Influence of modified cassava starch on the physicochemical properties of a fermented soybean beverage

Fermented soybean beverages are an alternative for improving intestinal health, and fermentation reduces the anti-nutritional factors of this legume. However, they do show high syneresis low viscosity. Modified cassava starches could be added as a thickener and/or stabilizer to improve quality product. The aim research was assess effect adding modified starch on physicochemical properties fermented beverage. Preliminary tests were carried out varying concentration (0.8%, 1.0%, 1.2%) 3 types starch: octenyl succinic anhydride (OSA), acetylated distarch adipate (ADA) cross-linked starch, substituted-crosslinked (mixed). A commercial culture starter microorganisms probiotics used in process. statistical analysis with two-factor (type concentration) 3-level design; parameters such pH, acidity, soluble solids, syneresis, viscosity comparable dairy evaluated. OSA had lower higher than other each concentration. Furthermore, addition 1.0% mixed well 1.2% ADA control beverage (SC).