02261naa a2200289 a 450000100080000000500110000800800410001910000150006024501680007526000090024352014210025265000230167365000150169665000120171165000150172365300150173865300130175365300100176670000160177670000150179270000170180770000230182470000150184770000210186270000140188377300740189721549162023-07-13       2023    bl uuuu     u00u1 u    #d1 aDUARTE, G.  aFermented Soy-coffee Pudding Dessert Containing ProbioticsbProduct Formulation and Evaluation of Compositional Changes during Fermentation.h[electronic resource]  c2023  aThis study aimed at developing a probiotic fermented soymilk-based dessert containing coffee and soybean hull. Nine fermented formulations were elaborated with 10% powdered soymilk (w/v), varying percentages of sugar, arabica soluble coffee, and soy hull. They were fermented with probiotic strains of Lactobacilli and Bifidobacteria (106 CFU/mL). One hundred and twenty-nine adults from Rio de Janeiro/RJ and Curitiba/PR, Brazil, evaluated the acceptance of the formulated products. The final formulation was physicochemically characterized. During 6h fermentation, the probiotics count increased from 106 to 108 in both strains. The well-accepted formulation contained 15% sucrose, 1% soy hull, and 0.5 or 1.5 % soluble coffee (score: 6.6±1.5 on a 9-point-scale). Alternatively, sucrose can be replaced by other types of sweeteners. Young people (n=45) who drank 2-4 cups of coffee per day liked the product the most (score: 7.1±1.4). While fermentation did not affect the total soy isoflavones content, it decreased the content of coffee chlorogenic acids by 32.6% but produced bioavailable phenolic acids as metabolites. A decrease in the content of flatus-producing oligosaccharides was also observed. In conclusion, probiotics fermentation and the addition of arabica soluble coffee made possible the development of a well-accepted and potentially healthy beany-flavor-free, dairy-free, pudding-like dessert.  aPhenolic compounds  aProbiotics  aSoymilk  aVegan diet  aDairy-free  aSoy hull  aVegan1 aFELBERG, I.1 aCALADO, V.1 aDE PAULA, J.1 aJESUS, M. S. C. de1 aDELIZA, R.1 aMIGUEL, M. A. L.1 aFARAH, A.  tJournal of Food and Nutrition Researchgv. 11, n. 5, p. 333-344. 2023