AGROBIOLOGIA
Volume 13, Numéro 2, Pages 3587-3596
2023-12-27
Production And Quality Evaluation Of Synbiotic Soymilk-oat And Cow'smilk -oat Yoghurt Fermented With Lactic Acid Bacteria
Authors : Benmeziane Farida . Boussouek Lina . Cherifi Achraf .
Abstract
Description of the subject: The search for "medicinal" foods is today the objective of all countries, especially those in developing, in order to alleviate the problems of nutritional deficiencies and to prevent several health problems. Objective: The objective of this work was to develop a new functional food product using new materials oats and soy milk. Methods: Four yogurt samples were prepared under the same standardized conditions; two of them were made with cow's milk with or without added oats, and others with soy milk with or without added oats. The yoghurts were characterized for their physicochemical (pH, acidity and dry extract), microbiological and organoleptic qualities. Syneresis was also determined. Results: The physicochemical characteristics of soy milk yoghurt were close to those of plain yoghurt with a pH between 4.45 and 4.95 and an acidity between 40 and 93°D. Addition of oats increased total dry extract and decreased syneresis. The absence of contamination germs was observed in all the yoghurts. Conclusion : Soy milk and oat have been used advantageously in the manufacture of a functional food (probiotic and prebiotic) and the product has been appreciated by consumers, which supposes its possible commercialization.
Keywords
Yogurt ; Oats ; soymilk ; quality assessment
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