Evaluation of Total Antioxidant Activity of Soy Yoghurt

Abstract

Soymilk is a well known protein enriched biofunctional food, but its acceptability was reduced due to the presence of complex sugars which gives soymilk beany flavor. However, fermentation had proven earlier reduction of such off-flavor in soymilk. Thus, soymilk was supplemented with 4% skim milk powder, 1.5% inulin and 10% strawberry pulp and fermented with combination of yoghurt culture NCDC-262 and L. acidophilus NCDC-195 (1:2) at 42oC for 6h. The yoghurt thus formed was evaluated for its antioxidative potential by ABTS, DPPH and FRAP method and was found to show 92% ABTS inhibition, 983.15 µM of TEAC, 54% DPPH reduction and 1364.25 µM FRAP reduction. Thus, soy based probiotic yoghurt can be nutritionally beneficial nutraceutical with persuasive antioxidative potential.