Kim Hee Jin, Han Myung Joo
Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedaero, Dongdaemoongu, Seoul, 02447 Korea.
Food Sci Biotechnol. 2019 Feb 13;28(4):1155-1161. doi: 10.1007/s10068-019-00560-5. eCollection 2019 Aug.
In this study, to understand whether d-allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated and from kimchi and fermented in soymilk at various contents of d-allulose and sucrose. The lactic acid bacteria counts in soy yogurt had the highest range of 9.23-9.49 log CFU/g at 24 h fermentation and then decreased. At 48 h fermentation, the pH showed 4.31 and 4.52 in the samples containing 75% and 100% d-allulose as sweetener. DPPH radical scavenging activity showed a decreasing tendency as the amount of d-allulose increased. Soy yogurt samples containing d-allulose had higher scores in sweet taste, sour taste and overall preference in sensory evaluation. These findings suggest that d-allulose is beneficial for the development of a low calorie soy yogurt.
在本研究中，为了解超低热量甜味剂d-阿洛酮糖是否可用于大豆酸奶发酵，我们从泡菜中分离出[具体菌株未给出]，并在含有不同含量d-阿洛酮糖和蔗糖的豆浆中进行发酵。大豆酸奶中的乳酸菌计数在发酵24小时时最高，范围为9.23 - 9.49 log CFU/g，随后下降。在发酵48小时时，以75%和100% d-阿洛酮糖作为甜味剂的样品pH值分别为4.31和4.52。DPPH自由基清除活性随d-阿洛酮糖含量的增加呈下降趋势。含有d-阿洛酮糖的大豆酸奶样品在感官评价中的甜味、酸味和总体偏好得分更高。这些发现表明，d-阿洛酮糖有利于低热量大豆酸奶的开发。
