SOGURT, A YOGURT-LIKE SOYBEAN PRODUCT - DEVELOPMENT AND PROPERTIES

被引：36

作者：

CHENG, YJ ^{[1
]}

THOMPSON, LD ^{[1
]}

BRITTIN, HC ^{[1
]}

机构：

[1] TEXAS TECH UNIV,DEPT ANIM SCI,LUBBOCK,TX 79409

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb01631.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two sogurt products were prepared by fermenting a formulation containing soymilk, 0.15% calcium acetate, 0.5% gelatin, and lactose (0 or 2%) with Lactobacillus casei and Streptococcus thermophilus. Commercial plain yogurt was used as a control. Sogurts were evaluated for aroma, taste, texture, titratable acidity, pH, and color. Sogurts had beany and raisin aromas, more bitter and astringent tastes than yogurt, and slightly sandy mouth‐ feel. Sogurts and yogurt did not differ (P < 0.05) in intensity of butter aroma. Sogurt with lactose did not differ (P < 0.05) from yogurt in acidity. Sogurts were yellower and firmer than yogurt. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1178 / 1179

页数：2

共 14 条

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