Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction.

ABSTRACT: This study aimed to develop a low-beany Maillard brown soy yogurt (MBSY) and compare its physicochemical properties and flavor with non-Maillard soy yogurt, commercial soy yogurt, and commercial brown yogurt. Response surface optimization determined key process parameters for MBSY: glucose addition of 7.87%, glycine addition of 1.25%, and browning at 95 °C for 2 h. The obtained MBSY showed favorable titratable acidity (74.54 ± 0.23°T) and water-holding capacity (55.67 ± 0.08%), with enhanced DPPH and ABTS free radical scavenging activities of 55.35% and 51.16% and lactic acid bacteria viability of 2.59 × 10⁹ CFU/mL. Textural and rheological analysis showed that the Maillard reaction could reduce the hardness, cohesiveness, and viscoelasticity of MBSY due to disordered protein ag

SUBMITTER: Zhang Z 

PROVIDER: S-EPMC12274710 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature