri.com/id/eprint/10756

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