Characteristics of yogurt-like products prepared from the combinaton of skim milk and soymilk containing saccharified-rice solution

Dong June Park, Sejong Oh, Kyung Hyung Ku, Chulkyoon Mok, Sae Hun Kim, Jee Young Imm

Research output: Contribution to journalArticlepeer-review

27 Citations (Scopus)

Abstract

Yogurt-like products were prepared from a combination of skim milk and soymilk (100:0, 75:25, 50:50, 25:75, and 0:100) containing saccharified-rice solution by lactic fermentation of four different cultures. The ratio of skim milk and soy milk had no significant effect on titratable acidity, while the type and nature of culture used for fermentation affected the titratable acidity. Lower syneresis was observed in soy-based yogurt, and both the hardness and springiness of curd increased as the proportion of soymilk in the substrate increased. Skim milk-based yogurt had higher resistance to shear force with higher yield stress. The sensory quality of yogurt produced from mixed culture had higher preference compared with that produced from a single culture (Streptococcus thermophilus). There was no significant difference in texture and overall acceptability among yogurts produced from mixed substrates and skim milk-based yogurt.

Original languageEnglish
Pages (from-to)23-34
Number of pages12
JournalInternational Journal of Food Sciences and Nutrition
Volume56
Issue number1
DOIs
Publication statusPublished - 2005 Feb

Keywords

  • Saccharified-rice
  • Skim milk
  • Soymilk
  • Yogurt-like products

ASJC Scopus subject areas

  • Food Science

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