Almghawesh Enas, Slik Samir, Okkou Hussam
Food Technology Department, General Commission For Scientific Agriculture Research, Damascus, Syria.
Food Science Department, Faculty of Agriculture Engineering, Damascus University, Damascus, Syria.
Int J Food Sci. 2022 Feb 23;2022:5898537. doi: 10.1155/2022/5898537. eCollection 2022.
In this study, a new functional yoghurt-like product was manufactured using soymilk (sample B), mix of soymilk and cow milk (sample C), and both were compared with yoghurt of cow milk (sample A) as a control. The three yoghurt samples (A, B, and C) were processed using the traditional starter culture and : (A) 100% cow milk yoghurt, (B) 100% soymilk yoghurt, and (C) (50%cow milk + 50%soy milk) yoghurt. All samples were stored at 4°C for 15 days and analyzed on 1, 7, and 15 day of the storage period. The results showed that all samples have kept a vital force of 10 colony/g until the 15 day of cooled storage period, and thus, achieving the feature of probiotic food. Moreover, soymilk yoghurt had the highest content of protein (3.75%) and the highest levels of unsaturated fatty acids, making it nutritious and healthy food. Furthermore, it had an acceptable taste, smell, and a firm texture. This product may be considered as a probiotic vegan and partial alternative to cow milk yoghurt. Additionally, adding probiotic bacteria prolonged the shelf-life and improved the flavor of soymilk.
在本研究中，使用豆浆（样品B）、豆浆与牛奶的混合物（样品C）制作了一种新型酸奶状产品，并将两者与牛奶酸奶（样品A）作为对照进行比较。这三种酸奶样品（A、B和C）采用传统发酵剂进行加工：（A）100%牛奶酸奶，（B）100%豆浆酸奶，（C）（50%牛奶+50%豆浆）酸奶。所有样品在4°C下储存15天，并在储存期的第1、7和15天进行分析。结果表明，在冷藏储存期的第15天之前，所有样品的活菌数均保持在10菌落/克，因此，具备了益生菌食品的特征。此外，豆浆酸奶的蛋白质含量最高（3.75%），不饱和脂肪酸含量也最高，使其成为营养健康的食品。此外，它具有可接受的口感、气味和紧实的质地。该产品可被视为益生菌纯素食品，是牛奶酸奶的部分替代品。此外，添加益生菌延长了豆浆的保质期并改善了其风味。
