Influence of modified cassava starch on the physicochemical properties of a fermented soybean beverage

Fermented soybean beverages are an alternative for improving intestinal health, and fermentation reduces the anti-nutritional factors of this legume. However, they do show high syneresis and low viscosity. Modified cassava starches could be added as a thickener and/or stabilizer to improve the quali...

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Bibliographic Details
Published inAgronomía colombiana Vol. 41; no. 1; p. e106936
Main Authors Rodriguez-Ruiz, Julian David, Rodríguez-Sandoval, Eduardo, Hernández, María Soledad
Format Journal Article
LanguageEnglish
Published Bogota Universidad Nacional de Colombia 01.01.2023
Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia
Subjects
Acidity
Beverages
Cassava
Fermentation
Fermented food
Fermented milk products
fermenting microorganisms
Intestine
Legumes
Microorganisms
physicochemical parameters
Physicochemical properties
Probiotics
Soybeans
Starch
Starches
Statistical analysis
Syneresis
Thickening agents
Viscosity
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Summary:Fermented soybean beverages are an alternative for improving intestinal health, and fermentation reduces the anti-nutritional factors of this legume. However, they do show high syneresis and low viscosity. Modified cassava starches could be added as a thickener and/or stabilizer to improve the quality of the product. The aim of this research was to assess the effect of adding modified cassava starch on the physicochemical properties of a fermented soybean beverage. Preliminary tests were carried out varying the concentration (0.8%, 1.0%, and 1.2%) of 3 types of modified cassava starch: octenyl succinic anhydride (OSA), acetylated distarch adipate (ADA) cross-linked starch, and substituted-crosslinked starch (mixed). A commercial culture of starter microorganisms and probiotics was used in the fermentation process. The statistical analysis was carried out with a two-factor (type of starch and concentration) and 3-level design; quality parameters such as pH, acidity, soluble solids, syneresis, and viscosity comparable to commercial fermented dairy beverages were evaluated. OSA starch had a lower syneresis and higher viscosity than the other starches for each concentration. Furthermore, the addition of 1.0% OSA and mixed starch, as well as 1.2% ADA starch, are comparable to the control commercial soybean beverage (SC).
ISSN:0120-9965
2357-3732
DOI:10.15446/agron.colomb.v41n1.106936