Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Fermentation

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Feb 15

PMID 35159425

Authors

Tao Sun

Hao Jiang

Kai Yang

Xingkai Li

Shiyu Wang

Haoyu Yao

Rui Wang

Sha Li

Yian Gu

Peng Lei

Hong Xu

Dafeng Sun

Affiliations

Soon will be listed here.

Abstract

The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting , and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by changed from "beany, green, and fatty" to "mushroom and aromatic". The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages.

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