Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1182938
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dc.contributor.authorCARNEIRO, M. da S.
dc.contributor.authorRAMOS, G. L. de P. A.
dc.contributor.authorSILVA, M. C.
dc.contributor.authorWALTER, E. H. M.
dc.date.accessioned2025-12-16T19:48:40Z-
dc.date.available2025-12-16T19:48:40Z-
dc.date.created2025-12-16
dc.date.issued2022
dc.identifier.citationFood Science and Technology, v. 42, e79322, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1182938-
dc.descriptionSoy-based fermented probiotic drinks are an option in the beverage market. For the food industry to meet the challenge of the demand for new products, the technological simplification of the production process is one factor that facilitates market insertion. The objective of this work was to evaluate the suitability of a process for fermentation, by probiotic bacteria, of liquid soy bases obtained from the grain, flour and powder extract, to have the technology for the industrial production of the beverage from different raw materials. The liquid bases were submitted to the same basic formulation process with sucrose, tricalcium phosphate and potassium sorbate dispersed in water. The probiotic bacteria tested, Lactobacillus acidophilus and Bifidobacterium animalis, showed fermentative potential in the three liquid bases studied and the final drinks complied with Brazilian legislation, which establishes a minimum concentration of 8 log CFU per serving during at least 45 days of refrigerated storage at 8 °C. Thus, the suitability of the process for the raw materials was proven. Among the drinks prepared, as well as in relation to the microorganism applied, few variations were observed related to the proximate composition, counting of spoilages and monitoring of the acidity from the process of fermentation.
dc.language.isoeng
dc.rightsopenAccess
dc.titleProcessing of soy beverages obtained from the grain, flour and powder extract and fermented by probiotics.
dc.typeArtigo de periódico
dc.subject.thesagroSoja
dc.subject.thesagroBebida
dc.subject.thesagroExtrato
dc.subject.thesagroExtrato Vegetal
dc.subject.thesagroPó
dc.subject.thesagroFarinha de Soja
dc.subject.thesagroFermentação
dc.subject.thesagroProduto de Origem Vegetal
dc.subject.nalthesaurusSoy flour
dc.subject.nalthesaurusFermentation
dc.subject.nalthesaurusBeverages
dc.subject.nalthesaurusSoybeans
dc.subject.nalthesaurusExtracts
dc.subject.nalthesaurusPowders
dc.subject.nalthesaurusVegetable extracts
dc.subject.nalthesaurusVegetable products
riaa.ainfo.id1182938
riaa.ainfo.lastupdate2025-12-16
dc.identifier.doiDOI: https://doi.org/10.1590/fst.79322
dc.contributor.institutionMURIEL DA SILVA CARNEIRO, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO RIO DE JANEIRO; GUSTAVO LUIS DE PAIVA ANCIENS RAMOS, UNIVERSIDADE FEDERAL FLUMINENSE; MARCIA CRISTINA SILVA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO RIO DE JANEIRO; EDUARDO HENRIQUE MIRANDA WALTER, CTAA.
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