Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk

RIBEIRO, José Evangelista Santos; SANT’ANA, Amanda Marília da Silva; SILVA, Flávio Luiz Honorato da; BELTRÃO FILHO, Edvaldo Mesquita

doi:10.1590/fst.102122

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.102122 copy

Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) water-soluble soy extract (WSSE), supplemented with inulin (4 g∙100 mL^-1). Physicochemical, sensorial, and microbiological analyses were carried out to characterize the product and evaluate its stability during 28 days of refrigerated storage (5 °C). To compare the results, a yogurt made from whole caprine milk, without inulin supplementation, was elaborated as a control. The use of WSSE and inulin showed favorable to the physicochemical and physical properties of the product, increasing the water holding capacity, improving the rheological properties, and preventing over-acidification during refrigerated storage. Regarding the sensorial evaluation, the control treatment was better evaluated for aroma, flavor, and overall acceptability. No differences were observed between the treatments concerning the microbiological parameters.

Keywords:
sensorial properties; rheological properties; prebiotic; microbial viability

Parameter	Caprine milk	WSSE
Dry material (g∙100 g^-1)	10.29^a ± 0.08	7.91^b ± 0.04
Total protein (g∙100 g^-1)	2.97^b ± 0.31	3.50^a ± 0.11
Fat (g∙100 g^-1)	2.90^a ± 0.10	2.46^b ± 0.03
Ash (g∙100 g^-1)	0.80^a ± 0.01	0.32^b ± 0.00
Lactose (g∙100 g^-1)	4.44 ± 0.09	NE^* * NE: not evaluated.
Calcium (mg∙100 g^-1)	145.61^a ± 0.51	39.36^b ± 0.02
Acidity (g∙100 g^-1)	0.14^a ± 0.01	0.13^a ± 0.02
pH	6.81^a ± 0.01	6.77^a ± 0.03
Density (g mL^-1)	1.032 ± 0.00	NE*

Parameter	Fermented beverages
Parameter	FB	CT
Dry matter (g∙100 g^-1)	17.98^a ± 0.05	16.23^b ± 0.42
Protein (g∙100 g^-1)	3.15^a ± 0.20	2.31^b ± 0.35
Fat (g∙100 g^-1)	2.57^a ± 0.21	2.83^a ± 0.21
Ash (g∙100 g^-1)	0.63^b ± 0.01	0.76^a ± 0.01
Lactose (g∙100 g^-1)	4.64^b ± 0.12	5.97^a ± 0.26
Calcium (mg∙100 g^-1)	84.00^b ± 4.00	122.67^a ± 2.31

Attribute	Fermented beverages
Attribute	FB	CT
Color	6.51^a ± 1.54	6.65^a ± 1.65
Appearance	6.73^a ± 1.45	6.62^a ± 1.40
Flavor	5.78^b ± 1.96	7.24^a ± 1.40
Texture	6.92^a ± 1.91	7.05^a ± 1.56
Taste	5.62^b ± 2.38	7.43^a ± 1.95
Overall acceptability	6.19^b ± 1.90	7.38^a ± 1.46

Parameter	Storage time (days)	Fermented beverages
Parameter	Storage time (days)	FB	CT
Syneresis (g∙100 g^-1)	1	35.87^aB ± 1.42	47.89^aA ± 0.63
	7	36.21^aB ± 1.93	48.48^aA ± 2.00
	14	35.14^aB ± 0.08	49.34^aA ± 0.63
	21	37.41^aB ± 1.99	50.94^aA ± 0.52
	28	36.89^aB ± 0.57	49.23^aA ± 0.60
WHC (g∙100 g^-1)	1	89.86^bA ± 0.62	56.01^abB ± 1.06
	7	92.07^aA ± 0.36	56.71^aB ± 0.59
	14	90.88^abA ± 0.41	54.66^abB ± 2.12
	21	86.29^cA ± 1.03	54.23^abB ± 0.67
	28	86.38^cA ± 1.13	52.62^bB ± 1.44
pH	1	4.29^aA ± 0.01	4.27^aA ± 0.04
	7	4.28^aA ± 0.01	4.23^abB± 0.01
	14	4.25^bA ± 0.00	4.20^bB ± 0.00
	21	4.19^cA ± 0.01	4.20^bA ± 0.01
	28	4.18^cA ± 0.01	4.13^cB ± 0.01
Acidity (g∙100 g^-1 of lactic acid)	1	0.70^aB ± 0.05	0.78^cA ± 0.02
	7	0.69^aB ± 0.01	0.87^bA ± 0.02
	14	0.72^aB ± 0.02	0.86^bA ± 0.02
	21	0.72^aB ± 0.03	0.86^bA ± 0.01
	28	0.75^aB ± 0.03	0.91^aA ± 0.01

Treatment	Model
Treatment	Ostwald-de-Waelle: τ = K(γ)ⁿ			Herschel-Bulkley: τ = τ0 + K(γ)n
	K (Pa.sⁿ)	n	R²	τ0 (Pa)	K (Pa.sⁿ)	n	R²
FB	9.641	0.307	0.865	-63.853	59.112	0.129	0.902
CT	4.441	0.374	0.918	-20.563	16.464	0.223	0.941
Casson:τ^0.5 = k_OC + k_C‧γ^0.5				Mizrahi-Berk: τ^0.5 = k_om + k_m _‧ γⁿ
	k_OC	k_C	R²	K_OM	K_M	n	R²
FB	4.572	0.158	0.734	-17.864	19.763	0.044	0.920
CT	3.340	0.154	0.827	-12.718	13.498	0.059	0.943

Time	Sample	Ostwald-de-Waelle: τ = K(γ)ⁿ
		Ascending curve			Descending curve
		K(Pa.sⁿ)	n	R²	K(Pa.sⁿ)	n	R²
Day 1	FB	9.641^aA	0.307 ^bA	0.865	0.045^aA	1.116^bA	0.984
Day 1	CT	4.441^bA	0.374^aA	0.918	0.012^bAB	1.260^aAB	0.993
Day 7	FB	9.734^aA	0.305^bA	0.877	0.043^aA	1.128^bA	0.985
Day 7	CT	3.037^bA	0.424^aA	0.896	0.010^bAB	1.298^aAB	0.997
Day 14	FB	8.973^aA	0.306 ^bA	0.903	0.074^aA	1.055^bA	0.978
Day 14	CT	4.215^bA	0.385^aA	0.928	0.015^bA	1.237^aB	0.996
Day 21	FB	9.496^aA	0.315 ^bA	0.897	0.036^aA	1.158^bA	0.983
Day 21	CT	3.137^bA	0.416^aA	0.891	0.007^bB	1.332^aA	0.997
Day 28	FB	7.266^aA	0.353^bA	0.912	0.040^aA	1.139^bA	0.985
Day 28	CT	2.828^bA	0.434^aA	0.908	0.008^bB	1.325^aA	0.997

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[1] *Corresponding author: vange_ribeiro@hotmail.com