Skip to main content
SpringerLink
Log in

Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Probiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy cheese spread samples had more than 109 cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.3% fat and 19.8% total soluble sugar. Compared to commercially available dairy cheese spread, probiotic soy cheese spread had significantly higher protein and anti-oxidant activity. Soy cheese spreads, prepared from pure soymilk as well as by mixing with dairy milk, were studied with respect to the differences in their rheological behavior during storage at refrigerated conditions. A dynamic oscillatory test was used to measure the viscoelastic properties of spreads at 0, 7, 14, 21 and 28 days of storage. It was observed that the storage modulus (G′) was higher than the loss modulus (G″) throughout the storage period indicating that the soy cheese spreads exhibit predominantly elastic behavior. The cheese spread sample prepared by adding okara in soymilk had the highest values of G′ and complex viscosity (1120 Pa and 11.5 Pa s, respectively at an angular frequency of 100 s−1). G′, G″ and viscosity of cheese spread did not change significantly up to 14 days, with values of 650, 225 Pa and 7.43 Pa s, respectively for the sample prepared from soymilk alone. However, these values increased thereafter which might be an indication of structural changes in the cheese spread samples.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Agrahar-Murugkar D (2015) Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean. J Food Sci Technol 52(5):2886–2893

    Article  Google Scholar 

  • Anema SG, Lauber S, Lee SK, Henle T, Klostermeyer H (2005) Rheological properties of acid gels prepared from pressure and transglutaminase-treated skim milk. Food Hydrocoll 19:879–887

    Article  CAS  Google Scholar 

  • AOAC (1999) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington

    Google Scholar 

  • Berta M, Muskens E, Schuster E, Stading M (2016) Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking. Int Dairy J 57:34–38

    Article  Google Scholar 

  • Blagden TD, Gilliland SE (2005) Reduction of levels of volatile components associated with the “beany” flavor in soymilk by lactobacilli and streptococci. J Food Sci 70(3):M186–M189

    Article  CAS  Google Scholar 

  • Boylston TD, Vinderola CG, Ghoddusi HB, Reinheimer JA (2004) Incorporation of bifidobacteria into cheeses: challenges and rewards. Int Dairy J 14:375–387

    Article  CAS  Google Scholar 

  • Chinma CE, Ilowefah M, Shammugasamy B, Ramakrishnan Y, Muhammad K (2014) Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations. Int J Food Sci Technol 49:2204–2213. https://doi.org/10.1111/ijfs.12533

    Article  CAS  Google Scholar 

  • Chun J, Kim JS, Kim JH (2008) Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4. Food Chem 109(2):278–284

    Article  CAS  Google Scholar 

  • Endres JG (2001) Soy Protein Products: Characteristics, Nutritional Aspects, and Utilization. AOCS Press, Champaign. ISBN 9781893997271

    Book  Google Scholar 

  • Farbod F, Kalbasi A, Moini S, Emam-Djomeh Z, Razavi H, Mortazavi A, Beheshti H-R (2013) The effects of storage time on physiochemical, rheological, micro-structural and sensory properties of feta cheese fortified with fish and olive oils. J Nutr Food Sci 3(5):230. https://doi.org/10.4172/2155-9600.1000230

    Google Scholar 

  • FDA (1999) Food labeling health claims, soy protein and coronary heart disease. Food and Drug Administration, 21 Code of Federal Regulations, part 101

  • Fernandes A, Barreira JCM, Barros L, Mendonça A, Ferreira Isabel CFR, de Sousa FR (2018) Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods. LWT Food Sci Technol 87:33–39

    Article  CAS  Google Scholar 

  • Florencia FS (2013) Rheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce exopolysaccharides. Food Sci Technol (Campinas) 33(2):233–238

    Article  Google Scholar 

  • Gabriele D, de Cindio B, D’Antona P (2001) A weak gel model for foods. Rheol Acta 40:120–127

    Article  CAS  Google Scholar 

  • Giri SK, Mangaraj S (2012) Processing influences on composition and quality attributes of soymilk and its powder—a review. Food Eng Rev 4(3):149–164

    Article  CAS  Google Scholar 

  • Giri SK, Mangaraj S (2014) Soymilk concentration by ultrafiltration: effects of pore size and transmembrane pressure on filtration performance. Int J Food Sci Technol 49(3):666–672

    Article  CAS  Google Scholar 

  • Hajirostamloo B (2009) Comparison of nutritional and chemical parameters of soymilk and cow milk. Int J Biol Biomol Agric Food Biotechnol Eng 3(9):455–457

    Google Scholar 

  • Hernandez-Tinoco A, Ramos-Ramirez EG, Falcony-Guajardo CY, Salazar-Montoya JA (2004) Rheometry and scanning electron microscopy study of casein curds added with mequite seed gum and soy proteins. Latin Am Appl Res 42:195–202

    Google Scholar 

  • Iravani S, Korbekandi H, Mirmohammadi SV (2015) Technology and potential applications of probiotic encapsulation in fermented milk products. J Food Sci Technol 52(8):4679–4696

