Fermentation and properties of calcium-fortified soy milk yogurt

Yazıcı F., Alvarez V., Hansen P.

JOURNAL OF FOOD SCIENCE, vol.62, no.3, pp.457-461, 1997 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 62 Issue: 3
  • Publication Date: 1997
  • Doi Number: 10.1111/j.1365-2621.1997.tb04406.x
  • Journal Name: JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.457-461
  • Ondokuz Mayıs University Affiliated: No

Abstract

Calcium-fortified soy milk yogurt containing 190 mg calcium/100g was produced and evaluated for textural and microstructural properties. The soy milk base contained 10% full fat soy flour, 2.25% soy protein isolate, 2.75% high fructose corn syrup, 1.55% calcium lactogluconate, and 1.25% potassium citrate. The mixture was heated 5 min at 80 degrees C, cooled to 42 degrees C, and inoculated with yogurt cultures. Calcium-fortified soy milk required a higher rate of inoculation (5%) than non-fortified soy milk (2.5%) and had higher titratable acidity and more syneresis. Calcium-fortified soy milk yogurts showed comparable gel strength with that of commercial regular yogurt. Gels from nonfortified soy milk yogurts were hard and brittle. Addition of calcium did not significantly affect microstructure of the yogurts.