Physio-chemical and Functional Characteristics of Raffinose-oligosaccharide Fortified Yogurt

Abstract

Yogurt is known for its nutraceutical properties. Beans are a healthy and easily affordable pulse containing good amount of raffinose which has been proven to possess prebiotic properties. The objective of this research is to isolate, characterize raffinose from soybeans and demonstrate practical utility of raffinose by studying its effect on the quality of yogurt. We hypothesize that this research will result in developing a soybean based prebiotic powder and a synbiotic yogurt. Raffinose was prepared from soybeans by soaking, incubation and freeze drying. Raffinose was then quantified using enzyme assay and UV spectrophotometer. 2% milk was fortified with starter culture and raffinose at varying concentrations (2%, 4%, 6% and 8%), studied for changes in physiochemical, fermentation and microbiological properties. These changes will be compared with the effects of commercially available prebiotic powder, inulin (2%). Based on the research work done so far, it has been found that the actual concentration of raffinose in the freeze-dried powder is 1.75 ± 0.03 g/L and that 2% raffinose-yogurt (4 hours) takes lesser time to ferment when compared to 2% inulin-yogurt (6 hours). In the coming days, raffinose-yogurt will be analyzed for changes in microbiological and physiochemical properties.