Aquasoya powder from the upcycled soybean cooking water can be a suitable ingredient for plant‐based yoghurt alternatives

• Published in: International journal of food science & technology Vol. 59; no. 9; pp. 6130 - 6149
• Main Authors: Jeon, Hye‐Ji, Shin, Weon‐Sun, Echeverria‐Jaramillo, Esteban
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.09.2024
• Subjects: Acceptance tests; Acidity; Aquafaba; Bacteria; Cooking; Fermentation; Flavors; Lactic acid; Lactic acid bacteria; lactic acid fermentation; Materials substitution; physicochemical properties; Prebiotics; Rheological properties; sensory acceptance; Sensory evaluation; Sensory properties; Soybeans; Starter cultures; Yogurt
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.17346

Summary Aquasoya, or soybean cooking water, is a novel plant‐based material as an egg substitute due to its functional proteins. However, research on its fermentation is still emergent. To assess its prebiotic potential, we developed a plant‐based yoghurt alternative using aquasoya powder (ASP). After analysing the main components of ASP, six variants of aquasoya yoghurt, employing commercial cultures, underwent physicochemical, rheological properties, lactic acid bacteria viability and sensory attributes. The results showed that all samples were maintained under pH 4.6 and acidity over 0.7 for 20 days of storage and displayed prebiotic potential. Additionally, yoghurt with 8% ASP content and Sacco starter culture exhibited a thinner network phase. Panellists noted yoghurt with culture – Culture For Health – had weaker flavour intensity and yoghurt with 8% ASP received the highest overall liking score in the preliminary consumer acceptance test. This study established aquasoya as a promising food ingredient for incorporation into a novel milk substitute. Aquasoya is soybean cooking water which contains galacto‐oligosaccharides. This promising ingredient showed prebiotic potential by lactic acid fermentation. Aquasoya yoghurt met Korean and US pH and acidity standards during storage and showed stable gel formation, indicating desirable yoghurt quality. Therefore, aquasoya can be a substitute for milk in plant‐based yoghurt production.