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

Authors

  • Samreen Ahsan
  • Adnan Khaliq
  • Muhammad Farhan Jahangir Chughtai
  • Muhammad Nadeem
  • Amir Alaud Din
  • Miroslava Hlebová
  • Maksim Rebezov
  • Mars Khayrullin
  • Ivan Mikolaychik
  • Larisa Morozova
  • Mohammad Ali Shariati

DOI:

https://doi.org/10.15414/jmbfs.2020.10.1.145-149

Keywords:

Functional, Soy Milk, Nutritional Aspects

Abstract

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).

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Published

2020-08-01

How to Cite

Ahsan, S. ., Khaliq, A. ., Chughtai, M. F. J. ., Nadeem, M. ., Din, A. A. ., Hlebová, M. ., Rebezov, M. ., Khayrullin, M. ., Mikolaychik, I. ., Morozova, L. ., & Shariati, M. A. . (2020). FUNCTIONAL EXPLORATION OF BIOACTIVE MOIETIES OF FERMENTED AND NON-FERMENTED SOY MILK WITH REFERENCE TO NUTRITIONAL ATTRIBUTES. Journal of Microbiology, Biotechnology and Food Sciences, 10(1), 145–149. https://doi.org/10.15414/jmbfs.2020.10.1.145-149

Issue

Section

Biotechnology
Received 2020-10-20
Online Published 2020-08-01

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