In:
Journal of Food Science, Wiley, Vol. 55, No. 2 ( 1990-03), p. 528-531
Abstract:
Soymilk yogurts with fortifiers, 25% fructose (SOYF), evaporated milk (SOYEM) or nonfat dry milk (SOYN), were compared for stachyose concentration; pH; sour, sweet, and beany flavor; and viscosity. Beaniness was reduced significantly compared to unfermented soymilk; SOYF had the lowest panel score. Sour flavor determined by a trained sensory panel on a 10‐point intensity scale was 1.8, 7.8, and 8.0 for SOYF, SOYEM, and SOYN, respectively. Mean sensory viscosity scores for these yogurts were 4.8, 7.9, and 9.0, respectively. Sour flavor and viscosity for SOYF were significantly lower than for other yogurts. No relationships between analytical and sensory measurements of flavor were found; however, instrumental viscosity measurements were linearly related to sensory scores.
Type of Medium:
Online Resource
ISSN:
0022-1147
,
1750-3841
DOI:
10.1111/jfds.1990.55.issue-2
DOI:
10.1111/j.1365-2621.1990.tb06802.x
Language:
English
Publisher:
Wiley
Publication Date:
1990
detail.hit.zdb_id:
2006705-7
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