SOYMILK YOGURT - SENSORY EVALUATION AND CHEMICAL MEASUREMENT

被引：43

作者：

BUONO, MA

SETSER, C

ERICKSON, LE

FUNG, DYC

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT FOODS & NUTR,MANHATTAN,KS 66506

[2] KANSAS STATE UNIV AGR & APPL SCI,DEPT CHEM ENGN,MANHATTAN,KS 66506

[3] KANSAS STATE UNIV AGR & APPL SCI,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06802.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soymilk yogurts with fortifiers, 25% fructose (SOYF), evaporated milk (SOYEM) or nonfat dry milk (SOYN), were compared for stachyose concentration; pH; sour, sweet, and beany flavor; and viscosity. Beaniness was reduced significantly compared to unfermented soymilk; SOYF had the lowest panel score. Sour flavor determined by a trained sensory panel on a 10‐point intensity scale was 1.8, 7.8, and 8.0 for SOYF, SOYEM, and SOYN, respectively. Mean sensory viscosity scores for these yogurts were 4.8, 7.9, and 9.0, respectively. Sour flavor and viscosity for SOYF were significantly lower than for other yogurts. No relationships between analytical and sensory measurements of flavor were found; however, instrumental viscosity measurements were linearly related to sensory scores. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：528 / 531

页数：4

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