Health Care : Current Reviews

Influence of exopolysaccharide production in the syneresis and rheological properties of the soy-based synbiotic beverage

Joint Event on International Conference on Applied Microbiology and Microbial Biotechnology & International Conference on Microbiome R&D and Biostimulants & 3^rd International Conference on Internal Medicine & Hospital Medicine

October 15-16, 2018 Ottawa, Canada

Olga Lucia Mondragon-Bernal

University of Lavras, Brazil

Scientific Tracks Abstracts: Health Care Current Reviews

Abstract:

The rheological behavior and syneresis of food directly influence its acceptability and processing. The exopolysaccharides producing (EPS) by lactic acid bacteria improves the texture of fermented foods as a synbiotic beverage. A central composite rotational design (CCRD) was carried out with four process variables: Soy extract concentration (%SE), fructooligosaccharides concentration (%FOS), Lactobacillus:Bifidobacterium ratio (L:B) (L=L. rhamnosus sp. + L. paracasei sp. + L. acidophilus sp. and B=B. bifidum sp.) and stirring (rpm) totaling 27 assays. Three response variables: EPS (g/L), syneresis (%) and rheological behavior (adjustment to models with R2>0, 99 and minor x2) were determined. After statistical analyses, only the quadratic terms of %ES, %FOS, and L:B had negative effects (p<0, 05) on EPS. Assay with soymilk 10g/100mL, FOS 2g/100mL, L:B 30:70 and stirring 50 rpm showed the highest values for EPS production (2.67g/L). However, with an average production of EPS between 0.35 and 1.05g/L, good prototypes with rheological behavior and minimum syneresis were obtained. The assay with soy extract 10g/L, FOS 4%, L:B 30:70 and 50 rpm showed no syneresis and the best rheological behavior: Hershel-Bulkley model (H-B), i.e., with higher initial shear stress (2.24 Pa), higher consistency coefficient (0.42 Pa.sn) and average fluid behavior index (0.55). Another good assay (H-B and low syneresis) contained ES between 9-11%, FOS 2-4%, L:B 10- 30:90-70 and 25-50 rpm were obtained.

Biography :

Olga Lucia Mondragon-Bernal is bachelor's at Food Engineering from the University of Bogota Jorge Tadeo Lozano (1994) in Bogota/Colombia, Master and Doctor in Food Engineering at State University of Campinas (2004-2009) in Campinas/Brazil. Worked in the food industry (1994-1998). She was a Professor in UPTC-Tunja/Colombia (1998-2001). She is currently Adjunct III Professor at the Federal University of Lavras at Department of Food Sciences. She has experience in Food bioengineering; Functional foods developing; lactic fermentation; industrial microbiology; food analysis; syntropy, symbiosis, and synergy in bioprocesses; process optimization; food safety; and, assurance, control and quality in the food industry.

E-mail: olga@dca.ufla.br