|Table of Contents|

Effect of Yoghurt Starter Cultures on the Quality of Soybean Yoghurt(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2018年01期
Page:
149-156
Research Field:
Publishing date:

Info

Title:
Effect of Yoghurt Starter Cultures on the Quality of Soybean Yoghurt
Author(s):
ZHOU Yan-ping; ZHANG Cai-meng; KONG Xiang-zhen; CHEN Ye-ming; HUA Yu-fei
(School of Food Science and Technology，Jiangnan University，Wuxi 214122，China)
Keywords:
Soybean yogurt;  Yogurt starter cultures;  Fermentation characteristics;  Texture characteristics;  Volatile components
PACS:
TS252.54
DOI:
10.11861/j.issn.1000-9841.2018.01.0149
Abstract:
In this study, five different yoghurt starter cultures A, B, C, D and E were used to study the quality differences of soybean yoghurt and to find better yoghurt starter for soy milk. The fermentation of soybean yoghurt with different yoghurt starter cultures was carried out using the same soy milk base formulation and the same fermentation condition. The changes of pH and titrable acidity with time during the fermentation, as well as the texture and flavor content of fermentation products were determined and analyzed. The fermentation rate of five yoghurt starter cultures was found to be different remarkably with the fermentation rate in the order as D>E>C>B>A. The hardness of soybean yoghurt products prepared by different starters was different significantly (P<0.05) and was highly correlated with the fermentation time. In terms of volatile components, the longer is the time to reach pH5.5 during fermentation, the higher is the content of carbonyl compounds in soybean yogurt. The results showed that the fermentation characteristics of A and B yoghurt starter cultures were similar and produced soy yoghurt with similar texture, but the volatile components were different. Starter cultures D and E were characterized by rapid fermentation rate while starter culture C could produce more 2, 3-butanedione. From the above results, the authors concluded that starter A is more suitable for the preparation of soybean yoghurt with better texture and flavor.

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Last Update: 2018-03-14