LWT - Food Science and Technology 45 (2012) 142e147

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LWT - Food Science and Technology

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Physico-chemical and sensory properties of yogurt from ultraltreted soy milk

concentrate added with inulin
Ana N. Rinaldoni, Mercedes E. Campderrs*, Antonio Prez Padilla
Instituto de Investigacin en Tecnologa Qumica (INTEQUI), CONICET, Facultad de Qumica, Bioqumica y Farmacia, Universidad Nacional de San Luis, Chacabuco 915,
5700 San Luis, Argentina

a r t i c l e i n f o a b s t r a c t

Article history: The total solids required for yogurt preparation were obtained by soy milk microltration and ultral-
Received 18 March 2011 tration. Inulin was incorporated at the level of 20e70 g/L, and the soy milk containing inulin was fer-
Received in revised form mented using conventional microorganisms. The chemical, physical and sensory properties of the
10 August 2011
products were evaluated. The membrane concentration of soy proteins leads to yogurts with an increase
Accepted 13 September 2011
of 59 g/L of proteins and 15 g/L of vegetable fats, reducing ash and anti-nutrients content. The clot had
high stability and protein concentration generated a buffer effect smoothing the acidity and the avor
Keywords:
obtained is more agreeable. In addition, the proteins were concentrated without thermal treatment. As
Soy food
Yogurt
the inulin content increased, creaminess and viscosity increased as well. The products prepared pre-
Inulin sented nice smell, avor and color, being the sample with higher global acceptability the yogurt with
Ultraltration 50 g/L of inulin (P < 0.05).
2011 Elsevier Ltd. All rights reserved.

1. Introduction membrane does not retain oligosaccharides and anti-nutrients, as

The incorporation of soy milk and its by-products in human diets
is arousing an increasing interest due to its important nutritional
properties such as calcium, high quality proteins, polyunsaturated
fatty acids; and an accurate content of isoavones which inhibit the
process of bone destruction and have anticancer effects (Donkor,
Henriksson, Vasiljevic, & Shah, 2007; Genovese & Lajolo, 2002;
Tang & Mab, 2009). Furthermore, Canabady-Rochelle and Mellema
(2010) had concluded by a thermodynamic study that soy protein
could be a possible protein vector for further Ca supplementation,
since the nature of Ca-protein interaction is similar in cows milk.
Therefore, foods derived from soy, such as soy milk, become an
alternative since they are lactose free (Mattos et al., 2009).
The preparation of yogurt requires a content of 12e15 g/100 g in
total solids to obtain a fermented nal product with the adequate
texture and viscosity. A way proposed for soy milk concentration is by
membrane technology such as microltration (MF) and ultraltra-
tion (UF) (Chove, Grandison, & Lewis, 2007; Liu, Nie, & Shen, 1989).
By this process, a soy concentrate with special characteristics is
obtained, because of the increase of high-class proteins and fats
which are essential polyunsaturated fatty acids. Furthermore, the
* Corresponding author. Fax: 54 2652 426711.
E-mail addresses: mcamp@unsl.edu.ar, mcampd@gmail.com (M.E. Campderrs).
phytic acid which binds to the minerals preventing its absorption
(especially zinc, calcium and magnesium) and decreasing protein
solubility. Even though small amounts of these anti-nutrients remain
in the concentrate, they are then, deactivated by fermentation
creating a product with better nutritional properties (Ali, Ippersiel,
Lamarche, & Mondor, 2010; Alibhai, Mondor, Moresoli, Ippersiel, &
Lamarche, 2005; Krishna Kumar, Yea, & Cheryan, 2004). One of the
advantages of the ultraltration is that products present higher
functional characteristics than those obtained by conventional
methods, principally due to the non-use of chemical products and
thermal treatments (Mondor, Ippersiel, & Lamarche, 2010; Rinaldoni,
Campderrs, Menndez, & Prez Padilla, 2009).
Soy milk concentrate fermented to produce yogurt, combines the
benecial properties of soy with a product usually more digestible as
yogurt. Sugars are necessary for the fermentative process but due to
their low molecular weight they are not concentrated by the UF
process. Therefore, as soy milk is low in sugar, the addition of sacch-
arides was required. Inulin is a non-digestible carbohydrate present
in many vegetables, fruits and cereals, and as an ingredient for
applications in the food industry, where it is used in a large variety of
food products (dairy products, bread and other bakery products,
confectionery, ice cream, beverages and spreads), due to its techno-
logical and nutritional benets (Cardarelli, Buriti, Castro, & Saad,
2008; Farnworth et al., 2007; Kip, Meyer, & Jellema, 2006). Inulin
effects on food formulations include fat and sugar replacement, low-

