Physicochemical and microbiological quality of a fermented soybean beverage: effect of modified cassava starches

Q2 Agricultural and Biological Sciences
Julián David RODRÍGUEZ-RUIZ, E. Rodríguez-Sandoval, María Soledad Hernández, Nadenka Beatriz MELO-BRITO, Alejandro Mejía-Villota
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Abstract

Intensive heat treatments of fermented soybean beverages affect their quality, which can be prevented by using modified cassava starches. This study aimed to evaluate the influence of modified cassava starch on the quality properties of a fermented soybean beverage (pH, acidity, soluble solids, syneresis, and microbiological quality) by a sensory acceptance test. The soybean beverage fermentation was carried out using a commercial culture of starter microorganisms and probiotics. Three modified cassava starches were added to the samples: octenyl succinic anhydride (OSA), acetylated distarch adipate (ADA), cross-linked-substituted starch (mixed), and a native starch at 1% concentration. They were stored for 3 weeks at 4ºC. The analyses showed a decrease in pH and an increase in acidity due to post-fermentation processes. The syneresis showed significant differences concerning the sample with native starch, but not among the other treatments with modified starches. The microbiological quality was below the regulatory acceptance limit, and the CFU/mL of probiotics was higher than 106. The treatment with OSA and mixed starch had the highest general acceptance in the sensory test.
发酵大豆饮料的理化和微生物质量:改性木薯淀粉的影响
发酵大豆饮料的强化热处理会影响其质量,而使用改性木薯淀粉则可避免这种影响。本研究旨在通过感官验收测试,评估改性木薯淀粉对发酵大豆饮料质量特性(pH 值、酸度、可溶性固形物、淀粉滞留和微生物质量)的影响。大豆饮料的发酵是使用商业培养的起始微生物和益生菌进行的。样品中添加了三种改性木薯淀粉:辛烯基琥珀酸酐(OSA)、乙酰化己二酸二淀粉(ADA)、交联取代淀粉(混合)和浓度为 1%的原生淀粉。它们在 4ºC 下存放了 3 周。分析表明,由于后发酵过程,pH 值下降,酸度上升。淀粉收缩率显示,使用原生淀粉的样品有明显差异,而使用变性淀粉的其他处理则没有。微生物质量低于法规接受限,益生菌的 CFU/mL 高于 106。在感官测试中,使用 OSA 和混合淀粉的处理方法的总体接受度最高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Science and Technology
Food Science and Technology 农林科学-食品科技
自引率
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审稿时长
12 weeks
期刊介绍: Information not localized
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