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Article: Rheological properties and sensory characteristics of set-type soy yogurt

TitleRheological properties and sensory characteristics of set-type soy yogurt
Authors
Issue Date2007
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2007, v. 55 n. 24, p. 9868-9876 How to Cite?
AbstractThe study examined chemical composition and rheological and sensory properties of probiotic soy yogurt during 28 day storage at 4°C. Soymilk supplemented with 2% (w/v) inulin or 1% (w/v) each of raffinose and glucose was used as a base for soy yogurt manufacture. Viability of probiotic organisms and their metabolic activity measured as production of organic acids and aldehyde content responsible for beany flavor, as well as rheological and sensory properties of soy yogurt, were examined. Inulin or raffinose/glucose supplementation in soymilk increased the bacterial population by one log cycle and the amount of lactic acid. Probiotic bacteria metabolized more aldehyde than yogurt culture and substantially reduced the beaniness in soy yogurt as determined by sensory evaluation. The probiotic soy yogurts showed more viscous and pseudoplastic properties than the control soy yogurts, but the sensory evaluation results showed preference for the control soy yogurts which were slightly less viscous. Control soy yogurt provided better mouth feel than probiotic soy yogurts. © 2007 American Chemical Society.
Persistent Identifierhttp://hdl.handle.net/10722/179030
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorDonkor, ONen_US
dc.contributor.authorHenriksson, Aen_US
dc.contributor.authorVasiljevic, Ten_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:51:32Z-
dc.date.available2012-12-19T09:51:32Z-
dc.date.issued2007en_US
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2007, v. 55 n. 24, p. 9868-9876en_US
dc.identifier.issn0021-8561en_US
dc.identifier.urihttp://hdl.handle.net/10722/179030-
dc.description.abstractThe study examined chemical composition and rheological and sensory properties of probiotic soy yogurt during 28 day storage at 4°C. Soymilk supplemented with 2% (w/v) inulin or 1% (w/v) each of raffinose and glucose was used as a base for soy yogurt manufacture. Viability of probiotic organisms and their metabolic activity measured as production of organic acids and aldehyde content responsible for beany flavor, as well as rheological and sensory properties of soy yogurt, were examined. Inulin or raffinose/glucose supplementation in soymilk increased the bacterial population by one log cycle and the amount of lactic acid. Probiotic bacteria metabolized more aldehyde than yogurt culture and substantially reduced the beaniness in soy yogurt as determined by sensory evaluation. The probiotic soy yogurts showed more viscous and pseudoplastic properties than the control soy yogurts, but the sensory evaluation results showed preference for the control soy yogurts which were slightly less viscous. Control soy yogurt provided better mouth feel than probiotic soy yogurts. © 2007 American Chemical Society.en_US
dc.languageengen_US
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.subject.meshFood Microbiologyen_US
dc.subject.meshFood Preservation - Methodsen_US
dc.subject.meshGlucose - Metabolismen_US
dc.subject.meshInulin - Metabolismen_US
dc.subject.meshLactobacillus - Growth & Development - Metabolismen_US
dc.subject.meshProbioticsen_US
dc.subject.meshRaffinose - Metabolismen_US
dc.subject.meshRheologyen_US
dc.subject.meshSoy Milken_US
dc.subject.meshTaste - Physiologyen_US
dc.subject.meshTemperatureen_US
dc.subject.meshTime Factorsen_US
dc.subject.meshYogurt - Analysisen_US
dc.titleRheological properties and sensory characteristics of set-type soy yogurten_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1021/jf071050ren_US
dc.identifier.pmid17979230-
dc.identifier.scopuseid_2-s2.0-37349080176en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-37349080176&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume55en_US
dc.identifier.issue24en_US
dc.identifier.spage9868en_US
dc.identifier.epage9876en_US
dc.identifier.isiWOS:000251142000019-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridDonkor, ON=8988839100en_US
dc.identifier.scopusauthoridHenriksson, A=7006573843en_US
dc.identifier.scopusauthoridVasiljevic, T=8576782100en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US

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