    Article  CAS  Google Scholar 

  • Kealy T (2006) Application of liquid and solid rheological technologies to the textural characterisation of semi-solid foods. Food Res Int 39:265–276

    Article  CAS  Google Scholar 

  • Krase JP, Schultz M, Dudek S (2002) Effect of extraction conditions on composition, surface activity and rheological properties of protein isolates from flaxseed (Linum usitativissimum L.). J Sci Food Agric 82(9):970–976

    Article  CAS  Google Scholar 

  • Krause JP, Bagger Ch, Schwenke KD (2001) Rheological properties of modified lupin proteins. Food/Nahrung 45(6):412–415

    Article  CAS  Google Scholar 

  • Li B, Qiao M, Lu F (2012) Composition, nutrition, and utilization of okara (soybean residue). Food Rev Int 28:231–252

    Article  Google Scholar 

  • Liu D-M, Li L, Yang X-Q, Liang S-Z, Wang J-S (2006) Survivability of Lactobacillus rhamnosus during the preparation of soy cheese. Food Technol Biotechnol 44(3):417–422

    CAS  Google Scholar 

  • Long Z, Zhao M, Sun-Waterhouse D, Lin Q, Zhao Q (2016) Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream. Food Hydrocolloids 52:11–18

    Article  CAS  Google Scholar 

  • Matheis G, Whitaker JR (1984) Peroxidase-catalyzed cross linking of proteins. J Protein Chem 3:35–48

    Article  CAS  Google Scholar 

  • Matias NS, Bedani R, Castro IA, Saad SMI (2014) A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT Food Sci Technol 59:411–417

    Article  CAS  Google Scholar 

  • Metwalli NH, Shalabi SI, Zahran AS, El-Demerdash O (1982) The use of soybean milk in soft cheese making II. Organoleptic and chemical properties of Domiati cheese made from a mixture of soybean milk and whole milk. Int J Food Sci Technol 17(3):297–305

    Article  CAS  Google Scholar 

  • Miller JH (1972) Determination of viable cell counts: bacterial growth curves. In: Miller JH (ed) Experiments in Molecular Genetics, 3rd edn. Cold Spring Harbor Laboratory, New York, pp 31–36

    Google Scholar 

  • Mishra V, Shah C, Mokashe N, Chavan R, Yadav H, Prajapati J (2015) Probiotics as potential antioxidants: a systematic review. J Agric Food Chem 63(14):3615–3626

    Article  CAS  Google Scholar 

  • Mohanty S, Verma SK, Nayak SK (2006) Dynamic mechanical and thermal properties of MAPE treated jute/HDPE composites. Compos Sci Technol 66:538

    Article  CAS  Google Scholar 

  • Ogah AO, Afiukwa JN, Nduji AA (2014) Characterization and comparison of rheological properties of agro fiber filled high-density polyethylene bio-composites. Open J Polym Chem 4:12–19

    Article  Google Scholar 

  • Park DJ, Oh S, Ku KH, Mok C, Kim SH, Imm JY (2005) Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution. Int J Food Sci Nutr 56:23–34

    Article  CAS  Google Scholar 

  • Piska I, Stetina J (2004) Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese. J Food Eng 61:551–555

    Article  Google Scholar 

  • Puligundla P, Yong-Hwa C, Young-Tack L (2015) Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures. Emirates J Food Agric 27(6):463–468

    Article  Google Scholar 

  • Ray CA, Gholamhosseinpour A, Ipsen R, Hougaard AB (2016) The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture. Int Dairy J 55:38–43

    Article  CAS  Google Scholar 

  • Singh JP, Kaur A, Singh N (2016) Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. J Food Sci Technol 53(2):1269–1278

    Article  CAS  Google Scholar 

  • Subramanian A, Rodriguez-Saona L (2010) Chemical and instrumental approaches to cheese analysis. Adv Food Nutr Res 59:167–213

    Article  CAS  Google Scholar 

  • Tripathi MK, Giri SK (2014) Probiotic functional foods: survival of probiotics during processing and storage. J Funct Foods 9:225–241

    Article  CAS  Google Scholar 

  • Tuberoso CIG, Kowalczyk A, Sarritzu E, Cabras P (2007) Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chem 103(4):1494–1501

    Article  CAS  Google Scholar 

  • Wang Y-C, Yu R-C, Yang H-Y, Chou C-C (2003) Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Food Microbiol 20(3):333–338

    Article  Google Scholar 

  • Wen Y, Liu N, Zhao X-H (2012) Chemical composition and rheological properties of set yoghurt prepared from skimmed milk treated with horseradish peroxidase. Food Technol Biotechnol 50(4):473–478

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Nabibagh, Bhopal, India

    Saroj Kumar Giri, Manoj Kumar Tripathi & Nachiket Kotwaliwale

Authors
  1. Saroj Kumar Giri
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Manoj Kumar Tripathi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Nachiket Kotwaliwale
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Saroj Kumar Giri.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Giri, S.K., Tripathi, M.K. & Kotwaliwale, N. Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread. J Food Sci Technol 55, 1667–1674 (2018). https://doi.org/10.1007/s13197-018-3078-1

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-018-3078-1

Keywords

Search

Navigation