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KMID : 0380619900220030357
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.357 ~ p.362
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Comparison of Cultivars of Soybean by Soy Yoghurt Production
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Abstract
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Soy yoghurt was prepared from 19 soybean cultivars with the use of L. acidophilus KCTC 2182. Various characteristics of fermented soymilk and the ratio of product recovery in soy yoghurt were investigated. The mean crude protein content of the soy yoghurt was 2.74% with a range of 2.58-2.91% and the mean crude fat content was 1.49% with a range of 1.34-1.85%. Total solids recovered from original soybean in soy yoghurt ranged 52.14-61.54% with a mean value of 56.17%. Crude protein recovery in soy yoghurt ranged 59.22-67.5% with a mean value of 63.32%. Crude fat ranged 65.8-86.02% with a mean value of 72.57%. Titratable acidity of soy yoghurt ranged 0.20-0.41%. Viable cell count of soy yoghurt ranged 3.83 x 10^8-3.22 x lO^9/ml and the amount of separated whey ranged 1.4-8.2 ml per 100 ml of soymilk.
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