0023-6438/$ e see front matter 2011 Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2011.09.009
 A.N. Rinaldoni et al. / LWT - Food Science and Technology 45 (2012) 142e147
calorie agent, dietary ber, thickener, emulsier, humectants, gelling
capacity with water and lyoprotectant upon food proteins (Franck,
2002; Hennelly, Dunne, OSullivan & ORiordan, 2006; Rodrguez
Furln, Prez Padilla, & Campderrs, 2010; Rosell, Santos, & Collar,
2009). It is a functional food additive due to its prebiotic properties
which is not digested in the small intestine, but it is fermented in the
colon by lactic acid bacteria such as yogurt starter cultures. Conse-
quently, this compound promotes the growth of healthy bacteria and
enhances calcium and magnesium absorption and immune func-
tions, as well as it reduces the level of cholesterol and serum lipids
(Dello Staffolo, Bertola, Martino, & Bevilacqua, 2004; Guven, Yasar,
Karaca, & Hayaloglu, 2005; OBrein, Mueller, Scannell & Arendt,
2003).
The objective of this study was to investigate the effect of the
addition of inulin on chemical, physical and sensory properties of
the soy yogurt manufactured from ultraltered concentrate.
2. Material and methods
2.1. Raw materials
Commercial soy milk (ADES, Argentine) was used as raw
material for yogurt preparation. Its composition was: 15 g/L fat,
26 g/L protein, 30 g/L sugar, 8.9 g/100 g total solids and 0.6 g/
100 g ash.
Starter cultures (Yo-Flex, YF-L702, Argentine) constituted by
Lactobacillus delbruckii subspecies bulgaricus and Streptococcus
salivarius subspecies termophilus.
The inulin was provided by Orafti Chile S. A. The commercial
inulin employed was mainly constituted of linear chains of fruc-
tose, with a glucose terminal unit and had a molecular weight of
2400 g/mol.
2.2. Analysis
Raw material, concentrate and fermented products were
analyzed in duplicate according to standard methods replication.
Density (r) was measured with a digital densimeter (Metter, USA),
pH was measured using a digital pH-meter (Orion, USA), titratable
acidity was determined with 0.1 mol equi/L NaOH (AOAC 947.05).
The total protein content was calculated by determination of total
nitrogen by the Kjeldahl method using a Digestion Blocks and
a semiautomatic Kjeldahl Distiller (Selecta, Spain), the conversion
factor used to express the results was 5.71 (AOAC 991.22). The fat
content was measured by the RosseeGottlieb method (AOAC
905.02). Total solids were determined by weight difference, drying
in an oven at 70  1  C (AOAC 925.23), during 24 h. For ash
determination, samples were weighted into porcelain crucibles and
incinerated in a mufe furnace (Indef, Argentina) with a tempera-
ture programmer to reach 520  C (AOAC 945.46).
The determination of yogurt syneresis was carried out, after
24 h of cold storage at 4  C. The gels were stirred for 60 s on
a platform and centrifuged for 20 min at 12,075 g in an ultracen-
trifuge (Beckman USA) at 4 C (Rinaldoni, Campderrs et al., 2009).
Syneresis, S (g/100 g) was calculated as mass of serum m (serum)
that had separated from the gel due to centrifugation, related to the
total mass of gel m (gel) that was centrifuged:
mserum
S%  100%
mgel
The apparent viscosity was measured with a rotational
viscometer Haake (with a rotor 1 which has a shear rate of 3750 s1
at 10  C).
143
Rheological behavior of the yogurts was measured at 10  1  C,
using a stress controlled rheometer RheoStress 80 (Haake, Ger-
many), with a cone-plate geometry cell. The diameter and angle of
the cone were 60 mm and 1, respectively. The samples were
covered with a thin lm of silicone oil to prevent water evaporation
during measurements. Ascending and descending ow curves of
shear stress versus shear rate were carried out in the range of
1e200 (s1) during 5 s.
Sensory analysis was performed of yogurts by comparison
technique for classifying each global preference (Lawless, 1998).
The samples were tested at 25  C, in an uniformly illuminated
room, by three groups of 30 untrained judges. The analysis
consisted of testing four samples with different inulin content,
which presented similar sensory characteristics such as odor,
color, texture, over which should say what was the most plea-
sant, at its discretion. Water was provided for rinsing between
samples.
2.3. Statistical analysis
The obtained data were statistically evaluated by test of variance
(ANOVA) on the three groups and their corresponding responses,
whereas a statistically signicant P < 0.05.
2.4. Soy milk concentration: microltration e ultraltration steps
The experimental equipment for ultraltration of skim-milk was
one commonly used: a Pellicon cassette module (Millipore, USA)
with modied polysulfone membranes with a cut-off of 10 kDa
(Rinaldoni, Tarazaga, Campderrs, & Prez Padilla, 2009). Total
membrane area was 0.5 m2. The feed (soy milk) was thermostated at
20  2  C in a water bath and was impulsed with a centrifugal pump.
Temperature, recirculation rate, transmembrane pressure, pH and
permeate ux rate were continuously recorded. The auxiliary
elements are an analytic balance connected with an electronic
