SSF as tool to obtain plant-based fermented food: Study of technological and sensory properties

RODRIGUEZ DE OLMOS A; NACCHIO B; GOLDNER MC; GARRO M S

Tucuman

Simposio; SIBAL2016 V International Symposium on Lactic Acid Bacteria; 2016

CERELA-CONICET

In Argentina there is a great availability of soybean, but the consumption of soybeanproducts is low mainly because of our different food culture and due to thecharacteristic beany flavor. The lactic fermentation could be use to enhancethe nutritional and sensory characteristics in order to obtain a functionalproduct acceptable by the consumers. In previous studies the solid statefermentation (SSF) using soy paste as substrate and Lactobacillus (L.) paracaseisubsp. paracasei CRL 207 as starterwere optimized for the main fermentation parameters. The aim of the presentwork was to deepen the study of the optimized soy fermented product evaluatingthe technological characteristics and the sensory properties of the preliminaryproduct. The interaction between the strain and the soy matrix was analyzedusing scanning electron microscopy (SEM). The tolerance of the strain againstsimulated gastrointestinal conditions was also assayed. Besides, the viabilityof cell in soy paste was tested during 28 days of storage at 4ºC and the effectof freeze-dry was also investigated. The presence of aroma compounds wasqualitatively assayed. Sensory evaluation of the soy paste was made with 7trained panelists, 5 women and 2 men between 28 and 45 years. The differencesbetween the control (soy paste without inoculum) and the soy paste fermented byL. paracasei were assayed for taste,aroma and texture properties. Through SEM it was possible to observe that the L. paracasei was able to interact withthe matrix and remain inside the structure of soy. Also, the strain was able totolerate the gastrointestinal conditions without viability loss. The refrigeratedstorage and freeze-dry process have not changed the viability of the strain inthe soy paste. In both cases the viability was remained around 9,8 log10CFU g-1. The presence of diacetyl and acetoin were evidenced infermented soy paste. The control and fermented pastes were significantlydifferent regarding the taste and the intensity of the aroma (p< 0,05 ). Besides the panelists wereable to recognized the aroma related to butter, yogurt or fermented lacticproduct in the fermented soy paste and in lesser extent those related with thesoybean. The panelists were also able to detect differences in texture betweenthe samples. A new soy-based product fermented with a potential probioticmicroorganism could be obtained with attractive technological and sensorycharacteristic using SSF strategies.