Abstract

The demand for vegetable protein substitutes for animal protein is growing. Soy milk, the water extract of soaked and ground soybeans is a popular alternative for bovine milk. Soy milk was tested with several non-animal derived stabilizers to produce fermented soy-gels and found agar-agar provides promising organoleptic properties in fermented soy-gels. The sensory analysis proved that Bifidobacteria (BB) used together with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus as starter culture bacteria (SCB) gives better (p < .05) sensory properties. Physicochemical properties were evaluated for gels fermented with SCB and BB. Results indicated, upon storage at 4 degrees C, pH reduced (p < .05) and viscosity increased (p < .05). Both titratable acidity and syneresis were initially decreased and increased after the 10th day of storage. After 7 days, the viability of BB in fermented soy-gel was higher (p < .05) than in a regular bovine milk set-gel, proving the feasibility of using as a promising probiotic carrier vegan food.Practical applications Contemporary increase in demand for non-dairy products (fermented-gels) proved to be capable of substituting to soy milk, not only because of technological feasibility but also due to its health benefits and environmental aspects. We proposed fermented soy-gels made by incorporating agar-agar as the stabilizer is superior as a probiotic carrier food, compared to cow milk set-gels. This produces an acceptable fermented soy-gel with optimal organoleptic properties. Fermented soy-gels are likely to play a crucial role as a vegan food in the future, with huge potentials of developing as a value-added product.

Published in

Journal of Food Processing and Preservation
2021, volume: 45, number: 1, article number: e15092

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