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Yogurt fortification with predigeste...

Michigan State University.

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Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits./
作者:	Nsofor, Obianuju Nwamaka.
面頁冊數:	200 p.
附註:	Adviser: Zey Ustunol.
Contained By:	Dissertation Abstracts International70-02B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3348158
ISBN:	9781109036800

Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits.
Nsofor, Obianuju Nwamaka.

Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits. - 200 p.

Adviser: Zey Ustunol.

Thesis (Ph.D.)--Michigan State University, 2008.

Growth (CFU/ml), changes in pH and titratable acidity (%TA) measurements were used to study culture activities and growth of 3 lactic acid bacteria (LAB) namely Streptococcus salivarius subsp. thermophilus (St 133), Lactobacillus delbruekii subsp. bulgaricus (Lr 78) and Lactobacillus acidophilus (La NCFM). These cultures were grown in blends (3:7, 1:1, 7:3) of reconstituted non-fat dry milk (NFDM) and germinated (GSP) or non-germinated (NGSP) whole soy powder obtained from three soybean varieties (Vinton 81, DF 222 and E05276-T). Cultures grown in most milk blends that contained both germinated and non-germinated whole soy powder gave low pH, high %TA and growth values. The lowest pH and highest %TA and growth were obtained when the cultures were grown in 1:1 NFDM+GSP or NGSP blend. Cultures grown in germinated whole soy powder blends produced more acid and growth (p ≤ .001) than its non-germinated counterparts. The 1:1 blends of NFDM and GSP or NGSP were utilized to make low-fat Swiss-style strawberry yogurt. Sensory evaluation by 112 untrained panelists showed that there was no consumer preference for cow's milk yogurt over whole soy-fortified cow's milk yogurt.

ISBN: 9781109036800Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits.
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245 1 0 $a Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits.
300 $a 200 p.
500 $a Adviser: Zey Ustunol.
500 $a Source: Dissertation Abstracts International, Volume: 70-02, Section: B, page: 0757.
502 $a Thesis (Ph.D.)--Michigan State University, 2008.
520 $a Growth (CFU/ml), changes in pH and titratable acidity (%TA) measurements were used to study culture activities and growth of 3 lactic acid bacteria (LAB) namely Streptococcus salivarius subsp. thermophilus (St 133), Lactobacillus delbruekii subsp. bulgaricus (Lr 78) and Lactobacillus acidophilus (La NCFM). These cultures were grown in blends (3:7, 1:1, 7:3) of reconstituted non-fat dry milk (NFDM) and germinated (GSP) or non-germinated (NGSP) whole soy powder obtained from three soybean varieties (Vinton 81, DF 222 and E05276-T). Cultures grown in most milk blends that contained both germinated and non-germinated whole soy powder gave low pH, high %TA and growth values. The lowest pH and highest %TA and growth were obtained when the cultures were grown in 1:1 NFDM+GSP or NGSP blend. Cultures grown in germinated whole soy powder blends produced more acid and growth (p ≤ .001) than its non-germinated counterparts. The 1:1 blends of NFDM and GSP or NGSP were utilized to make low-fat Swiss-style strawberry yogurt. Sensory evaluation by 112 untrained panelists showed that there was no consumer preference for cow's milk yogurt over whole soy-fortified cow's milk yogurt.
520 $a The concentrations of isoflavone isomers genistein, daidzein, genistin and daidzin were determined in raw soy powder (RSP), NGSP and GSP of Vinton 81, DF 222 and E05276-T soybean varieties using reverse-phase high-performance liquid chromatography (HPLC). Stachyose (oligosaccharide) contents of NGSP and GSP were analyzed using HPLC. The combined four isoflavone isomers and stachyose concentrations were highest in non-germinated (soaked) DF 222. All the germinated and non-germinated soy powders contained high quantities of isoflavone irrespective of soybean variety. Germinated soy powders had significantly lower amount of stachyose than non-germinated powders (p < 0.001). Also HPLC analysis of yogurt samples showed that total isoflavone contents increased from 1st to 6th week of cold storage. The genistein and daidzein contents of the soy-fortified yogurts remained the same throughout the 6 weeks of storage.
520 $a Shelf life studies of the yogurt samples indicated that growth and viability of all the cultures were above 107 CFU/g of yogurt. A concentration of at least 106 viable probiotic cultures is needed in fermented foods in order to exert health benefits to the consumers. Soy-fortified yogurts had the highest concentration of cell counts, which were statistically different from all dairy or soy yogurts.
590 $a School code: 0128.
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650 4 $a Biology, Microbiology. $3 1017734
650 4 $a Health Sciences, Nutrition. $3 1017801
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