Premium
IMPROVEMENT OF ORGANOLEPTIC QUALITY OF FERMENTED SOYBEAN BEVERAGE BY ADDITIONS OF PROPYLENE GLYCOL ALGINATE AND CALCIUM LACTATE
Author(s) -
SUGIMOTO HIROSHI,
NISHIO MASAKAZU,
HORIUCHI TATSUO,
FUKUSHIMA DANJI
Publication year - 1981
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1981.tb00623.x
Subject(s) - food science , fermentation , chemistry , organoleptic , lactic acid , lactic acid fermentation , lactobacillus casei , taste , soybean oil , calcium , polyvinyl alcohol , starter , bacteria , organic chemistry , biology , genetics
A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei. During the fermentation process, an organoleptically undesirable powdery‐gritty sensation was developed. This off‐taste could be effectively reduced by an addition of propylene glycol alginate (PGA). However, the emulsion stability of the fermented product was sometimes decreased when PGA was added. This defect could be recovered by means of an addition of some mineral salts such as calcium lactate with PGA. As a result, a fermented soy bean beverage with a smoother mouth feel and of organoleptically high value was obtained.