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Title: Stability and functionality of synbiotic soy food during shelf-life
Keywords: Plackett & Burman experimental design
Bifid bacteria
Soy extract fermentation
Issue Date: Aug-2017
Publisher: Elsevier
Citation: MONDRAGÓN-BERNAL, O. L. et al. Stability and functionality of synbiotic soy food during shelf-life. Journal of Functional Foods, [S.l.], v. 35, p. 134-145, Aug. 2017.
Abstract: Synbiotic soy foods fermented by lactic acid bacteria suffer pH decrease, viscosity and syneresis changes during storage. Lactobacillus rhamnosus LR32 (LR) has capacity of producing exopolysaccharides (EPS) when inoculated in complex media. A Plackett & Burman experimental design was carried out to investigate the effects of LR (plus standard probiotic mixture: Lactobacillus spp and Bifidobacterium sp), sucrose, soy extract (SE), calcium lactate (CL), fructooligosaccharides (FOS) and polydextrose on the responses: EPS, syneresis, apparent viscosity, rheological behaviour and viable counts during 30 days of shelf-life. EPS producing showed a heteropolysaccharide with molecular mass >39 KDa. CL showed the greatest significant positive effect on the syneresis, while sucrose and polydextrose showed significant negative effects. Sucrose and SE had a significant positive effect in most stability responses. The best tests for the stability study for the synbiotic and fermented soy food were without CL, added with 12% sucrose and 10% SE.
Appears in Collections:DCA - Artigos publicados em periódicos

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