Keeping quality of yoghurt beverage prepared from soy protein concentrate
1985
Paik, I.S. | Lim, S.J. | Ko, Y.T. (Duksung Women's Coll., Seoul (Korea R.). Dept. of Foods and Nutrition)
Soy yoghurt beverage (SYB) was prepared from soy protein concentrate and the effect of stabilizers on the sedimentation of SYB curd and the microbiological quality of SYB during storage were investigated. The curd in SYB precipitated significantly during the first one hour of storage and the sedimentation of curd was reduced by the addition of over 0.6% CMC, over 0.2% PGA or over 0.05% Na-alginate. SYB could be kept for 66 days at 5 deg C without significant change in viable cell count of lactic acid bacteria. pH, titratable acidity and viable cell count of SYB significantly changed from 42 days of storage at 25 deg C. Some of SYB samples were contaminated by fungi but the growth of fungi was greatly inhibited by the addition of K-sorbate at 0.005%
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