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KMID : 0903519840270030163
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1984 Volume.27 No. 3 p.163 ~ p.168
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Studies on Production of Soy Yogurt
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Abstract
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Soy yogurt beverage (SYB) was prepared from defatted soybean flour and flavor, effect of stabilizers on sedimentation and change of acidity and cell concentration during storage of SYB were investigated. The flavor of SYB rated significantly different and slightly inferior to milk yogurt although flavors added to SYB improved the acceptability. The curd in SYB precipitated greatly during the first 24 hours of storage. The sedimentation of curd was reduced by the addition of CMC of 0.4% or PGA of 0.1%. SYB can be kept at 5℃ for 48 days without significant change in viable cell count of lactic acid bacteria. pH, titratable acidity and viable cell count of SYB was significantly changed for 48 days at 25℃. Some of SYB samples were contaminated by yeast and mold.
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