interface and the PC, with acquisition data (ADQ12-B Converter A/D
12 bits Micro Axial).
Soy milk concentration by UF was carried out in batch mode, by
continuously removing the permeate stream. The solids content
was measured in the concentrate stream and the process was
stopped when the desired concentration was achieved. The volume
concentration ratio (VCR) was determined as reported by Cheryan
(1986).
At different VCR, concentrate samples were taken and refriger-
ated for subsequent analysis. When the UF process was stopped,
concentrates were stored at 4  C.
After each ltration the membrane was cleaned in-line accord-
ing to instructions provided by the manufacturer. The membrane
hydraulic permeability recuperation was always tested to verify that
the cleaning procedure was correctly done.
2.5. Yogurt manufacture
Two replicate trials were conducted in the manufacture of
yogurt with the soy milk. Manufacturing stages for the production
of soy yogurt with inulin is shown in Fig. 1. Experimental groups
were divided into ve parts, one was reserved as control and inulin
was added to the others in different ratio: 20, 30, 50 and 70 g/
100 g. The samples were pasteurized at 90  1  C for 30 s, then they
were cooled to 38  1  C and inoculated with 20 mL of the
microorganisms and kept at 41  2  C. During the fermentation
stage the acidity development was studied, and the process was
stopped cooling to 4  2  C when the product reached
a pH 4.65  0.05.
144 A.N. Rinaldoni et al. / LWT - Food Science and Technology 45 (2012) 142e147
Fig. 1. Production of soy yogurt with inulin, employing MF and UF stages for total solid
concentration.
3. Results and discussion
3.1. Concentration by MF and UF
The proles of permeate ux in ultraltration obtained show
a characteristic drop in the rst 10 min, followed by a trend toward
steady state, Fig. 2. Previous studies have demonstrated the presence
of a number of phenomena acting simultaneously reducing the
permeate ux (Atra, Vatai, Bekassy-Molnar, & Balint, 2005; Rinal-
doni, Tarazaga et al., 2009). The fact is that in addition to the decline
in ux, the retention of protein generally increases with time due to
the increase of the polarization layer, this is an advantage in UF
applications where a high protein retention is required, as in our
process. Moreover, the combination of MF and UF produced a lower
fouling ultraltration membrane, reducing cleaning times and
increasing the lifetime of the polymer membrane.
Fig. 2. Permeate ux through the UF membrane as a function of time.(T 25  1  C
and DP 150  5 kPa).
Table 1
Total solid and protein as a function of volume concentration ratio (VCR).
VCR Total solid (g/100 g) Protein g/L
1.5 12.5  0.1 40  0.5
2.0 13.8  0.1 45  0.3
2.5 14.5  0.2 54  0.5
3.0 16.5  0.1 58  0.2
(T 25  1  C and DP 150  5 kPa).
The processing of raw materials made by UF at different VCR,
allowed determining the appropriate concentration level for the
production of yogurt (Table 1).
The process was stopped at approximately a VCR 2.5 in order
to obtain a concentrate with 14.5  0.2 g/100 g of total solids this
value is in accord with previous reports (Dello Staffolo et al., 2004;
Guven et al., 2005), and a nal product with good viscosity and
texture can be obtained.
3.2. Fermentation of soy milk concentrated by UF
Fig. 3 shows the results of pH development during the fermen-
tation of soy milk concentrates. A similar behavior was observed, for
all the samples with inulin: during the rst hour, the pH decreased
slowly, but after the second hour, the rate increased to stabilize at
4.65  0.05 (P < 0.05) values. Thus, it is conrmed that an adequate
fermentation occurs in all the cases. On the contrary, in the reference
sample (without inulin), the pH decreased until 4.9, above the
isoelectric point of soy proteins (4.2e4.6). Therefore, coagulation
was not carried out and yogurt was not obtained. These results are
consistent with Guven et al. (2005) who reported pH values
between 4.46 and 4.53, for cow milk yogurts replacing the fats with
inulin.
3.3. Characterization of the fermented soy products
The results of the physicalechemical characterization of the
products, carried out after 48 h of preparation, are shown in Table 2.
The pH and titratable acidity remained practically constant for the
different inulin content. This result is in agreement with Guven
et al. (2005). Similarly, Dello Staffolo et al. (2004) indicated that
in yogurts with inulin, the pH remains without changes. The
analysis of the data showed that the yogurts obtained had a higher
pH and lower acidity than average for commercial products
(0.8e0.95) (Cdigo Alimentario Argentino, 2006). This is due to the
buffer effect caused by soy proteins which soften acidity and avor,
resulting in a very acceptable product.
The different concentrations of inulin only affect the total solids
since the content of proteins and fats remains constant. This is due
Fig. 3. Study of pH during fermentation of soy yogurt with different inulin content.
(Inulin: A 2 0 g/L, -30 g/L, 50 g/L 70 g/L, reference (yogurt skim-milk)).
 A.N. Rinaldoni et al. / LWT - Food Science and Technology 45 (2012) 142e147 145

