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(0) 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 qualitty, 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 a-galactosidases at the experimental conditions, consequently, phytic acid and galactosides were not affected by the process
| Main Authors: | , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Sociedad Latinoamericana de Nutrición
2001
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| Online Access: | http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0004-06222001000100014 |
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