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, Page 479-497 PDF (1.18 MB) | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/mjard.2024.382015 | ||||
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| 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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