Processing of soy beverages obtained from the grain, flour and powder extract and fermented by probiotics.

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dc.contributorMURIEL DA SILVA CARNEIRO, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO RIO DE JANEIRO; GUSTAVO LUIS DE PAIVA ANCIENS RAMOS, UNIVERSIDADE FEDERAL FLUMINENSE; MARCIA CRISTINA SILVA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO RIO DE JANEIRO; EDUARDO HENRIQUE MIRANDA WALTER, CTAA.
dc.creatorCARNEIRO, M. da S.
dc.creatorRAMOS, G. L. de P. A.
dc.creatorSILVA, M. C.
dc.creatorWALTER, E. H. M.
dc.date2025-12-16T19:48:40Z
dc.date2025-12-16T19:48:40Z
dc.date2025-12-16
dc.date2022
dc.date.accessioned2026-06-30T23:11:03Z
dc.descriptionSoy-based fermented probiotic drinks are an option in the beverage market. For the food industry to meet the challenge of the demand for new products, the technological simplification of the production process is one factor that facilitates market insertion. The objective of this work was to evaluate the suitability of a process for fermentation, by probiotic bacteria, of liquid soy bases obtained from the grain, flour and powder extract, to have the technology for the industrial production of the beverage from different raw materials. The liquid bases were submitted to the same basic formulation process with sucrose, tricalcium phosphate and potassium sorbate dispersed in water. The probiotic bacteria tested, Lactobacillus acidophilus and Bifidobacterium animalis, showed fermentative potential in the three liquid bases studied and the final drinks complied with Brazilian legislation, which establishes a minimum concentration of 8 log CFU per serving during at least 45 days of refrigerated storage at 8 °C. Thus, the suitability of the process for the raw materials was proven. Among the drinks prepared, as well as in relation to the microorganism applied, few variations were observed related to the proximate composition, counting of spoilages and monitoring of the acidity from the process of fermentation.
dc.identifierFood Science and Technology, v. 42, e79322, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1182938
dc.identifierDOI: https://doi.org/10.1590/fst.79322
dc.identifier.urihttp://hdl.handle.net/123456789/375968
dc.languageeng
dc.rightsopenAccess
dc.subjectSoja
dc.subjectBebida
dc.subjectExtrato
dc.subjectExtrato Vegetal
dc.subjectPó
dc.subjectFarinha de Soja
dc.subjectFermentação
dc.subjectProduto de Origem Vegetal
dc.subjectSoy flour
dc.subjectFermentation
dc.subjectBeverages
dc.subjectSoybeans
dc.subjectExtracts
dc.subjectPowders
dc.subjectVegetable extracts
dc.subjectVegetable products
dc.titleProcessing of soy beverages obtained from the grain, flour and powder extract and fermented by probiotics.
dc.typeArtigo de periódico

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