7 / 20
Page 45
Journal of Clinical Nutrition & Dietetics
ISSN:2472-1921
3
r d
W o r l d C o n g r e s s o n
Nutrition, Dietetics
and Nutraceuticals
F e b r u a r y 2 5 - 2 6 , 2 0 1 9
P r a g u e , C z e c h R e p u b l i c
World Nutrition 2019
INTRODUCTION:
In 2009, 26,8% of Portuguese adults consumed dairy yoghurt
every day, and in 2016, the average daily consumption was estimated at 62g/
day. However, the availability for the use of soy-products has been increasing
to the detriment of dairy products.
AIM:
Describe the industrial production process of soy yoghurt, comparing its
nutritional properties with dairy yoghurt.
MATERIAL & METHODS:
Soy yoghurt producing companies provided the
technologic process inputs. The dietetic analyses of the soy yoghurts were
based on the nutritional values provided by the products labels and also in the
Portuguese Food Composition and Nutritional Table.
RESULTS:
The technologic process data shows that soybeans are peeled, and
then passed through a combination of water exposure (hot and cold). The
soy liquid is separated from the pulp (okara), and afterwards, microbiological
cultures are added to make yoghurt consistency. The nutritional data analysed
(means) shows that in each 100g of soy yoghurt, there are 43kcal, 2.3g of
lipids (0.4g saturated) 0.5g HC (0g sugars), 4g protein, 0.8g Fiber and 0.18g
sodium. The same amount of natural yoghurt contains 54kcal, 1.8g lipid (1g
saturated), 5g HC (5g sugars), 4.2g protein, 0g fibre, 62mg sodium and 118mg
of calcium. However there isn’t values for vitamins.
CONCLUSION:
Soy yoghurt presents the same benefits as traditional yoghurt,
and yet is free of lactose, casein and cholesterol and has low saturated fat
content, even though it’s not a good source of calcium. Though there is no
specific nutritional values for vitamins, there is evidence that the technologic
process may lead to some vitamins losses, but further studies are required.
Biography
Ana Lucia Baltazar is the Head of Dietetics and Nutrition
Department at Coimbra Health School. She is a Senior Lecturer
and holds a BSc (Hons) in Dietetics, a Master in Health and
Safety at Work and is Specialist in Nutrition and Dietetics. She
teaches food toxicology and food technology. She is Post-
graduated in auditors in HACCP and in Health and Safety at
Work. She is a Member of the Working Groups Microbiological
Occurrence in the Food Chain, Food toxinfections and Effective
Communication in Food at National Institute of Health Dr
Ricardo Jorge, Lisbon, Portugal. She is a PhD Student in Food
Sciences at University of Valencia-Spain.
ana.santos@estescoimbra.ptFrom soy to yogurt -a nutritional review
Ana Lucia Baltazar
1
, Maria Avila
1
, Raquel Martins
1
, Rita Santiago
1
and Joao PM Lima
1,2,3
1
Instituto Politecnico de Coimbra, ESTeSC-Coimbra Health School, Portugal
2
GreenUPorto, Portugal
3
LAQV- Requimte, Portugal
Ana Lucia Baltazar et al., J Clin Nutr Diet 2019, Volume: 5
DOI: 10.4172/2472-1921-C1-006