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Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties.

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Relation http://ir.cftri.com/12021/
http://dx.doi.org/10.1111/1750-3841.13004
 
Title Probiotic Bacillus spp. in Soy-Curd: Nutritional,
Rheological, Sensory, and Antioxidant Properties.
 
Creator Shobharani, P.
Maya, Prakash
Prakash, M. Halami
 
Subject 02 Fermented foods
05 Soya bean
32 Antioxidants
 
Description The focus of this study was to coculture probiotic Bacillus spp. with dairy starter cultures namely, Streptococcus
thermophilus and Lactobacillus bulgaricus for enhanced nutritional properties of soy-curd. Subsequently, rheological, sensory,
and antioxidant properties of soy-curd along with mineral as well as fatty acid composition were analyzed. Data revealed
an increase in the cell viability of probiotic Bacillus spp. on coculturing rather than as mono-culture. Proximate analysis
showed higher nutritional value along with increased trace elements. UFA/SFA ratio, rheology, and sensory properties
of probiotic soy-curd were in the acceptable range. Probiotic soy-curd showed higher antioxidant activity as measured
by the ability to scavenge free radicals. No significant difference in the overall quality within the probiotic products was
observed. However, B. flexus MCC2427 cocultured product displayed slightly better attributes than other samples. In
general, the results suggest that soy-curd can be a suitable carrier for probiotic Bacillus spp. and the enhanced nutritional
and antioxidant properties could be of additional advantage to combat malnutrition problem.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12021/1/Journal%20of%20Food%20Science%20Volume%2080%2C%20Issue%2010%2C%20October%202015%2C%20Pages%20M2247%E2%80%93M2256.pdf
Shobharani, P. and Maya, Prakash and Prakash, M. Halami (2015) Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties. Journal of Food Science, 80 (10). M2247-M2256.