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KMID : 0380619860180020124
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 2 p.124 ~ p.129
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Keeping Quality of Yogurt Beverage Prepared from Soy Protein Isolate
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Abstract
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Soy yogurt beverage (SYB) was preapred from soy protein isolate. The effect of stabilizers or pH adjustment on the sedimentation of SYB curd and the microbiological qualiy of S1´B during storage were investigated. The curd in SYB precipitated significantly during the first 2 hours of storage and the sedimentation of curd could be reduced by the addition of proper amount of CMC or PGA. The sedimentation of curd was also retarded by adjustment of pH of SYB. When SY prepared by Lactobacillus acidophilus was kept at 5℃ for 48 days, the number of viable cells was not changed and titratable acidity increased gradually. When SYB prepared by L. bulgaricus was kept at 5 for 48 days, the number of viable cells decreased slightly and titratable acidity increased gradually.
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