Effect Of Ingredients On Quality Of Soy Yogurt With Pumkin And Orange Jam Addition

Received: 10-05-2023

Accepted: 29-06-2023

DOI:

Views

2

Downloads

0

Issue: Vol. 21 No. 7 (2023)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Dinh, T., Nga, N., Huyen, V., Lan, N., Ngoc, B., Oanh, V., & Hien, D. (2024). Effect Of Ingredients On Quality Of Soy Yogurt With Pumkin And Orange Jam Addition. Vietnam Journal of Agricultural Sciences, 21(7), 900–908. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1159

Effect Of Ingredients On Quality Of Soy Yogurt With Pumkin And Orange Jam Addition

Tran Thi Dinh (*) 1 , Nguyen Thi Thuy Nga 2 , Vu Thi Huyen 2 , Nguyen Thi Hoang Lan 2 , Bui Thuy Ngoc 2 , Vu Thi Kim Oanh 2 , Dinh Thi Hien 2

  • 1 Khoa Công nghệ thực phẩm, Học Viện Nông nghiệp Việt Nam
  • 2 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam

    • Keywords

    Soy yogurt, lactic acid fermentation, pumpkin, orange jam, health promoting foods

    Abstract


    This work aimed to study the effect of ingredients including soybean, pumpkin, and orange jam on quality of soy yogurt. Soy yogurt was analyzed for its nutritional quality and bioactive compounds using instrumental methods and sensory evaluation was performed by the ranking method for various sensorial aspects including texture, color, flavor, and overall quality. The results showed that the most suitable ingredients for soy yogurt production were soybean (cv. DT84), pumpkin ‘Sap’, and 15% orange jam. The resulting soy yogurt had carbohydrate and protein contents equivalent to those in animal-based yogurt, while also containing bioactive compounds with high antioxidant capacity beneficial to human health.

    References

    Astrup A. (2014). Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies. Journal of Clinical Nutrition. 99 (5): 1235-1242.

    Aydar E.F., Tutuncu S. & Ozcelik B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods. 7: 103975.

    Carvalho L.M.J., Gomes P.B., Godoy R.L.O., Pacheco S., Monte P.H.F., Carvalho J.L.V., Nutti M.R., Neves A.C.L., Vieira A.C.R.A. & Ramos S.R.R. (2012). Total carotenoid content, -carotene and -carotene, of landrace pumpkins (Cucurbita moschataDuch): A preliminary study. Food Research International. 47: 337-340.

    Chen Y.M. & Chang S.K.C. (2015). Macronutrients, phytochemicals, and antioxidant activity of soybean sprout germinated with or without light exposure. Journal of Food Science. 80: S1391-S1398.

    Deak N.A. & Johnson L.A. (2007). Fate of phytic acid in producing soy protein ingredients. Journal of the American Oil Chemists’ Society.

    Donker O.N. & Shah N.P. (2008). Production of -glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk. Journal of Food Science. 73 (1): 15-20.

    Duboc P. & Mollet B. (2001). Applications of exopolysaccharides in the dairy industry. International Dairy Journal. 11(9): 759-768.

    Enikeev R. (2012). Development of a new method for determination of exopolysaccharide quantity in fermented milk products and its application in technology of kefir production. Food Chemistry. 134: 2437-2441.

    Gao Y., Shang C., Maroof M.A.S., Biyashev R.M., Grabau E.A., Kwanyuen P., Burton J.W. & Buss G.R. (2007). A modified colorimetric method for phytic acid analysis in soybean. Crop Sci. 47: 1797-1803.

    Gellynck G. & Dewettinck K. (2017). Food sensory evaluation. Ghent University, Belgium. 390p.

    Hoeck J.A., Fehr W.R., Murphy P.A. & Welke G.A (2000). Influence of Genotype and environment on isoflavone contents of soybean. Crop Sci.40(1): 48-51.

    Huang X.Y., Cai W.X. & Xu B.J. (2014). Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine maxL.) and mung bean (Vigna radiataL.) with germination time. Food Chemistry. 143: 268-276.

    Kitawaki R., Nishimura Y., Takagi N., Iwasaki M., Tsuzuki K. & Fukuda M. (2009). Effects of Lactobacillus fermented soymilk and soy yogurt on hepatic lipid accumulation in rats fed a cholesterol-free diet. Bioscience, Biotechnology, and Biochemistry. 73(7): 1484-1488.

    Lai L.R., Hsieh S.C., Huang H.Y. & Chou C.C. (2013). Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anticolon cancer cell proliferation activity of soymilk. Journal of Bioscience and Bioengineering. 115(5): 552-556.

    Li C., Li W., Chen X., Feng M., Rui X., Jiang M.& Dong M. (2014). Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains. 57(2): 477-485.

    Lim Y.Y. & Murtijaya J. (2007). Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT - Food Science and Technology. 40: 1664-1669.

    Mai Văn Chung & Trần Ngọc Toàn (2015). Stress “ôxy hóa” và phản ứng bảo vệ của cây đậu tương DT84 đối với chì. Tạp chí Khoa học và Phát triển. 13(5): 783-789.

    McClements D.J., Newman E. & McClements I.F. (2019). Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance. Comprehensive Reviews in Food Science and Food Safety. 18(6): 2047- 2067.

    Nguyễn Đức Doan & Đinh Thị Tươi (2020). Sự thay đổi hàm lượng axit gamma-aminobutyric, axit phytic và một số thành phần hóa học khác của hạt đậu nành trong quá trình nẩy mầm. Tạp chí Khoa học Nông nghiệp Việt Nam. 18(6): 444-453.

    Nielsen S.S. (2010). Food analysis laboratory manual (2ndedition). Spinger. 171p.

    Pieter W., Wouter J.T.M. & Geurts T.J. (2005). Dairy Science and Technology, second edition, Taylor and Francis Group. LLC.

    Shilpa V., Hati S. & Yadav D. (2011). Biofunctionality of Probiotic Soy Yoghurt. Food and Nutrition Sciences. 2: 502-509.

    Taie H.A.A., El-Mergawi R. & Radwan S. (2008). Isoflavonoids, flavonoids, phenolic acids profiles and antioxidant activity of soybean seeds as affected by organic and bioorganic fertilization. American-Eurasian Journal. Agricultural and Environmental Sciences. 4(2): 207-213.

    Tian S., Sun Y., Chen Z., Yang Y. & Wang Y. (2019). Functional properties of polyphenols in grains and effects of physicochemical processing on polyphenols. Journal of Food Quality. ID 2793973.

    Trần Thị Định, Nguyễn Thị Thúy Ngà, Vũ Thị Huyền, Daylan A. Tzompa-Sosa & Koen Dewettinck (2023). Ảnh hưởng của thông số công nghệ đến chất lượng sữa đậu tương bổ sung bí đỏ. Tạp chí Khoa học Nông nghiệp Việt Nam. 21(3): 335-344.

    Vi Thị Hằng, Ma Văn Duy, Đào Minh Lệ, Lã Văn Hiền, Nguyễn Đức Huy, Trương Thanh Tùng, Trần Văn Tiến, Trần Văn Định & Nguyễn Tiến Dũng (2022). Xác định hàm lượng protein và lipit thô tổng số ở một số giống đậu tương. Tạp chí Khoa học và Công nghệ Việt Nam. 64(12): 65-68.