Effect of the addition of water-soluble soybean extract and probiotic culture on chemical characteristics and folate concentration in yogurts produced with goats milk

Four yogurts from goat’s milk were elaborated and water-soluble soybean extract (WSSE) in the supplementation of 14.8 g/L and Bifidobacterium lactis probiotic culture at 2% were added during processing. Chemical aspects and folate concentration were evaluated during the preparation for 29 days at 4°C. Regarding protein and fat analysis, treatments with added WSSE presented higher values; the yogurt with added probiotics presented lower values. Regarding the color, the L* and a* parameters showed no significant differences among the yogurt treatments, the b* parameter values were higher for treatments with added water-soluble soybean extract. The determination of minerals: calcium, iron and potassium were higher for yogurts with added soybean extract. For the sodium content, the values found in yogurts were similar (43.52; 39.00; 40.85 and 47.89 mg/100 g of product). The determination of folates in yogurt presented values of 67 mcg/100 g for the goat's milk yogurt, 135 mcg/100 g for yogurt with added WSSE, 180 mcg/100 g for the yogurt with added B. lactis probiotic culture and 195 mcg/100 g for the treatment with added WSSE and probiotic culture. From these results, it was verified that the yogurts presented as viable in terms of their chemical aspects during the storage time of 29 days.