Table 2
Composition of the soy yogurt at different inulin concentration (means  SD).

Parameter Inulina 20 g/L Inulina 30 g/L Inulina 50 g/L Inulina 70 g/L Yogurtb skim-milk
pH 4.64  0.12 4.61  0.10 4.62  0.12 4.60  0.08 3.74  0.12
Acidity g/L 6.8  1.5 6.5  1.3 6.7  1.5 6.5  1.5 9.6  1.5
TS (g/100 g) 16.24  0.2 17.60  0.2 18.85  0.2 21.00  0.1 13.36  0.1
Ash (g/100 g) 0.93  0.08 0.95  0.08 0.96  0.05 1.55  0.05 0.95  0.05
Fat g/L 15.3  0.5 15  0.3 14.5  0.5 15.5  0.5 4.5  0.6
Protein g/L 59.3  1 59  0.2 58.7  0.5 59.1  0.3 43.6  0.3
Sugar g/L 50.3  0.2 63  0.2 85  0.3 105.5  0.5 75  0.9
r (g/ml) 20  C 1.045  0.002 1.047  0.005 1.048  0.001 1.050  0.003 1.038  0.002
S (g/100g) 345  5 341.5  3 355  3 375.5  5 500  3
mapp (cP) 10  C 4400  5 4500  3 6200  7 6800  3 1000  5
a
Means of duplicate analysis on each of two trials.
b
Average value from three commercial marks.

to the fact that these yogurts are obtained from a soy concentrate by results yielded lower values than those obtained in the yogurts of
UF at the same VCR (Rinaldoni, Campderrset al., 2009). However, reference (500 g/L) because of the increase in the content of proteins
comparing them with the yogurts of reference, the content of and fats in the coagulum, in agreement with Keogh, Murray, and
proteins increased 355 g/L and that of fats was increased three Kennedy (2003), Kip et al. (2006), and Rinaldoni, Campderrs
times. These characteristics make these products nutritionally et al. (2009). In effect, the concentration of proteins and fats by UF
interesting because they are a source of vegetable proteins with process contributes to obtain a very steady clot, demonstrated by the
high biological value, similar to meat, sh and eggs. Chove et al. tests made at 7, 14 and 21 days (Table 3). This characteristic in the
(2007) investigated that the concentration of soy proteins using yogurt is very important because consumers tend to reject the
membrane technology led to concentrates with improved func- presence of exudates. Table 3 also showed the pH and acidity
tional properties. evolution during storage. The results indicated that there is a dimi-
With respect to soy fats, they are unsaturated, known as cardio- nution of pH (and an increase of acidity), during the rst days, but
healthy fats and they have isoavones or phytoestrogens. These are after two weeks both parameters stabilized in constant values,
vegetable substances that have hormonal functions in the organism independent of yogurts inulin content.
and protect it against chronicle diseases (Coussement, 1999; Franck, The results of the sensory analysis indicated that with the addi-
2002; Genovese & Lajolo, 2002). tion of inulin, yogurt did not show any difference in color, however
Moreover, soy and soy-derivates contain vitamin B complex, the avor and texture changed, giving them a sweeter avor and
minerals and, although soy does not contain lactose, which produces more creaminess. These results are consistent with Dello Staffolo
many intolerance problems. The sugar employed in the elaboration of et al. (2004) and Kip et al. (2006), however Donkor et al. (2007)
the yogurt is inulin, which is a low-calorie carbohydrate which helps reported that control soy yogurt provided better mouth feel than
to prevent atherosclerosis, cardiovascular diseases and hyper- yogurt supplemented with inulin, The likely cause of the difference
triglyceridemia, associated with hyper caloric diets (Roverfroid, in the results, may be by the use of membrane as way of soy milk
2001). concentration, the buffer effect produced by protein concentration,
With the increment of inulin concentrates, a viscosity increase smoothes the acidity and the avor obtained is more agreeable. In
was observed (Table 2) due to increment in the total solids and the addition, the proteins had undergone a milder thermal treatment
inulin high capacity of water retaining. Therefore, it acts as a thick- compared with traditional treatment. Fig. 4 shows that the sample
ener which forms complexes through hydrogen bridges, with the with higher global acceptability was the yogurt with 50 g/L of inulin
yogurt proteins, this behavior contributes to a lower syneresis of the (P < 0.05), in the other hand, there was no signicant difference
samples as was found by Aryana and McGrew (2007). Also, syneresis between 30 and 70 g/L of inulin and the yogurt with 20 g/L was the
less accepted.
The rheological behavior of yogurts was as a pseudoplastic uid
Table 3 and presented thixotropic loop in the tension curve vs. deformation
Evolution of experimental parameters of soy yogurt sample during storage. speed, Fig. 5 (a). The relation between shear rate and shear stress
when it is not lineal, may be represented by the Power Law, which
Yogurt Storage pH Acidity g/L Syneresis g/L
days
Inulin 20 g/L 0 4.83  0.14 6.3  1.4 337.1  1
7 4.70  0.10 6.5  1.0 339.8  3
14 4.65  0.14 6.7  1.2 344.5  5
21 4.64  0.12 6.8  1.5 345.0  3

