Fermented Soy-coffee Pudding Dessert Containing Probiotics: Product Formulation and Evaluation of Compositional Changes during Fermentation

Giselle Duarte^{1, 2,} , Ilana Felberg³, Veronica Calado⁴, Juliana DePaula¹, Monalisa S. C. de Jesus³, Rosires Deliza³, Marco Antonio L. Miguel^5, and Adriana Farah^1,

¹Universidade Federal do Rio de Janeiro, Instituto de Nutrição Josué de Castro, Av. Carlos Chagas Filho, 373, CCS, bloco J, Cidade Universitária - Ilha do Fundão, CEP 21941-902, Rio de Janeiro, Brasil

²Instituto Federal do Rio de Janeiro, Rua Senador Furtado, 121, Maracanã, CEP 20270-021 Rio de Janeiro, Brasil

³Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brasil

⁴Universidade Federal do Rio de Janeiro, Escola de Química, Centro de Tecnologia, bloco E, Cidade Universitária - Ilha do Fundão, CEP 21941-909, Rio de Janeiro, Brasil

⁵Universidade Federal do Rio de Janeiro, Instituto de Microbiologia Paulo de Góes, Av. Carlos Chagas Filho, 373, CCS, bloco I, Cidade Universitária - Ilha do Fundão, CEP 21941-902, Rio de Janeiro, Brasil

Cite this paper:
Giselle Duarte, Ilana Felberg, Veronica Calado, Juliana DePaula, Monalisa S. C. de Jesus, Rosires Deliza, Marco Antonio L. Miguel and Adriana Farah. Fermented Soy-coffee Pudding Dessert Containing Probiotics: Product Formulation and Evaluation of Compositional Changes during Fermentation. Journal of Food and Nutrition Research. 2023; 11(5):333-344. doi: 10.12691/jfnr-11-5-1

Abstract

This study aimed at developing a probiotic fermented soymilk-based dessert containing coffee and soybean hull. Nine fermented formulations were elaborated with 10% powdered soymilk (w/v), varying percentages of sugar, arabica soluble coffee, and soy hull. They were fermented with probiotic strains of Lactobacilli and Bifidobacteria (10⁶ CFU/mL). One hundred and twenty-nine adults from Rio de Janeiro/RJ and Curitiba/PR, Brazil, evaluated the acceptance of the formulated products. The final formulation was physicochemically characterized. During 6h fermentation, the probiotics count increased from 10⁶ to 10⁸ in both strains. The well-accepted formulation contained 15% sucrose, 1% soy hull, and 0.5 or 1.5 % soluble coffee (score: 6.6±1.5 on a 9-point-scale). Alternatively, sucrose can be replaced by other types of sweeteners. Young people (n=45) who drank 2-4 cups of coffee per day liked the product the most (score: 7.1±1.4). While fermentation did not affect the total soy isoflavones content, it decreased the content of coffee chlorogenic acids by 32.6% but produced bioavailable phenolic acids as metabolites. A decrease in the content of flatus-producing oligosaccharides was also observed. In conclusion, probiotics fermentation and the addition of arabica soluble coffee made possible the development of a well-accepted and potentially healthy beany-flavor-free, dairy-free, pudding-like dessert.

Keywords:
dairy-free probiotic phenolic compounds soymilk soy hull vegan

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