ABSTRACT
The incidence of problems such as intestinal dysbiosis, that is, imbalances in the intestinal ”ora caused by many aspects of modern life, have been growing in recent years. There is a worldwide trend in recognizing intestinal dysbiosis as a disease, and the conscientious consumers of the importance of healthful diets have been searching for foods that can improve this balance. Hydrosoluble soy extract is a raw material with great potential in the development of food with a healthy appeal such as functional synbiotic and fermented drinks (with probiotic and prebiotic substances). Synbiotic soyfoods need to be carefully developed, mainly with regard to sensory characteristics, because it already presents good functional characteristics; however, if the product’s sensorial characteristics are unsatisfactory, this will not be well accepted by the consumers. During storage, it is common to observe that fermented products have problems such as syneresis, changes in sensorial characteristics such as color, taste, viscosity, and
6.1 Introduction .................................................................................................................................. 103 6.2 De…nitions .................................................................................................................................... 104
6.2.1 Functional Foods ............................................................................................................. 104 6.2.2 Probiotics ......................................................................................................................... 104 6.2.3 Prebiotics ......................................................................................................................... 104 6.2.4 Synbiotics ........................................................................................................................ 107
6.3 Soymilk Characterization ............................................................................................................ 108 6.3.1 Description of Soymilk as a Substrate Used in the Development of Fermented
Synbiotic Foods ............................................................................................................... 109 6.4 Fermentation Theory .....................................................................................................................111
