Rheological properties and sensory characteristics of set-type soy yogurt.

@article{Donkor2007RheologicalPA,
  title={Rheological properties and sensory characteristics of set-type soy yogurt.},
  author={Osaana N Donkor and Anders Henriksson and Todor Vasiljevic and Nagendra Prasad Shah},
  journal={Journal of agricultural and food chemistry},
  year={2007},
  volume={55 24},
  pages={9868-76}
}
The study examined chemical composition and rheological and sensory properties of probiotic soy yogurt during 28 day storage at 4 degrees 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… CONTINUE READING

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