Effects of fermentation and sterilization on quality of soybean milk

Sebastian A., . and Barus T., . and Mulyono N., . and Yanti, . Effects of fermentation and sterilization on quality of soybean milk. pp. 2428-2434. ISSN 2231-7546

Soybean milk is a derivative product from soybean that has been known for its functionality effects on human. However further development is needed to improve its organoleptic quality. Fermentation is known for reducing beany flavor on soybean milk on the other hand diminishing its shelf life. In this study the effects of soybean milk fermentation using Lactobacillus bulgaricus and Streptococcus thermophilus and post-fermentation sterilization on quality of soybean milk were investigated. Three soybean milk products i.e. soybean milk (SM) fermented soybean milk (FSM) and sterilized fermented soybean milk (SFSM) were tested for their physico-chemical properties proximate analysis amino acid composition vitamin B‚�‚‚ level antioxidant activity and organoleptic test. Our results showed that fermentation in FSM effectively reduced pH and total soluble solids increased viscosity changed amino acid composition and increased antioxidant activity compared to those of SM. Interestingly FSM had higher contents of methionine and cysteine than SM. Meanwhile post-fermentation sterilization in SFSM changed the texture of fermented soybean milk degraded heat-sensitive compounds and reducing the antioxidant activity. However organoleptic profiles for both FSM and SFSM showed a slight decrease in consumer acceptance compared to that of SM. In summary fermention and sterilization treatments may contribute to the increased quality of soybean milk.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(06)%202018/(26).p...

Abstract

Soybean milk is a derivative product from soybean that has been known for its functionality effects on human. However further development is needed to improve its organoleptic quality. Fermentation is known for reducing beany flavor on soybean milk on the other hand diminishing its shelf life. In this study the effects of soybean milk fermentation using Lactobacillus bulgaricus and Streptococcus thermophilus and post-fermentation sterilization on quality of soybean milk were investigated. Three soybean milk products i.e. soybean milk (SM) fermented soybean milk (FSM) and sterilized fermented soybean milk (SFSM) were tested for their physico-chemical properties proximate analysis amino acid composition vitamin B‚�‚‚ level antioxidant activity and organoleptic test. Our results showed that fermentation in FSM effectively reduced pH and total soluble solids increased viscosity changed amino acid composition and increased antioxidant activity compared to those of SM. Interestingly FSM had higher contents of methionine and cysteine than SM. Meanwhile post-fermentation sterilization in SFSM changed the texture of fermented soybean milk degraded heat-sensitive compounds and reducing the antioxidant activity. However organoleptic profiles for both FSM and SFSM showed a slight decrease in consumer acceptance compared to that of SM. In summary fermention and sterilization treatments may contribute to the increased quality of soybean milk.

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Item Type:	Article
AGROVOC Term:	Soybeans
AGROVOC Term:	Soybean products
AGROVOC Term:	Fermentation
AGROVOC Term:	Sterilization
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Lactobacillus bulgaricus
AGROVOC Term:	Streptococcus thermophilus
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Amino acids
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24942

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