Desenvolvimento de leite fermentado com Okara com potencial efeito simbiótico

Abstract

During soy processing to produce its hydro soluble extract, a byproduct the Okara, is obtained which has a high nutritional quality, for its protein content and prebiotic fibers. The aim was to evaluate the technological and sensory feasibility for the use of Okara to develop a fermented milk with potential symbiotic effect setting great production conditions. The independent variables were Okara concentration (2,0 to 9,0%) and fermentation temperature (34 to 47ºC), the variable answers were: fermentation time, titratable acidity, soluble solids and formulations aspect. The experiments were carried out according to the Central Composite Design with 13 treatments, the results were analyzed according to the Response Surface Methodology. The fermentative enviroments with wet Okara, pasteurised Milk and demerara sugar (5%) were inoculated with Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis, fermented in incubator (pH 4,3). The product was submitted to coliform microbiotic analysis at 45ºC, lactic bacterial count and sensory analysis (preference ranking test). Fermentation optimum conditions were Okara addition of 8% and fermentation temperature of 45ºC. The product has met the microbiological safety standards and shown lactic acid feasibility higher than 109 CFU g-1 during storage, meeting the regulation norms. On sensory evaluation, 6% Okara sample has not shown difference regarding the 2% and 9% ones expressing difference between each other (p<0,05). It is concluded that the use of Okara in order to produce a fermented milk with potential symbiotic effect shows technological and sensory feasibility, as a sustainable alternative, which adds nutritional value to the product.