Development and sensory evaluation of soy milk based yoghurt.
Yoghurts were prepared by fermentation of soy milk using a mixed starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus. Soy milk at 9 degrees Brix was homogenised under pressure (17 MPa) and fermented with and without addition of sucrose (2.0 and 2.5 g per 100 g) for 4, 5, 6 and 7 hours. The yoghurts were evaluated in terms of sensory quality, pH, titrable acidity, phytic acid and oligosaccharides: A yoghurt with the best sensory quality was obtained using the homogenised soy milk with 2% sucrose addition and fermented for 6 h. Lactobacillus bulgaricus and Streptococcus thermophilus did not produce phytases and alpha-galactosidases at the experimental conditions, consequently, phytic acid and galactosides were not affected by the process.
Trindade
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CS
Universidade Federal Rural do Rio de Janeiro, EMBRAPA-CTAA, Rio de Janeiro, Instituto de Química, Universidade Federal do Rio de Janeiro, Brazil.
Terzi
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SC
Trugo
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LC
Della Modesta
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RC
Couri
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D002241:Carbohydrates / Q000032:analysis; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005526:Food, Formulated / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D009844:Oligosaccharides / Q000032:analysis; D010833:Phytic Acid / Q000032:analysis; D013025:Glycine max / Q000737:chemistry; D013649:Taste; D013997:Time Factors; D015014:Yogurt / Q000032:analysis*
D002241:Carbohydrates; D009844:Oligosaccharides; D010833:Phytic Acid