Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd

Singh Narayan, Kapil; Gaurkhede, Sakshi; Sharma, Virat; Kumar, Ankur; Bhushan, Bharat; Mishra, Vijendra

doi:10.3390/fermentation7020047

Open AccessArticle

Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd

by

Kapil Singh Narayan

,

Sakshi Gaurkhede

,

Virat Sharma

,

Ankur Kumar

,

Bharat Bhushan

and

Vijendra Mishra

^*

Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), HSIIDC, Kundli, Sonipat 131028, HR, India

^*

Author to whom correspondence should be addressed.

Fermentation 2021, 7(2), 47; https://doi.org/10.3390/fermentation7020047

Submission received: 20 February 2021 / Revised: 23 March 2021 / Accepted: 25 March 2021 / Published: 28 March 2021

(This article belongs to the Special Issue Probiotic Delivery through Non-Bovine Milk and Milk Products: Trends, Novelties and Benefits)

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Abstract

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 < 0.05) higher for fermented soymilk by co-culture of 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.

Keywords: probiotic; riboflavin; soycurd; Lactobacillus plantarum

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MDPI and ACS Style

Singh Narayan, K.; Gaurkhede, S.; Sharma, V.; Kumar, A.; Bhushan, B.; Mishra, V. Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd. Fermentation 2021, 7, 47. https://doi.org/10.3390/fermentation7020047

AMA Style

Singh Narayan K, Gaurkhede S, Sharma V, Kumar A, Bhushan B, Mishra V. Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd. Fermentation. 2021; 7(2):47. https://doi.org/10.3390/fermentation7020047

Chicago/Turabian Style

Singh Narayan, Kapil, Sakshi Gaurkhede, Virat Sharma, Ankur Kumar, Bharat Bhushan, and Vijendra Mishra. 2021. "Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd" Fermentation 7, no. 2: 47. https://doi.org/10.3390/fermentation7020047

APA Style

Singh Narayan, K., Gaurkhede, S., Sharma, V., Kumar, A., Bhushan, B., & Mishra, V. (2021). Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd. Fermentation, 7(2), 47. https://doi.org/10.3390/fermentation7020047

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd

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