naa a22 4500 510727352 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-1021-4 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1021-4 Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk [Elektronische Daten] [Shalini Mishra, H. Mishra] Preparation of yoghurt-like product from non-dairy raw material, such as soy with probiotic and prebiotic is a novel development in the field of fermented functional foods. This research work aimed at finding the new combinations of probiotics Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus, which can give good product characteristics to fermented soy milk. Fructooligosaccharide was added in an attempt to reduce the after-taste of soymilk, improve acidification rates and growth of probiotics. Acidification rate was enhanced with L. acidophilus-L. plantarum and L. acidophilus-L. plantarum-L. rhamnosus, resulting in a shorter time to reach pH4.5. Hardness was significantly (P < 0.05) higher for soy yoghurt fermented by binary co-culture followed by mixed cultures. All the samples showed higher G′ (1,279.70-1405Pa) and lower tan δ (0.273-0.346) values which signifies firmer and solid-like character of the gel formed by probiotic bacteria. Soy yoghurt made with L. acidophilus-L. plantarum resulted in improved product characteristics with shorter t pH4.5 (4.28h). Soy yoghurt fermented with L. acidophilus-L. plantarum showed more than 9 log cfu/ml count which is required for probiotic functional food. Springer Science+Business Media New York, 2012 Probiotics nationallicence Fructooligosaccharide nationallicence Synbiotic nationallicence Soy yoghurt nationallicence Binary co-culture nationallicence Mix culture nationallicence FOS : Fructooligosaccharide nationallicence TPA : Texture profile analysis nationallicence TA : Texture profile nationallicence EPS : Exopolysaccharide nationallicence Mishra Shalini Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, 721302, Kharagpur, West Bengal, India aut Mishra H. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, 721302, Kharagpur, West Bengal, India aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3166-3176 1935-5130 6:11<3166 2013 6 11947 https://doi.org/10.1007/s11947-012-1021-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1021-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mishra Shalini Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, 721302, Kharagpur, West Bengal, India aut NATIONALLICENCE 700 1- Mishra H. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, 721302, Kharagpur, West Bengal, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3166-3176 1935-5130 6:11<3166 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer