Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, Brazil.
J Sci Food Agric. 2014 Jan 15;94(1):119-25. doi: 10.1002/jsfa.6212. Epub 2013 Jun 6.
This study evaluated the effect of inulin and okara flour on textural and sensory properties of probiotic soy yoghurt (SY) throughout 28 days of storage at 4 °C. Employing a 2(2) design, four formulations of SY produced from soymilk and fermented with an ABT-4 culture (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12 and Streptococcus thermophilus) were studied: SY-C (control); SY-I (with inulin); SY-O (with okara); SY-IO (with inulin + okara).
The addition of okara and the refrigerated storage led to significant differences in the instrumental texture parameters of SY (P < 0.05). Inulin and okara did not affect SY sensory acceptability (P > 0.05), but there was a tendency for higher scores in the presence of inulin. On the other hand, the storage period, particularly at 21 days, was unfavourable regarding the acceptance of the different SY.
The results showed that the addition of okara flour and the storage were significant factors to increase firmness of the soy yoghurts. SY acceptability was not affected by the incorporation of inulin or okara. These results suggest that okara, discarded as industrial waste, may be used in probiotic soy yoghurt, helping to increase the nutritional and functional properties without altering its acceptability.
本研究评估了菊粉和豆渣粉对益生菌大豆酸奶（SY）质地和感官特性的影响，研究在 4°C 下储存 28 天。采用 2(2)设计，研究了四种由豆浆制成并与 ABT-4 培养物（嗜酸乳杆菌 La-5、双歧杆菌 Bb-12 和嗜热链球菌）发酵的 SY 配方：SY-C（对照）；SY-I（添加菊粉）；SY-O（添加豆渣）；SY-IO（添加菊粉+豆渣）。
豆渣的添加和冷藏储存导致 SY 的仪器质地参数有显著差异（P<0.05）。菊粉和豆渣对 SY 的感官可接受性没有影响（P>0.05），但添加菊粉时评分有升高的趋势。另一方面，储存期，特别是在第 21 天，对不同 SY 的接受度不利。
结果表明，添加豆渣粉和储存是增加大豆酸奶硬度的重要因素。菊粉的添加不会影响 SY 的可接受性。这些结果表明，豆渣作为工业废物被丢弃，可以用于益生菌大豆酸奶中，有助于增加营养和功能性特性，而不改变其可接受性。
