Evaluation of Antibacterial and Antioxidant Properties of Soy Whey based Beverages

Author: Malashree L., Pavithra B.R., Athifa Irfana S. and Ramachandra B.

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Abstract

The present study was aimed to utilization of soy whey obtained from tofu using Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactococcus lactis cultures. As the soy is rich in isoflavones which are bioactive compounds, soy whey with fermentation would result in a functional drink. The soy whey beverages added with different levels of sugar at 4, 5, and 6%. At the 6% sugar level, the soy whey beverage prepared was found to be best with respect to sensory attributes. In case of antibacterial activity of soy whey and its beverages, among the tested organisms used soy whey beverage showed inhibitory zone 17 sq.mm, 18 sq.mm, and 4 sq.mm against E. coli, Salmonella sp. and Staphylococcus aureus respectively. Supernatant of soy whey beverage showed inhibitory zone18 sq.mm, 15 sq.mm and 4 sq.mm against E. coli, Salmonella sp. and Staphylococcus aureus respectively. CFE of soy whey beverage showed inhibitory zone 22 sq.mm, 19 sq.mm and 10sq.mm against E. coli, Salmonella sp. and Staphylococcus aureus respectively. The antioxidant activity (% DPPH) values for the soy whey, soy whey beverage and CFE of soy whey beverage were 63.87, 65.59, and 66.02% respectively. The optimized soy whey beverage was stored at refrigeration temperature (7 ± 10C). The control cow milk whey beverage remained in an acceptable condition with the pH 6 and acidity 1.2% of lactic acid while coliform and yeasts and molds were nil at the end of 9th day. In case of the soy whey beverage, it remained in acceptable condition with the pH 5.5 and acidity of 0.27% of lactic acid while Coliform and yeasts and molds were nil at the end of 6th day. The prepared soy whey beverage is a highly nutritious and functional drink for the consumers.

Keywords

Soy whey, lactic cultures, soy whey beverages, antibacterial property, antioxidant property

Conclusion

Soy Whey is a by-product obtained during the manufacture of tofu which for years was thought to be insignificant and was either used as an animal feed or it was disposed of as waste thus building the BOD content of the dairy sewage. The soy whey obtained has nutritional, therapeutic and antioxidant properties. Soy Whey is a genuine thirst quencher, unlike most soft drinks. Utilization of soy whey in the form of beverage has been attempted in the present study. The study was carried out to analyze sensory, chemical, microbial, antimicrobial and antioxidant activity of soy whey beverage in order to evaluate the keeping quality and storage study of optimized beverage. The soy whey samples produced inhibitory zone formation around the well and was considered as having antibacterial activity against certain pathogens. The antioxidant activity of the soy whey fractions was found to be more than 60 per cent. The present study reveals that the soy-based food product utilizing whey could be considered for the consumer as a functional drink.

References

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How to cite this article

Malashree L., Pavithra B.R., Athifa Irfana S. and Ramachandra B. (2023). Evaluation of Antibacterial and Antioxidant Properties of Soy Whey based Beverages. Biological Forum – An International Journal, 15(10): 825-831.