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KMID : 0380619850170010045
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 1 p.45 ~ p.50
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Keeping Quality of Yogurt Beverage Prepared from Soy Protein Concentrate
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Abstract
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Soy yogurt beverage(SYB) was prepared from soy protein concentrate and the effect of stabilizers on the sedimentation of SYB curd and the microbiological quality of SYB during storage were investigated. The curd in SYB precipitated significantly during the first one hour of storage and the sedimentation of curd was reduced by the addition of CMC of over 0.6%, PGA of over 0.2% or Na-alginate of over 0.05%. SYB could be kept for 66 days at 5℃ without significant change in viable cell count of lactic acid bacteria. pH, titratable acidity and viable cell count of SYB were significantly changed from 42 days of storage at 25℃. Some of SYB samples were contaminated by fungi and the growth of fungi was greatly inhibited by the addition of K-sorbate of 0.005%.
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