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Research article - Peer-reviewed, 2021

Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt

Jayarathna, Shishanthi; Priyashantha, Hasitha; Johansson, Monika; Vidanarachchi, Janak K.; Jayawardana, Barana C.; Liyanage, Ruvini


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

Authors' information

Jayarathna, Shishanthi
University of Peradeniya
Swedish University of Agricultural Sciences, Department of Molecular Sciences
Swedish University of Agricultural Sciences, Department of Molecular Sciences
Vidanarachchi, Janak K.
University of Peradeniya
Jayawardana, Barana C.
University of Peradeniya
Liyanage, Ruvini
National Institute of Fundamental Studies (NIFS)

UKÄ Subject classification

Food Science

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