Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of the storage and the product showed good microbiological stability. The functional soy product due to high Lactococcus lactis counts could be considered as a probiotic for the entire storage period

Technological functional properties of soy, oat and wheat fibers and soy products with added fibers and fermented with kefir culture<br>Propriedades funcionais tecnológicas das fibras de soja, aveia e trigo e produtos de soja com adição de fibras e fermentados com cultura de kefir

The objective of this study was to characterize the technological functional properties of soy, oats and wheat fibers and evaluate soy products with added fiber and fermented with kefir. The fibers were characterized with regard to pH, water adsorption capacity, water and oil absorption capacity and swelling volume. Soy products were developed with the addition of 3% soy fiber, oat and wheat and fermented with kefir. The fermented products were characterized for pH, acidity, syneresis, viscosity and firmness, Lactococcus lactis counts and analysis of sanitary conditions. The soy fiber showed a higher content of protein and lipids, pH, water adsorption and adsorption capacity. The wheat fiber showed a higher oil absorption capacity. The addition of soy, oat and wheat fibers influence pH, acidity, syneresis, viscosity and firmness of fermented soy products with kefir. The lowest syneresis and highest viscosity and firmness were obtained with the soy fermented products with soy fiber. The addition of soy fiber stimulated Lactococcus lactis growth. The fermented soy products had enough Lactococcus lactis counts to be considered probiotics. The products presented satisfactory hygienic sanitary conditions.O objetivo deste trabalho foi caracterizar as propriedades funcionais tecnológicas das fibras de soja, aveia e trigo e avaliar os produtos de soja com adição de fibras e fermentados com cultura de kefir. As fibras foram caracterizadas quanto a composição química, pH, capacidade de adsorção e absorção de água, capacidade de absorção de óleo e volume de intumescimento. Foram desenvolvidos produtos de soja com adição de 3% de fibra de soja, aveia e trigo e fermentados com cultura de kefir. Os produtos fermentados foram caracterizados quanto o pH, acidez, sinerese, viscosidade e firmeza, contagem de Lactococcus lactis e análise das condições higiênico-sanitárias. A fibra de soja apresentou maior teor de proteínas e lipídios, pH, capacidade de adsorção e adsorção de água. A fibra de trigo apresentou maior capacidade de absorção de óleo. A adição de fibras de soja, aveia e trigo influenciaram o pH, acidez, sinerese, viscosidade e firmeza dos produtos de soja fermentados com kefir. A menor sinerese e maior viscosidade e firmeza foram obtidos para os produtos fermentados com fibra de soja. O crescimento de Lactococcus lactis foi favorecido no produto fermentado com adição de fibra de soja. Por conterem suficiente contagem, ou seja, acima de 6 log UFC.g-1 de Lactococcus lactis, os produtos fermentados podem ser considerados probióticos. Os produtos apresentaram condições higiênico-sanitárias satisfatórias