FUNCTIONAL EXPLORATION OF BIOACTIVE MOIETIES OF FERMENTED AND NON-FERMENTED SOY MILK WITH REFERENCE TO NUTRITIONAL ATTRIBUTES

Soybean an amusing source of protein, oil, carbohydrates and bioactive moieties make it functional to combat hypercholesterolemia, hyperglycemia, age related bone loss, hormone replacement therapy and anti- cancer. Fermentation is considered as a pragmatic approach to augment bioactive moieties and...

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Bibliographic Details
Published in:Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2020-08, Vol.10 (1), p.145-149
Main Authors: Ahsan, Samreen, Khaliq, Adnan, Chughtai, Muhammad Farhan Jahangir, Nadeem, Muhammad, Din, Amir Alaud, Hlebová, Miroslava, Rebezov, Maksim, Khayrullin, Mars, Mikolaychik, Ivan, Morozova, Larisa, Shariati, Mohammad Ali
Format: Article
Language:English
Subjects:
Acidity
Antioxidants
Aroma
Beverages
Biological activity
Bone loss
Carbohydrates
Daidzein
Fermentation
Fermented milk products
Flavor
Genistein
Hormone replacement therapy
Hypercholesterolemia
Hyperglycemia
Isoflavones
Milk
Newtonian fluids
Non Newtonian fluids
Plant-based beverages
Protein sources
Proteins
Rheological properties
Rheology
Sensory evaluation
Soy products
Soya bean milk
Soybeans
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Summary:Soybean an amusing source of protein, oil, carbohydrates and bioactive moieties make it functional to combat hypercholesterolemia, hyperglycemia, age related bone loss, hormone replacement therapy and anti- cancer. Fermentation is considered as a pragmatic approach to augment bioactive moieties and to eliminate anti-nutritional components in soy bean. The current research was done to compare fermented and non-fermented soy milk by estimating their physicochemical analyses (Fat, protein, ash, SNF, TSS) pH, acidity, antioxidant (DPPH, ABTS and FRAP), rheology and isoflavones content (Genistein and Daidzein). The resultant data justify that process of fermentation boost up antioxidant profile, bioactive moieties becomes more viable and rheological analysis stated that soy milk is non-Newtonian fluid and fermentation increases the viscosity of soy milk by making gel network with LAB and protein. The sensory evaluation also justifies the hypothesis of current research by getting bountiful higher score to fermented soy milk for (color, flavor, aroma, texture and overall acceptability).
ISSN:1338-5178
1338-5178
DOI:10.15414/jmbfs.2020.10.1.145-149