Studying of The Viability of Selected Probioitcs in Soy Milk to Develop A Functional Beverage Product
| Main Authors: | Anh Thu, Dao Thi; Chemical Engineering Department, University of Science and Technology, The University of Danang, 54 Nguyen Luong Bang Str., Danang City, Vietnam., Tuan, Chau Ngoc; Statistics-Informatics Department, University of Economics, The University of Danang, 71 Ngu Hanh Son Str., Danang city, Vietnam., Xuan Van, Nguyen Thi; Chemical Engineering Department, University of Science and Technology, The University of Danang, 54 Nguyen Luong Bang Str., Danang City, Vietnam. |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
International Journal on Advanced Science, Engineering and Information Technology
, 2015
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| Subjects: | |
| Online Access: |
http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/596 http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/596/pdf_86 |
Daftar Isi:
- In this research, Lactobacillus casei (L.casei) and Lactobacillus plantarum (L.plantarum) were added into two soymilk products. The number of survival probiotics as well as the effects of probiotic strains, soymilk brands and additives to the quality of final product were also studied. The initial number was added around 107 to 108(CFU/ml) into Fami and Vinasoy soy milk. The number of survival probiotics was stable during the first four weeks with about 107 (CFU/ml) and then decreased to around 106 (CFU/ml) in the sixth week. In term of soymilkâs quality, the pH decreased dramatically while the Brix fell slowly after storing seven days in both soymilk products. The influence of food additive-fructose oligosaccharides adding to microencapsulate probiotics was also examined to increase storage time and final product quality.