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biofunctionality of probiotic soy yoghurtbiofunctionality益生菌的大豆酸奶
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
1 2 2
Shilpa Vij , Subrota Hati , Deepika Yadav
1Senior Scientist, Dairy Microbiology Division, National Dairy Research Institute, Karnal, India; 2Research Scholar, Dairy Microbi-
ology Division, National Dairy Research Institute, Karnal, India.
Email: shilpavijn@yahoo.co.in
Received May 6th, 2011; revised June 28th, 2011; accepted July 6th, 2011.
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
Soybean, (Glycine max) (L) Merr. is economically the
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