HOME > EDICIONES > Año 2001, Volumen 51 - Número 1
Artículos Generales
Development and sensory evaluation of soy milk based yoghurt
C . S. Fávaro Trindade, Terzi, S. C., L.C. Trugo, R. C. Della Modesta, S. Couri
Universidade Federal Rural do Rio de Janeiro, EMBRAPA-CTAA, Rio de Janeiro, Instituto de Química,
Universidade Federal do Rio de Janeiro, Brazil.
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SUMMARY
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 90 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.
Key words: Soymilk, soy yoghurt, yoghurt sensory analysis, phytate, alpha-galactosides.
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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