A probiotic soy-based innovative product as an alternative to petit-suisse cheese

LWT

Volumn 59, Issue 1, 2014, Pages 411-417

  Matias, Natalia S ^a   Bedani, Raquel ^a   Castro, Inar A ^a   Saad, Susana M I ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Functional food; Probiotic; Sensory analysis; Soy; Texture profile

Indexed keywords

FOOD STORAGE; FUNCTIONAL FOOD;

CONSUMER HEALTHS; HEALTH BENEFITS; INNOVATIVE PRODUCT; INSTRUMENTAL TEXTURE; LACTOBACILLUS ACIDOPHILUS; PROBIOTICS; SENSORY ACCEPTABILITIES; SOY; SOY MILK; TEXTURE PROFILE;

SENSORY ANALYSIS;

BIFIDOBACTERIUM ANIMALIS; GLYCINE MAX; LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS THERMOPHILUS;

EID: 84903765242     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.054     Document Type: Article

References (35)

1. Ahmad N., Li L., Yang X.-Q., Ning Z.-X., Randhawa M.A. Soy cheese flavour improvement. Food Technology and Biotechnology 2008, 46:252-261.
2. Ashraf R., Shah N.P. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt - a review. International Journal of Food Microbiology 2011, 149:194-208.
3. Bedani R., Rossi E.A., Saad S.M.I. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in a fermented soy product and probiotic survival under invitro gastrointestinal conditions. Food Microbiology 2013, 34:382-389.
4. Behrens J.H., Roig S.M., Silva M.A.A.P. Fermentation of soymilk by commercial lactic cultures: development of a product with market potential. Acta Alimentaria 2004, 33:101-109.
5. Behrens J.H., Silva M.A.A.P. Atitude do consumidor em relação à soja e produtos derivados. Ciência e Tecnologia de Alimentos 2004, 24:431-439.
6. Buckley N.D., Champagne C.P., Masotti A., Wagar L.E., Tompkins T.A., Green-Johnson J.M. Harnessing functional food strategies for the health challenges of space travel - fermented soy for astronaut nutrition. Acta Astronautica 2011, 68:731-738.
7. Buriti F.C.A., Cardarelli H.R., Saad S.M.I. Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina. Revista Brasileira de Ciências Farmacêuticas 2008, 44:75-84.
8. Buriti F.C.A., Okazaki T.Y., Alegro J.H.A., Saad S.M.I. Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional products. Archivos Latinoamericanos de Nutricion 2007, 57:179-185.
9. Buriti F.C.A., Souza C.H.B., Saad S.M.I. Cheese as probiotic carrier: technological aspects and benefits. Animal-based fermented food and beverage technology 2012, 749-784. CRC Press, Boca Raton. Y.H. Hui (Ed.).
10. Cardarelli H.R., Buriti F.C.A., Castro I.A., Saad S.M.I. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially symbiotic petit-suisse cheese. LWT - Food Science and Technology 2008, 41:1037-1046.
11. Chen K.-I., Erh M.-H., Su N.-W., Liu W.-H., Chou C.-C., Cheng K.-C. Soyfoods and soybean products: from traditional use to modern applications. Applied Microbiology and Biotechnology 2012, 96:9-22.
12. Cruz N.S., Capellas M., Jaramillo D.P., Trujillo A.J., Guamis B., Ferragut V. Soymilk treated by ultra high-pressure homogenization: acid coagulation properties and characteristics of a soy-yogurt product. Food Hydrocolloids 2009, 23:490-496.
13. Donkor O.N., Henriksson A., Vasiljevic T., Shah N.P. Rheological properties and sensory characteristics of set-type soy yogurt. Journal of Agricultural and Food Chemistry 2007, 55:9868-9876.
14. El-Sayed E.M., Abd El-Gawad I.A., Murad H.A., Salah S.H. Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt. European Food Research and Technology 2002, 215:298-304.
15. Farnworth E.R., Mainville I., Desjardins M.-P., Gardner N., Fliss I., Champagne C. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. International Journal of Food Microbiology 2007, 116:174-181.
16. Heenan C.N., Adams M.C., Hosken R.W., Fleet G.H. Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. LWT - Food Science and Technology 2004, 37:461-466.
17. Hough G. Sensory shelf-life estimation of food products 2010, CRC Press, Boca Raton.
18. Instituto Adolfo Lutz Normas analíticas do Instituto Adolfo Lutz: métodos físico-químicos para análise de alimentos 2008, Instituto Adolfo Lutz, São Paulo.
19. International Dairy Federation Fermented and non-fermented milk products: detection and enumeration of Lactobacillus acidophilus. Bulletin of the International Dairy Federation 1995, 306:23-33.
20. Leistner L. Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology 2000, 55:181-186.
21. Liu D.-M., Li L., Yang X.-Q., Liang S.-Z., Wang J.-S. Survivability of Lactobacillus rhamnosus during the preparation of soy cheese. Food Technology and Biotechnology 2006, 44:417-422.
22. Maruyama L.Y., Cardarelli H.R., Buriti F.C.A., Saad S.M.I. Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas. Ciência e Tecnologia de Alimentos 2006, 26:386-393.
23. Mondragón-Bernal O., Rodrigues M.I., Bolini H.M.A., Maugeri F. Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques. Journal of Sensory Studies 2010, 25:371-389.
24. Park D.J., Oh S., Ku K.H., Mok C., Kim S.H., Imm, et al. Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution. International Journal of Food Sciences and Nutrition 2005, 56:23-34.
25. Pereira L.C., Souza C.H.B., Behrens J.H., Saad S.M.I. Lactobacillus acidophilus and Bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese. Acta Alimentaria 2010, 39:265-276.
26. Prado F.C., Parada J.L., Pandey A., Soccol C.R. Trends in non-dairy probiotic beverages. Food Research International 2008, 41:111-123.
27. Richter R.L., Vedamuthu E.R. Milk and milk products. Compendium of the methods for the microbiological examination of foods 2001, 483-495. Apha, Washington. R.C. Chandan (Ed.).
28. Saad, S. M. I., Cardarelli, H. R., & Maruyama, L. Y. "Method for producing probiotic or prebiotic cheese". BR Patent 200702111-A. 20 Jan 2009.
29. Sanders M.E., Gibson G.R., Gill H., Guarner F. Probiotics in food: their potential to impact human health. Council for Agricultural Science and Technology (CAST) 2007, 36. Available at, Accessed 10.12.09. http://crossfitwv.typepad.com/files/cast-probiotics-issue-paper-final144.pdf.
30. Svensson U. Industrial perspectives. Probiotics: A critical review 1999, 57-64. Horizon Scientific Press, Norfolk. G.W. Tannock (Ed.).
31. Tseng Y., Xiong Y.L. Effect of inulin on the rheological properties of silken tofu coagulated with glucono-d-lactone. Journal of Food Engineering 2009, 90:511-516.
32. Veiga P.G., Cunha R.L., Viotto W.K., Petenate A.J. Caracterização química, reológica e aceitação sensorial do queijo petit-suisse brasileiro. Ciência e Tecnologia de Alimentos 2000, 20:349-357.
33. Vinderola C.G., Reinheimer J.A. Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. International Dairy Journal 1999, 9:497-505.
34. Wang J., Guo Z., Zhang Q., Yan L., Chen W., Liu X.-M., et al. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage. Journal of Dairy Science 2009, 92:2468-2476.
35. Yeo S.-K., Liong M.-T. Effect of prebiotics on viability and growth characteristics of probiotics in soymilk. Journal of the Science of Food and Agriculture 2010, 90:267-275.