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Production of a yogurt‐like product from plant foodstuffs and whey. Sensory evaluation and physical attributes
Author(s) -
Shirai Keiko,
GutierrezDurán Mercedes,
Marshall Valerie M E,
RevahMoiseev Sergio,
GarcíaGaribay Mariano
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740590211
Subject(s) - syneresis , food science , starter , fermentation , flavour , chemistry , sugar , substrate (aquarium) , whole milk , sensory analysis , biology , ecology
A mixed substrate composed of soya milk, oat flour and dried cheese whey (820, 110 and 70 g kg −1 respectively) was heat treated (80°C, 20 min) and fermented using two different yogurt starters. Sensory evaluation was conducted in order to get the basic flavour profile and to assess the acceptability of the product. Unfermented mixed substrate and fermented milk were used as references. Two yogurt starter combinations were used. Some additives such as sugar and calcium were also assessed. The addition of an equal weight of milk to the mixed substrate, and flavours such as strawberry jam or honey, were tried as well. Acceptability of the mixed substrate was increased by fermentation and added sugar, milk and/or flavours. A suitable combination of strains was very important to get good acceptability of the fermented product. Colour and syneresis were also evaluated. Heat treatment had very little influence on the colour of the mixed substrate. The mixture was less white and a little less green than milk. Syneresis was lower than that of a yogurt made from milk with 145 g litre −1 total solids.