title: Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design.
abstract: The objective of this work was to optimize a fermented soy product formulation with kefir and soy, oat and wheat fibers and to evaluate the fiber and product characteristics. A simplex-centroid mixture design was used for the optimization. Soymilk, soy, oat and wheat fiber mixtures, sucrose and anti-foaming agent were used for the formulation, followed by thermal treatment, cooling and the addition of flavoring. Fermentation was performed at 25 °C with a kefir culture until a pH of 4.5 was obtained. The products were cooled, homogenized and stored for analysis. From the mathematical models and variables response surface and desirability an optimal fermented product was formulated containing 3% (w/w) soy fiber. Compared with the other formulations, soy fermented product with 3% soy fiber had the best acidity, viscosity, syneresis, firmness and Lactococcus lactis count.
authors.affiliation: Department of Food Science and Technology, Londrina State University , Londrina, Paraná , Brazil.
authors.forename: Tahis Regina
authors.initials: TR
authors.lastname: Baú
authors.forename: Sandra
authors.initials: S
authors.lastname: Garcia
authors.forename: Elza Iouko
authors.initials: EI
authors.lastname: Ida
mesh_terms: D018554:Avena; D043302:Cultured Milk Products; D004032:Diet; D004043:Dietary Fiber / Q000032:analysis*; D005285:Fermentation; D005516:Food Microbiology; D006244:Hardness; D006801:Humans; D006863:Hydrogen-Ion Concentration; D013294:Lactococcus lactis; D008962:Models, Theoretical; D045730:Soy Foods / Q000032:analysis* / Q000382:microbiology; D013395:Sucrose; D013696:Temperature; D014908:Triticum; D014783:Viscosity
chemical_list: D004043:Dietary Fiber; D013395:Sucrose