This study aims were to test antioxidative activity of supernatant from fermented soy whey to find out their nutraceutical potential. Fermented soy whey was prepared usingLactobacillus plantarum, Streptococcus thermophilus and Kefir, fermented at room temperature (25-26°C) for 24 and 48 h. Antioxidative properties were assessed by DPPH(2,2-diphenyl-1-picrylhydrazyl) scavenging activity and reducing power. All fermented soy whey extracts exhibited a potentially antioxidant activities, yet extract kefir soy whey with 48 h incubation gave significant highest antioxidant activity compared to others. The resultssuggest that fermented soy whey formulations could provide a functional food alternative to milk-based fermented products.
Key words: Soy whey, fermentation, LAB, Kefir, antioxidant.
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