Soymilk development for soy yoghurt production
2011
Wannapa Thabloga(Rajamangala University of Technology Tawan-OK, Chonburi (Thailand). Faculty of Science and Technology. Department of Food Science and Technology) E-mail:[email protected] | Nhamphung Onbung(Rajamangala University of Technology Tawan-OK, Chonburi (Thailand). Faculty of Science and Technology. Department of Food Science and Technology) | Panarat Kongtun(Rajamangala University of Technology Tawan-OK, Chonburi (Thailand). Faculty of Science and Technology. Department of Food Science and Technology)
Chemical and physical properties of soy yoghurts were studied in this research. Soy yoghurts that were prepared from soymilks with the higher soybeans : water ratios led to the more of an increase in viscosity, pH, total acidity contents, total solids content and protein contents in soy yoghurts (p LT 0.05). The 2 percent selected yoghurt-starter culture for producing of soy yoghurt that was observed pH of 4.76 and lactic acid bacteria counts of 4.3*10**(7) CFU/ml. The soy yoghurts were produced by the different commercial-yoghurt cultures (Dutch mill, Foremost and Meiji). The result showed that the soy yoghurts were not different (p GT 0.05) in pH, total solids content and colour values. The soy yoghurt was produced by the Meiji yoghurt-starter culture that had higher viscosity (745.31 centipoises) than that of a commercial Dutch mill yoghurt-starter culture. The growth of soy yoghurt-starter culture was incubated at 0, 6, 9, 12, 16, 18, 24 and 36 hours. The result was found that the optimized incubation was at 12 hours to obtain the highest lactic acid bacteria counts of 2.7*10**(10) CFU/ml.
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