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Influence of modified cassava starch on the physicochemical properties of a fermented soybean beverage
Influencia del almidón de yuca modificado sobre las propiedades fisicoquímicas de una bebida fermentada de soya
DOI:
https://doi.org/10.15446/agron.colomb.v41n1.106936Keywords:
syneresis, viscosity, physicochemical parameters, fermenting microorganisms, probiotics (en)sinéresis, viscosidad, parámetros fisicoquímicos, microorganismos fermentadores, probióticos (es)
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Fermented soybean beverages are an alternative for improving intestinal health, and fermentation reduces the anti-nutritional factors of this legume. However, they do show high syneresis and low viscosity. Modified cassava starches could be added as a thickener and/or stabilizer to improve the quality of the product. The aim of this research was to assess the effect of adding modified cassava starch on the physicochemical properties of a fermented soybean beverage. Preliminary tests were carried out varying the concentration (0.8%, 1.0%, and 1.2%) of 3 types of modified cassava starch: octenyl succinic anhydride (OSA), acetylated distarch adipate (ADA) cross-linked starch, and substituted-crosslinked starch (mixed). A commercial culture of starter microorganisms and probiotics was used in the fermentation process. The statistical analysis was carried out with a two-factor (type of starch and concentration) and 3-level design; quality parameters such as pH, acidity, soluble solids, syneresis, and viscosity comparable to commercial fermented dairy beverages were evaluated. OSA starch had a lower syneresis and higher viscosity than the other starches for each concentration. Furthermore, the addition of 1.0% OSA and mixed starch, as well as 1.2% ADA starch, are comparable to the control commercial soybean beverage (SC).
Las bebidas fermentadas de soya son una alternativa para mejorar la salud intestinal y reducir los factores anti-nutricionales de esta leguminosa; no obstante, muestran alta sinéresis y baja viscosidad. Para mejorar estas características de calidad, se podrían adicionar almidones de yuca modificados empleados como espesante y/o estabilizante en el producto. El objetivo de este estudio fue evaluar el efecto de la adición de almidones de yuca modificados en las propiedades fisicoquímicas de una bebida fermentada de soya. Se realizaron pruebas preliminares variando la concentración (0.8%, 1.0% y 1.2%) de 3 tipos de almidón de yuca modificado: anhidirdo octenil succínico (OSA), almidón entrecruzado de adipato de dialmidón acetilado (ADA) y almidón entrecruzado-sustituido (mixto). La fermentación se realizó a partir de un cultivo comercial de microorganismos iniciadores y cultivos probióticos. El análisis estadístico se realizó con un diseño de dos factores (tipo de almidón y concentración) y 3 niveles; se evaluaron parámetros de calidad como pH, acidez, sólidos solubles, sinéresis y viscosidad comparables a los de bebidas lácteas comerciales. El almidón OSA tuvo una sinéresis menor y una viscosidad mayor frente a los otros almidones para cada una de las concentraciones. Por otra parte, la adición del 1.0% del almidón OSA y mixto, así como del almidón ADA al 1.2%, son comparables con el control de bebida comercial de soya (SC).
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