Antioxidant properties and volatile flavor components of flavored fermented soymilk using encapsulated yoghurt starter culture and probiotic bacteria.
(2024). Antioxidant properties and volatile flavor components of flavored fermented soymilk using encapsulated yoghurt starter culture and probiotic bacteria.. EKB Journal Management System, 44(4), 479-497. doi: 10.21608/mjard.2024.382015
. "Antioxidant properties and volatile flavor components of flavored fermented soymilk using encapsulated yoghurt starter culture and probiotic bacteria.". EKB Journal Management System, 44, 4, 2024, 479-497. doi: 10.21608/mjard.2024.382015
(2024). 'Antioxidant properties and volatile flavor components of flavored fermented soymilk using encapsulated yoghurt starter culture and probiotic bacteria.', EKB Journal Management System, 44(4), pp. 479-497. doi: 10.21608/mjard.2024.382015
Antioxidant properties and volatile flavor components of flavored fermented soymilk using encapsulated yoghurt starter culture and probiotic bacteria.. EKB Journal Management System, 2024; 44(4): 479-497. doi: 10.21608/mjard.2024.382015

Antioxidant properties and volatile flavor components of flavored fermented soymilk using encapsulated yoghurt starter culture and probiotic bacteria.

Minia Journal of Agricultural Research and Development
Volume 44, Issue 4, December 2024, Pages 479-497    PDF (1.18 M)
Document Type: Original Articles
DOI: 10.21608/mjard.2024.382015
Abstract
The antioxidant properties, volatile components and viability of encapsulated bacteria were
studied during the storage period for 15 days. Flavored fermented soymilk was prepared from fermented
soymilk using encapsulated yogurt starter culture (YSC) and Bifidobacterium bifidum, 2203 ATCC, and
different mango pulp ratios (0, 10, 20 and 30%). The addition of mango pulp to fermented soymilk using
encapsulated bacteria led to an increase in the antioxidant properties, volatile components, and viability of
bacteria. The highest increase was noticed in S5 (30% mango pulp + YSC and Bifidobacteria) compared
with S1 (0% mango + YSC only) and S2 (0% mango + YSC and Bifidobacteria). Total phenolics content
ranged from 66.41 (in S1) to 100.17 (S5) mg GAE/100g, total flavonoids content ranged from 132.67 to
166.56 mg QE/100g, and antioxidant activity ranged from 69.35 to 76.34%. Acetaldehyde content was
increased from 2.64 (in S1) to 2.71 PPM (in S2) and decreased with mango pulp at fresh (2.27 PPM in
S5) and increased after 15 days of storage period (4.55 PPM in S5). Diacetyl content ranged from 4.33
(S1) to 6.13 PPM (S5). Acetoin content ranged from 8.64 to 9.66 PPM (S5). There was a significant effect
of mango pulp addition on the viability of encapsulated bacteria. Streptococcus thermophilus ranged
from 9.24 to 9.36 (log cfu/ml), Lactobacillus delbrueckii subsp. bulgaricus ranged from 9.35 to 9.45 (log
cfu/ml), and Bifidobacterium bifidum 2203 ATCC ranged from 9.37 to 9.43 (log cfu/ml).
Keywords
Soymilk; mango pulp; encapsulated bacteria; yogurt starter culture and Bifidobacteria
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