KMID : 1007520190280041155
|
|
Food Science and Biotechnology 2019 Volume.28 No. 4 p.1155 ~ p.1161
|
|
The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi
|
|
Kim Hee-Jin
Han Myung-Joo
|
|
Abstract
|
|
|
In this study, to understand whether d-allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated Leuconostoc mesenteroides and Lactobacillus plantarum from kimchi and fermented in soymilk at various contents of d-allulose and sucrose. The lactic acid bacteria counts in soy yogurt had the highest range of 9.23?9.49 log CFU/g at 24 h fermentation and then decreased. At 48 h fermentation, the pH showed 4.31 and 4.52 in the samples containing 75% and 100% d-allulose as sweetener. DPPH radical scavenging activity showed a decreasing tendency as the amount of d-allulose increased. Soy yogurt samples containing d-allulose had higher scores in sweet taste, sour taste and overall preference in sensory evaluation. These findings suggest that d-allulose is beneficial for the development of a low calorie soy yogurt.
|
|
KEYWORD
|
|
Soy yogurt, d-Allulose, Leuconostoc mesenteroides, Lactobacillus plantarum, Fermentation
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|