Yoghurt-like products from riceflour and soymilk
1994
Collado, L.S. | Mabesa, R.C. | Sumague, M.J.V. | Mok, C.K. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
Yoghurt-like product and yoghurt-like drink were developed from riceflour and soymilk mixtures. The lactic acid bacteria starters used were isolated from actively fermenting rice batter intended for the production of rice cake (puto). A fairly acceptable yoghurt-like product from 10 percent riceflour in soymilk medium with 10 percent (w/w) table sugar inoculated with LAB isolates no. 18 (Leuconostoc) and 15 (Streptococcus) can be produced successfully. Similarly, lactic fermented beverage was produced from 5 percent (w/w) riceflour in soymilk with 15 percent (w/w) table sugar fermented with starch hydrolyzing LAB no. 16 (Streptococcus). Instead of adding table sugar, fruit flavors in the form of fruit jams may be used. The yoghurt drink and yoghurt-like products had 4.25 percent and 6.35 percent protein contents; 15.52 percent and 11.67 carbohydrate content; a pH of 3.7; and 0.56 percent and 0.58 total titratable acidity (percent lactic acid), respectively
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