Optimization of Soymilk Fermentation Supplemented with Coconut Protein by Lactobacillus plantarum TISTR2084
DOI:
https://doi.org/10.48048/tis.2025.9122Keywords:
Lactobacillus plantarum, Soymilk, Plant based yogurt, Coconut protein, Probiotic, FermentationAbstract
Currently, there is an increasing demand for milk alternatives due to allergies to milk protein and lactose intolerance. Other milk alternatives such as soy milk, oat milk and corn milk, necessitating the development of plant-based yogurt. Additionally, plant-based protein substitutes have been used to improve the texture of yogurt. This research work aimed to optimize the levels of coconut protein concentration (CCP), Lactobacillus plantarum TISTR 2084 starter powder (STP) and sugar concentration (SUG) through incubation at 35 °C for 24 h, resulting in improved product characteristics. A response surface methodology (RSM) was used to determine the optimization of soy yogurt with the combined effects of STP (5 - 9 % w/v), SUG (3 - 7 % w/v), and CCP (3 - 7 % w/v). There were evaluated in terms of some quality criteria of plant-based yogurt namely: pH, titratable acidity (TA), lactic acid bacteria (LAB), and syneresis. The results revealed that soymilk yogurt exhibited average bio-physical-chemical properties. The experimental variables significantly affected TA and syneresis. The models of research were high value of R2 for TA (0.9859) and syneresis (0.9760) which demonstrate the adequacy of RSM. When raising the CCP to an increase TA, decrease syneresis relative to other samples. It was possible to obtain high-quality yogurt. This product is in high demand for increasing protein level of regular yogurts. Soymilk yogurt products with 5 % CCP showed in higher LAB (11 log CFU/mL) and decreased syneresis, while 7 % CCP resulted in lower LAB (9 log CFU/mL) and increased syneresis. According to the optimal contents of 9 % STP, 7 % SUG and 5 % CCP were determined, with a desirability of 86.3 %. These STP and CCP findings provide critical information for future research into innovative plant-based yogurt substitutes.
HIGHLIGHTS
- Soy yogurt fortified with commercial CCP can be a functional product.
- STP from Lactobacillus plantarum can produce yogurt from soy milk fortified with coconut protein powder.
- CCP at a 5 % (w/v) increases acidity and reduces syneresis.
GRAPHICAL ABSTRACT
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