Application of germinated soy milk in the development of lactose-free panna cotta

Abstract

    The study was conducted to evaluate the applicability of germinated soy milk in developing a lactose-free panna cotta dessert recipe for people with lactose intolerance. The quality assessment of soy milk germinated after 0 day, 1 day and 2 days showed that the total phenolic and flavonoid contents exhibited an upward trend, peaking at 526.70 mg GAE/L and 1427.31 mg QE/L, respectively, after 1 day of germination. However, these levels subsequently declined on the following day. Similar results were also observed for antioxidant activity with ABTS free radical scavenging activity and FRAP ferric reducing activity reaching 817.27 mg TE/L and 190.64 mg TE/L after 1 day of germination, respectively. The germinated soy milk was then incorporated into the panna cotta recipe and the products were refrigerated for 10 days to evaluate the quality change. It can be seen that the yellowness showed a clear increase after 10 days, and the panna cotta samples from germinated soy milk showed higher yellowness than the traditional panna cotta even from the first day of storage. The panna cotta from non-germinated soy milk had the highest firmness; whereas the panna cotta samples from germinated soy milk showed less firmness compared to the traditional panna cotta made from cow's milk. In addition, the firmness of all samples increased significantly over storage time.