Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field fermented functional foods. The aim this study was to develop riboflavin enriched soy curds either or combination two producing probiotic strains Lactobacillus plantarum i.e., MTCC 25432 (BBC32B) and 25433 (BBC33), compare technological properties its developed products. Acidification rate lactic ac...

The leavening of gluten-free rice flour bread is enhanced when soymilk used instead water. However, as the amount batter increased to bake in shape a square, crumb becomes less dense. This study aimed investigate effects hydrocolloids (xanthan, guar, curdlan, methylcellulose, and hydroxypropyl methylcellulose) on hollowing. When 0.5 % methylcellulose or was added made with soymilk, could be bak...

In this study we evaluated the effects of soy products on ethanol metabolism during periods of acute and chronic consumption in rats. Gastric ethanol content and blood ethanol and acetaldehyde concentrations were investigated after the oral administration of ethanol (34 mmol/kg) plus soy products such as soymilk (SM) or fermented soymilk (FSM). The gastric ethanol concentration of the FSM group...

Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt) with the combined probiotics of Lactobacillus helveticus B02, Streptococcus thermophilus IFFI 6038 and Lactobacillus bulgaricus AS1.1482. The physicochemical, textural and sensory characteristics of the fermented products were...

Oil bodies (OBs) are lipid-storing organelles of soybean seeds and the source substrates for enzymatic oxidation reaction soymilk flavour formation. However, triacylglycerols (TAGs) in OBs surrounded by a membrane composed phospholipids embedded with integral oleosins to prevent them from being hydrolyzed lipase. Therefore, specific process formation becomes complicated is not well understood. ...

The study used newly introduced soymilk product to explore the effects of familiarity, exposure and product information on product usage. The results showed that familiarity affected usage, exposure positively influenced usage decisions but product information did not have effect on acceptability. The study suggests that the experience derived from product trial may have a greater effect on int...