Rheological Properties and Sensory Characteristics of Set-Type Soy Yogurt
O.N. Donkor, A. Henriksson, Todor Vasiljevic, Nagendra P. Shah
Journal of Agricultural and Food Chemistry
Abstract
The study examined chemical composition and rheological and sensory properties of probiotic soy yogurt during 28 day storage at 4 degrees C. Soymilk supplemented with 2% (w/v) inulin or 1% (w/v) each of raffinose and glucose was used as a base for soy yogurt manufacture. Viability of probiotic organisms and their metabolic activity measured as production of organic acids and aldehyde content responsible for beany flavor, as well as rheological and sensory properties of soy yogurt, were examined. Inulin or raffinose/glucose supplementation in soymilk increased the bacterial population by one log cycle and the amount of lactic acid. Probiotic bacteria metabolized more aldehyde than yogurt culture and substantially reduced the beaniness in soy yogurt as determined by sensory evaluation. The probiotic soy yogurts showed more viscous and pseudoplastic properties than the control soy yogurts, but the sensory evaluation results showed preference for the control soy yogurts which were slightly less viscous. Control soy yogurt provided better mouth feel than probiotic soy yogurts.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
inulin or raffinose/glucose increases bacterial population
“Inulin or raffinose/glucose supplementation in soymilk increased the bacterial population by one log cycle”
probiotic bacteria reduces beaniness
“Probiotic bacteria metabolized more aldehyde than yogurt culture and substantially reduced the beaniness in soy yogurt as determined by sensory evaluation.”
soymilk supplemented with raffinose and glucose
“Soymilk supplemented with 2% (w/v) inulin or 1% (w/v) each of raffinose and glucose was used as a base for soy yogurt manufacture.”