Biofunctionality of Probiotic Soy Yoghurt英文文献资料.docVIP

Food and Nutrition Sciences, 2011, 2, 502-509 doi:10.4236/fns.2011.25073 Published Online July 2011 (http://www.SciRP.org/journal/fns) Biofunctionality of Probiotic Soy Yoghurt Shilpa Vij , Subrota Hati , Deepika Yadav 1 2 2 1 Senior Scientist, Dairy Microbiology Division, National Dairy Research Institute, Karnal, India; Research Scholar, Dairy Microbi- 2 ology Division, National Dairy Research Institute, Karnal, India. Email: shilpavijn@yahoo.co.in Received May 6 , 2011; revised June 28 , 2011; accepted July 6 , 2011. th th th ABSTRACT Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones, saponins and phy- tosterols that promote health benefits. Soy food products are perceived as healthy food and are considered an important part of the diet. More than 50% consumers in the USA agreed that soy foods are healthy foods. Soymilk is considered as a suitable economical substitute for cow’s milk and an ideal nutritional supplement for lactose-intolerant population and also considered cholesterol free product for cardiovascular disorders. Fermented soymilk is a good source of bioactive peptides such as anti-ACE, antioxidative, anti-cancer and immunomodulatory. Many fermented soy milk based products such as soy cheese, soymilk-kefir, soy yoghurt etc. are produced. Keywords: Soymilk, Probiotic, Yoghurt, Bioactive Peptides 1. Introduction ? Soy protein may reduce the risk of certain cancers, including breast cancer, prostate cancer, lung ? Dietary soybean increased plasma thyroxin, an ad- vantage for areas with endemic goiter Soybean, (Glycine max) (L) Merr. is economi