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Improved Acid, Flavor and Volatile Compound Production in a High Protein and Fiber Soymilk Yogurt‐like Product
Author(s) -
GRANATA L. ANKENMAN,
MORR C.V.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14188.x
Subject(s) - food science , chemistry , diacetyl , flavor , fermentation , ultrafiltration (renal) , streptococcus thermophilus , casein , acetaldehyde , lactic acid , flavour , lactobacillus , chromatography , biochemistry , ethanol , bacteria , biology , genetics
The effects of added caseinate (CAS), casein hydrolyzate (CASHY) and whey protein hydrolyzate (WPHY) on acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt‐like product were studied. High protein and fiber soymilk, produced by blending soaked, boiled and dehulled soybeans with Swiss cheese whey ultrafiltration permeate, was fermented with a mixed S. thermophilus and L. bulgaricus yogurt culture. The concentrations of lactic acid, key volatile compounds, i.e., acetaldehyde, acetone, and diacetyl, and the flavor and texture of the resulting soymilk based yogurt formulated with added CAS or CASHY were comparable to those in a milk yogurt control.