Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology

LWT

Volumn 62, Issue 1, 2015, Pages 458-467

  Mishra Pandey, Shalini ^a   Mishra, H N ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Prebiotic; Probiotics; Response surface methodology; Soy yoghurt; Synbiotic

Indexed keywords

DAIRIES; FERMENTATION; PROBIOTICS;

DETERMINATION COEFFICIENTS; FERMENTATION TEMPERATURE; INCUBATION TEMPERATURES; PREBIOTICS; RESPONSE SURFACE METHODOLOGY; SENSORY CHARACTERISTICS; SOY YOGHURT; SYNBIOTIC;

SURFACE PROPERTIES;

EID: 84924168137     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.12.003     Document Type: Article

References (32)

1. Amatayakul T., Halmos A.L., Sherkat F., Shah N.P. Physical characteristics of yogurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios. International Dairy Journal 2006, 16:40-51.
2. AOAC Official methods of analysis 1997, Association of Official Analytical Chemists, Washington, DC. 16th ed.
3. Araya M., Morelli L., Reid G., Sanders M.E., Stanton C., Pineiro M., et al. Guidelines for the evaluation of probiotics in food. Joint FAO/WHO working Group Report Drafting Guidelines Eval 2002, Vol. 30:1-11. Probiotics Food, London, Ontario, Canada.
4. Brennan C.S., Tudorica M. Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin. International Journal of Food Science & Technology 2008, 43:824-833.
5. Cargill Cargill beverage concepts will address consumer demands for health, taste and texture at IFT 2008 2009, Available from, Accessed 20.07.13. http://www.cargill.com/news-center/news-releases/2008/NA3007612.jsp.
6. Champagne C.P., Green-Johson J., Raymond Y., Barrete J., Buckley N. Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus. Food Research International 2009, 42:612-621.
7. Dave R.I., Shah N.P. Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and bifidobacteria. Journal of Dairy Science 1996, 79:1529-1536.
8. Donkor O.N., Henriksson A., Vasiljevic T., Shah N.P. Probiotic strains as starter cultures improve angiotensin-converting enzyme inhibitory activity in soy yoghurt. Journal of Food Science 2005, 70:M375-M381.
9. 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.
10. Duboc P., Mollet B. Applications of exopolysaccharides in the dairy industry. International Dairy Journal 2001, 11:759-768.
11. FAO/WHO Evaluation of health and nutritional properties of powder milk and live lactic acid bacteria 2001, Food and Agriculture Organization of the United Nations and World Health Organization Expert Consultation Report.
12. Franck A. Technological functionality of inulin and oligofructose. British Journal of Nutrition 2002, 87(2):S287-S291.
13. Gouveia I.C., Fiadeiro J.M., Queiroz J.A. Enzymatic removal of plant residues from wool: application of experimental design techniques for optimization parameters. Biochemical Engineering Journal 2008, 41(2):157-165.
14. Granato D., Branco G.F., Nazzaro F., Cruz A.G., Faria J.A.F. Functional foods and nondairy probiotic food-development: trends, concepts and products. Comprehensive Review Food Science Food Safety 2010, 9:292-302.
15. Haque A., Richardson R.K., Morris E.R. Effect of fermentation temperature on the rheology of set and stirred yoghurt. Food Hydrocolloids 2001, 15:593-602.
16. Homayouni A., Ehsani M.R., Azizi A., Yarmand M.S., Razavi S.H. Selection of appropriate probiotic strains for use in ice cream. Proceedings of the third IDF international symposium on ice cream, 124 2007.
17. Horn D.S. Casein interactions: casting light on the black boxes, the structure in dairy products. International Dairy Journal 1998, 8:171-177.
18. Kristo E., Biliaderis C.G., Tzanetakis N. Modelling of the acidification process and rheological properties of milk fermented with a yoghurt starter culture using response surface methodology. Food Chemistry 2003, 83:437-446.
19. Kumar P., Mishra H.N. Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chemistry 2004, 87:501-507.
20. Lee W.J., Lucey J.A. Structure and physical properties of yoghurt gels: effect of inoculation rate and incubation temperature. Journal of Dairy Science 2004, 87:3153-3164.
21. Lopez-Lazaro M., Akiyama M. Flavonoids as anticancer agents: structure-activity relationship study. Current Medicinal Chemistry-Anti-Cancer Agents 2002, 2:691-714.
22. Lucey J.A., Singh H. Formation and physical properties of acid milk gels: a review. Food Research International 1998, 30(7):529-542.
23. Mishra S., Mishra H.N. Effect of synbiotic interaction of fructooligosaccharide and probiotics on the acidification profile, textural and rheological characteristics of fermented soy milk. Food Bioprocess Technology, Springer 2013, 10.1007/s11947-012-1021-4.
24. Oliveira S.P.R., Florence R.C.A., Perego P., Oliveira N.M., Converti A. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk. International Journal of Food Microbiology 2011, 145(1):22-27.
25. Shin H.S., Lee J.H., Pestka J.J., Ustunol Z. Growth and viability of commercial Bifidobacterium spp. in skim milk containing oligosaccharides and inulin. Journal of Food Science 2000, 65:884-887.
26. Smith W.F. Experimental design for formulation. Society for industrial and applied mathematics 2005, SIAM, Philadelphia.
27. Tamime A.Y. Fermented milks 2006, Blackwell, Oxford.
28. Torriani S., Gardini F., Guerzoni M.E., Dellaglio F. Use of response surface methodology to evaluate variables affecting the growth and acidification characteristics of yoghurt cultures. International Dairy Journal 1996, 6:625-636.
29. Welman D.A., Maddox S.I. Exopolysaccharides from lactic acid bacteria: perspectives and challenges. Trends in Biotechnology 2003, 21(6):269-274.
30. Wu S., Li D., Li S., Bhandari B., Yang B., Chen X.D. Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yoghurt. International Journal of Food Engineering 2009, 5(2):3.
31. Yaakob H., Rashidah A.N., Daud K.S., Malek A.R., Rahman A.R. Optimization of ingredient and processing levels for the production of coconut yoghurt using response surface methodology. Food Science and Biotechnology 2012, 21(4):933-940.
32. Yang M., Li L. Physicochemical, textural and sensory characteristics of probiotic soy yogurt prepared from germinated soybean characteristics of probiotic soy yogurt. Food Technology and Biotechnology 2010, 48(4):490-496.