Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability

Soy provide compounds of biological interest. The use of gums and starches promote products with more stability and suitable processing characteristics. The soymilk containing 3% okara flour fermented by Lactobacillus acidophilus LA3 was characterized by ACE inhibitory activity and production of acids during fermentation. Through the simplex-centroid mixture design the use of three gelling components was assessed: (X1: guar gum, X2: xanthan gum, X3: pregelatinized cassava starch). The response variables were: water holding capacity (y1), viscosity (y2) and firmness (y3). Evaluation during 30 days at 5 °C for LA3 counts and survival under simulation of gastrointestinal conditions. The fermentation by LA3 increased the inhibition of ACE activity, with accumulation of organic acids. The sauce did not differ in chemical composition. The binary mixture of guar gum and xanthan gum was chosen for the preparation of probiotic creamy sauce, with counts above 8 log CFU.g−1 after 30 days of storage.