Antioxidant properties and volatile flavor components of flavored fermented soymilk using encapsulated yoghurt starter culture and probiotic bacteria.

The antioxidant properties, volatile components and viability of encapsulated bacteria werestudied during the storage period for 15 days. Flavored fermented soymilk was prepared from fermentedsoymilk using encapsulated yogurt starter culture (YSC) and Bifidobacterium bifidum, 2203 ATCC, anddifferent mango pulp ratios (0, 10, 20 and 30%). The addition of mango pulp to fermented soymilk usingencapsulated bacteria led to an increase in the antioxidant properties, volatile components, and viability ofbacteria. The highest increase was noticed in S5 (30% mango pulp + YSC and Bifidobacteria) comparedwith S1 (0% mango + YSC only) and S2 (0% mango + YSC and Bifidobacteria). Total phenolics contentranged from 66.41 (in S1) to 100.17 (S5) mg GAE/100g, total flavonoids content ranged from 132.67 to166.56 mg QE/100g, and antioxidant activity ranged from 69.35 to 76.34%. Acetaldehyde content wasincreased from 2.64 (in S1) to 2.71 PPM (in S2) and decreased with mango pulp at fresh (2.27 PPM inS5) and increased after 15 days of storage period (4.55 PPM in S5). Diacetyl content ranged from 4.33(S1) to 6.13 PPM (S5). Acetoin content ranged from 8.64 to 9.66 PPM (S5). There was a significant effectof mango pulp addition on the viability of encapsulated bacteria. Streptococcus thermophilus rangedfrom 9.24 to 9.36 (log cfu/ml), Lactobacillus delbrueckii subsp. bulgaricus ranged from 9.35 to 9.45 (logcfu/ml), and Bifidobacterium bifidum 2203 ATCC ranged from 9.37 to 9.43 (log cfu/ml).