Fermentation and Properties of Calcium‐fortified Soy Milk Yogurt
Fehmi Yazıcı, Valente B. Alvárez, P.M.T. Hansen
Journal of Food Science
Abstract
ABSTRACT Calcium‐fortified soy milk yogurt containing 190 mg calcium/100g was produced and evaluated for textural and microstructural properties. The soy milk base contained 10% full fat soy flour, 2.25% soy protein isolate, 2.75% high fructose corn syrup, 1.55% calcium lactogluconate, and 1.25% potassium citrate. The mixture was heated 5 min at 80°C, cooled to 42°C, and inoculated with yogurt cultures. Calcium‐fortified soy milk required a higher rate of inoculation (5%) than non‐fortified soy milk (2.5%) and had higher titratable acidity and more syneresis. Calciumfortified soy milk yogurts showed comparable gel strength with that of commercial regular yogurt. Gels from nonfortified soy milk yogurts were hard and brittle. Addition of calcium did not significantly affect microstructure of the yogurts.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
Non-fortified soy milk yogurt produces hard and brittle gels
“Gels from nonfortified soy milk yogurts were hard and brittle”
Calcium-fortified soy milk yogurt shows comparable gel strength with commercial regular yogurt
“Calcium-fortified soy milk yogurts showed comparable gel strength with that of commercial regular yogurt”
Calcium addition does not significantly affect microstructure of the yogurts
“Addition of calcium did not significantly affect microstructure of the yogurts”