Resumen

RODRIGUEZ-RUIZ, Julián David; RODRIGUEZ-SANDOVAL, Eduardo  y  HERNANDEZ, María Soledad. Influence of modified cassava starch on the physicochemical properties of a fermented soybean beverage. Agron. colomb. [online]. 2023, vol.41, n.1, pp.1-.  Epub 01-Feb-2024. ISSN 0120-9965.  https://doi.org/10.15446/agron.colomb.v41n1.106936.

Fermented soybean beverages are an alternative for improving intestinal health, and fermentation reduces the anti-nutritional factors of this legume. However, they do show high syneresis and low viscosity. Modified cassava starches could be added as a thickener and/or stabilizer to improve the quality of the product. The aim of this research was to assess the effect of adding modified cassava starch on the physicochemical properties of a fermented soybean beverage. Preliminary tests were carried out varying the concentration (0.8%, 1.0%, and 1.2%) of 3 types of modified cassava starch: octenyl succinic anhydride (OSA), acetylated distarch adipate (ADA) cross-linked starch, and substituted-crosslinked starch (mixed). A commercial culture of starter microorganisms and probiotics was used in the fermentation process. The statistical analysis was carried out with a two-factor (type of starch and concentration) and 3-level design; quality parameters such as pH, acidity, soluble solids, syneresis, and viscosity comparable to commercial fermented dairy beverages were evaluated. OSA starch had a lower syneresis and higher viscosity than the other starches for each concentration. Furthermore, the addition of 1.0% OSA and mixed starch, as well as 1.2% ADA starch, are comparable to the control commercial soybean beverage (SC).

Palabras clave : syneresis; viscosity; physicochemical parameters; fermenting microorganisms; probiotics.

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