Biofunctionality of Probiotic Soy Yoghurt

  • Vij S
  • Hati S
  • Yadav D
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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.

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Vij, S., Hati, S., & Yadav, D. (2011). Biofunctionality of Probiotic Soy Yoghurt. Food and Nutrition Sciences, 02(05), 502–509. https://doi.org/10.4236/fns.2011.25073

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