The development of legume-based yogurt by using water kefir as starter culture

Wan Rosli W. I., . and Koh W. Y., . and Lim X. X., . and Uthumporn U., . and Maizura M., . The development of legume-based yogurt by using water kefir as starter culture. pp. 1219-1228. ISSN 2231-7546

The aim of the present work was to develop legume-based kefir yogurts to replace conventional dairy yogurts that are not suitable to be consumed by vegetarians and consumers who have lactose intolerance and milk allergy. Soy and black bean milk were incubated at 15C and 20C for 24 h with 35 g of water kefir grains to produce kefir yogurt. The proximate composition physico-chemical and microbiological characteristics of the yogurts were evaluated. At 20C soy and black bean milk produced kefir yogurts with significantly lower pH total soluble solids and sucrose concentration indicating that fermentation process carried out at 20C had higher efficiency than 15C; meanwhile black bean milk produced better kefir yogurts than soymilk. Black bean kefir yogurt which was fermented at 20C had higher level of total plate count (2.05 10�· CFU/mL) yeast and mould count (6.95 10� CFU/mL) and lactobacilli count (8.3 105 CFU/mL) as compared to other kefir yogurts. In general 20C produced kefir yogurt with better technological properties. Both soymilk and black bean milk were good alternative substrates for kefir yogurt production.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(04)%202019/12%20-...

Abstract

The aim of the present work was to develop legume-based kefir yogurts to replace conventional dairy yogurts that are not suitable to be consumed by vegetarians and consumers who have lactose intolerance and milk allergy. Soy and black bean milk were incubated at 15C and 20C for 24 h with 35 g of water kefir grains to produce kefir yogurt. The proximate composition physico-chemical and microbiological characteristics of the yogurts were evaluated. At 20C soy and black bean milk produced kefir yogurts with significantly lower pH total soluble solids and sucrose concentration indicating that fermentation process carried out at 20C had higher efficiency than 15C; meanwhile black bean milk produced better kefir yogurts than soymilk. Black bean kefir yogurt which was fermented at 20C had higher level of total plate count (2.05 10�· CFU/mL) yeast and mould count (6.95 10� CFU/mL) and lactobacilli count (8.3 105 CFU/mL) as compared to other kefir yogurts. In general 20C produced kefir yogurt with better technological properties. Both soymilk and black bean milk were good alternative substrates for kefir yogurt production.

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Item Type:	Article
AGROVOC Term:	Functional foods
AGROVOC Term:	Legumes
AGROVOC Term:	Soy beans
AGROVOC Term:	Milk products
AGROVOC Term:	Food production
AGROVOC Term:	Kefir
AGROVOC Term:	Water
AGROVOC Term:	Starter cultures
AGROVOC Term:	Proximate composition
AGROVOC Term:	Physicochemical properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8442

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