%0 Journal Article
%T Development and sensory evaluation of soy milk based yoghurt
%A F¨˘varo Trindade
%A C . S
%A Terzi
%A S. C
%A Trugo
%A L.C
%A Della Modesta
%A R. C
%A Couri
%A S
%J Archivos Latinoamericanos de Nutrici¨Žn
%D 2001
%I Scientific Electronic Library Online
%X yoghurts were prepared by fermentation of soy milk using a mixed starter culture containing lactobacillus bulgaricus and streptococcus thermophilus. soy milk at 90 brix was homogenised under pressure (17 mpa) and fermented with and without addition of sucrose (2.0 and 2.5 g per 100 g) for 4, 5, 6 and 7 hours. the yoghurts were evaluated in terms of sensory qualitty, ph, titrable acidity, phytic acid and oligosaccharides: a yoghurt with the best sensory quality was obtained using the homogenised soy milk with 2% sucrose addition and fermented for 6 h. lactobacillus bulgaricus and streptococcus thermophilus did not produce phytases and a-galactosidases at the experimental conditions, consequently, phytic acid and galactosides were not affected by the process
%K soymilk
%K soy yoghurt
%K yoghurt sensory analysis
%K phytate
%K alpha-galactosides.
%U http://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0004-06222001000100014&lng=en&nrm=iso&tlng=en