Keeping quality of yogurt beverage prepared from soy protein isolate
1986
Moon, S.A. | Ko, Y.T. (Duksung Women's Coll. Seoul (Korea R.). Dept. of Food Nutrition)
Soy yogurt beverage (SYB) was prepared from soy protein isolate. The effect of stabilizers or pH adjustment 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 24 hrs of storage and the sedimentation of curd could be reduced by the addition of a proper amount of CMC or PGA. The sedimentation of curd was also retarded by adjustment of pH of SYB. When SYB prepared by Lactobacillus acidophilus was kept at 5 deg C for 48 days, the number of viable cells was not changed and titratable acidity increased gradually
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