Inulin 30 g/L 0 4.75  0.10 6  1.0 333.3  5

7 4.65  0.08 6.2  1.3 341.5  1
14 4.63  0.13 6.4  1.2 343.0  8
21 4.61  0.10 6.5  1.3 341.5  5

Inulin 50 g/L 0 4.80  0.15 6.3  1.2 342.2  3

7 4.74  0.12 6.5  1.3 351.5  1.1
14 4.62  0.08 6.7  1.0 355.2  7
21 4.62  0.08 6.7  1.5 355.0  3

Inulin 70 g/L 0 4.78  0.10 6.1  1.0 374.2  5

7 4. 65  0.08 6.4  1.2 376.6  2
14 4.62  0.13 6.5  1.0 375.4  5
21 4.60  0.10 6.5  1.5 375.5  5
Fig. 4. Results of sensorial analysis for soy yogurt with different inulin content.
146 A.N. Rinaldoni et al. / LWT - Food Science and Technology 45 (2012) 142e147
Fig. 5. Rheological behavior: (a) Shear stress vs. shear rate relationship ow curve for yogurt with inulin 30 g/L, (T 10  C); (b) Experimental data tting with the Power Law model.
(B Experimental behavior, Line Power law tting).
has the expression s m g_ n ,where s is the shear stress (Pa), K
represents consistency index (Pa*sn), g_ is the shear rate (s1), and
exponent n is ow behavior index. Fig. 5 (b) shows the application
of the Power Law to experimental data, optimal values were found
for the sample analyzed with a R2 0.992. Also, the parameters
K 0.42 (Pa.sn) and n 0.81 values were obtained corroborating
that it is a pseudoplastic system (Dello Staffolo et al., 2004; Donkor
et al., 2007; Keogh & OKennedy, 1998). The experimental values
were compared with the theoretical values obtaining an error
of 2.5%.
4. Conclusions
A soy milk concentrate, t for yogurt manufacturing was ob-
tained by UF, without the addition of thickening agents - such as
powder milk - or thermal treatments.
Fermentation was successful, using inulin as substrate. The
products obtained had the physical-chemical, sensory (color, smell,
avor and texture) and rheological characteristics adequate for
yogurt. With the increase of inulin content, a viscosity increment
was observed because of thickener effect. The clots were stable for
more than 21 days.
The inulin content in the formulation complies with the inter-
national regulations with respect to its inclusion in food products
because it contains between a third and a quarter of the sugar
calories. It is worth highlighting that inulin is well tolerated by
diabetics because it does not require the insulin hormone for its
metabolism (Shepherd & Gibson, 2006).
The food product obtained is very interesting from a nutritional
and human health perspective because of the combination of
particularly benecial vegetable nutrients. In this product, the
healthy properties of vegetable proteins and fat are combined with
an oligosaccharide such as inulin, which is, a natural prebiotic being
an alternative for special dietary problems as lactose intolerance,
diabetes and digestible problems. Furthermore, it has been
demonstrated that soy foods in conjunction with a prebiotic
resulted in signicant improvements in the lipid prole (Wong
et al., 2010).
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