Producción CyT
Congreso
Autoría
Avila Hael GN
;
Nacchio B
;
GARRO, OSCAR ALFREDO
;
Medina R
Fecha
2024
Editorial y Lugar de Edición
CERELA-CONICET
Resumen
Información suministrada por el agente en
SIGEVA
The production of plant-based foods is currently expanding. Soybean is a widely cultivated, legume rich in vegetable protein (35–40%), lipids (19–22%) and other important nutrients (isoflavones, minerals and dietary fiber). However, its consumption is limited by the beany flavors (off flavors). The use of selected lactic acid bacteria (LAB) emerges as a technological strategy to modify the soy matrix, increasing its nutritional value, and improving the organoleptic characteristics. ...
The production of plant-based foods is currently expanding. Soybean is a widely cultivated, legume rich in vegetable protein (35–40%), lipids (19–22%) and other important nutrients (isoflavones, minerals and dietary fiber). However, its consumption is limited by the beany flavors (off flavors). The use of selected lactic acid bacteria (LAB) emerges as a technological strategy to modify the soy matrix, increasing its nutritional value, and improving the organoleptic characteristics. LAB that metabolize citrate produce compounds such as acetate, diacetyl, acetaldehyde and acetoin, which determine the flavor of many fermented foods. The objective of this work was to evaluate the production of organic acids, diacetyl (DA) and acetoin (AC) in fermented soybean products added with different sources of citric acid. Aqueous soy extract (EAS) and soy pastes (PS) were used with the addition of strawberry, orange peel or pulp, and/or sodium citrate. In total, 6 PS matrices and 5 EAS matrices were evaluated without and with additions of the different citrate sources. Each matrix was individually inoculated at 2% with Lacticaseibacillus paracasei subsp. paracasei CRL 207 (strain selected for its ability to utilize citrate) and incubated at 37°C for 8 h in EAS and 16 h in PS. PS and EAS without and with aggregates uninoculated were used as controls. Organic acids were determined by HPLC, and volatile compounds by GC. The main acids detected in all samples were lactic, citric and acetic. It was shown that the soybean matrix contains citric acid (EAS and PS without aggregates: 1.24 and 6.03 mg acid/g of sample, respectively). The addition of orange or strawberry to EAS produced a slight increase in the initial citric acid concentration, being higher with strawberry (EAS+strawberry: 1.79 mg citric acid/g of sample). After 8 h of incubation was production of lactic acid was observed in all EAS sample. In EAS + commercial citrate presented the highest concentration of lactic acid (12.63 mg lactic acid/g of sample). In all PS citrate consumption was observed, detecting high consumed in PS + strawberry (95%). In this sample, the highest production of lactic acid (9.64 mg acid/g of sample) was obtained. DA and AC (DA-AC) production was detected in all fermented PS (138.4 mM to 219.29 mM), while in EAS these compounds were detected at very low concentrations (4.68 mM to 17.85 mM). In soy matrices added orange peel, was observed the highest values of the DA-AC. In conclusion, a strategy to improve the organoleptic characteristics of soy products consisting in ferment soybean paste added of oranges or sodium citrate inoculated with L. paracasei subsp. paracasei CRL 207 for 16 h at 37 °C.
Ver más
Ver menos
Palabras Clave
SOY FOODSLACTIC ACID BACTERIAFERMENTATIONORGANOLEPTIC PROPERTIES