Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd
Kapil Singh Narayan,
Sakshi Gaurkhede,
Virat Sharma,
Ankur Kumar,
Bharat Bhushan,
Vijendra Mishra
Affiliations
Kapil Singh Narayan
Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), HSIIDC, Kundli, Sonipat 131028, HR, India
Sakshi Gaurkhede
Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), HSIIDC, Kundli, Sonipat 131028, HR, India
Virat Sharma
Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), HSIIDC, Kundli, Sonipat 131028, HR, India
Ankur Kumar
Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), HSIIDC, Kundli, Sonipat 131028, HR, India
Bharat Bhushan
Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), HSIIDC, Kundli, Sonipat 131028, HR, India
Vijendra Mishra
Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), HSIIDC, Kundli, Sonipat 131028, HR, India
Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two riboflavin producing probiotic strains of Lactobacillus plantarum i.e., MTCC 25432 (BBC32B) and MTCC 25433 (BBC33), and to compare the technological and functional properties of its developed products. Acidification rate and lactic acid production were enhanced with L. plantarum and its combination in a shorter time to reach pH 4.7. Hardness and cohesiveness were significantly (p L. plantarum followed by individual strains. Similarly, higher G′ (6.25 × 102 Pa), G” (2.30 × 103 Pa) and G* (8.00 × 102 Pa) values observed for the combination of both L. plantarum strains showed that the gel formed was firmer and had solid character. The riboflavin content of product developed with a combination of test cultures was significantly higher (342.11 µg/L) than individual cultures and control. The final product had a higher probiotic count (more than 9 log cfu/mL), which is also required for functional food containing probiotics.
