Processing of soy beverages obtained from the grain, flour and powder extract and fermented by probiotics

CARNEIRO, Muriel da Silva; RAMOS, Gustavo Luis de Paiva Anciens; SILVA, Marcia Cristina; WALTER, Eduardo Henrique Miranda

doi:10.1590/fst.79322

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.79322 copy

Processing of soy beverages obtained from the grain, flour and powder extract and fermented by probiotics

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Soy-based fermented probiotic drinks are an option in the beverage market. For the food industry to meet the challenge of the demand for new products, the technological simplification of the production process is one factor that facilitates market insertion. The objective of this work was to evaluate the suitability of a process for fermentation, by probiotic bacteria, of liquid soy bases obtained from the grain, flour and powder extract, to have the technology for the industrial production of the beverage from different raw materials. The liquid bases were submitted to the same basic formulation process with sucrose, tricalcium phosphate and potassium sorbate dispersed in water. The probiotic bacteria tested, Lactobacillus acidophilus and Bifidobacterium animalis, showed fermentative potential in the three liquid bases studied and the final drinks complied with Brazilian legislation, which establishes a minimum concentration of 8 log CFU per serving during at least 45 days of refrigerated storage at 8 °C. Thus, the suitability of the process for the raw materials was proven. Among the drinks prepared, as well as in relation to the microorganism applied, few variations were observed related to the proximate composition, counting of spoilages and monitoring of the acidity from the process of fermentation.

Keywords:
soy beverage; soybean extract powder; soy flour; fermentation

Microorganism	Beverage	Week 1	Week 4	Week 6
Lactobacillus acidophilus	ESL	6.27^a	6.75^a	6.28^a
	ESP	7.99^c	7.60^b	6.00^a
	FS	7.00^b	6.94^a	6.40^b
Bifidobacterium animalis	ESL	7.89^c	7.94^b	6.00^a
	ESP	8.26^c	8.32^c	6.92^c
	FS	6.49^a	6.66^a	6.47^b

Microorganism	Beverage	Before fermentation		Week 1		Week 4		Week 6
Microorganism	Beverage	pH	Acidity (g/100 g)	pH	Acidity (g/100 g)	pH	Acidity (g/100 g)	pH	Acidity (g/100 g)
Lactobacillus acidophilus	FS	6.92^a	0.03^a	4.80^a	0.27^a	4.76^a	0.31^a	4.75^a	0.31^a
	ESP	6.98^a	0.06^a	4.67^a	0.43^b	4.51^a	0.50^b	4.57^a	0.49^b
	ESL	7.01^a	0.06^a	4.69^a	0.40^b	4.57^a	0.45^b	4.53^a	0.45^b
Bifidobacterium animalis	FS	6.93^a	0.06^a	5.03^a	0.27^a	5.10^b	0.27^a	5.07^b	0.26^a
	ESP	6.97^a	0.06^a	4.96^a	0.42^b	5.00^b	0.42^b	4.99^b	0.41^b
	ESL	7.01^a	0.05^a	5.03^a	0.35^b	5.05^b	0.41^b	5.07^b	0.42^b

Microrganism	Beverage	Moisture	Ash	Protein	Carbohydrate	Lipid
Microrganism	Beverage	Week 1
Lactobacillus acidophilus	FS	86.68^a	0.71^a	2.75^a	8.13^a	1.73^b
	ESP	87.37^a	0.81^a	2.63^a	8.63^a	0.56^a
	ESL	87.06^a	0.67^a	2.50^a	9.27^a	0.50^a
Bifidobacterium animalis	FS	86.68^a	0.72^a	2.94^a	8.03^a	1.74
	ESP	86.98^a	0.82^a	2.85^a	8.56^a	0.45^a
	ESL	86.60^a	0.75^a	2.78^a	9.40^a	0.48^a
		Week 6
Lactobacillus acidophilus	FS	86.54^a	0.59^a	2.97^a	7.46^a	1.86^b
	ESP	86.74^a	0.77^a	3.06^a	8.09^a	1.34^a
	ESL	86.32^a	0.65^a	2.75^a	8.92^a	1.36^a
Bifidobacterium animalis	FS	86.66^a	0.61^a	2.76^a	8.17^a	1.79^b
	ESP	86.59^a	0.76^a	2.91^a	8.46^a	1.29^a
	ESL	86.90^a	0.76^a	2.85^a	8.22^a	1.69^b

Microrganism	Beverage	Initial pH	Final pH	Variation	Fermentation time
Lactobacillus acidophilus	FS	6.77	4.84	1.93	4 h 18 min
Lactobacillus acidophilus	ESL	8.40	4.64	3.76	4 h 13 min
Bifidobacterium animalis	FS	6.73	5.02	1.71	5 h 7 min
	ESP	6.68	4.96	1.72	3 h 56 min
	ESL	6.73	5.04	1.69	5 h 12 min

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[1] *Corresponding author: gustavoanciens@id.uff.br