Compositional and shelf-life properties of soy-yogurt using two starter cultures

An investigation was carried out to evaluate the compositional and shelf-life properties of soy-yogurt using two starter cultures. Soy-yogurt with 20 per cent starter culture was significantly higher in protein (46.89 per cent), ash (0.21 per cent) and Na (2.02 per cent). As the days of storage incr...

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Bibliographic Details
Published in:Nutrition and food science 2001-10, Vol.31 (5), p.247-250
Main Authors: Ashaye, O.A., Taiwo, L.B., Fasoyiro, S.B., Akinnagbe, C.A.
Format: Article
Language:English
Subjects:
Acceptability
Ambient temperature
Ashes
Colour
Flavours
Soy products
Starter cultures
Storage
Surface layer
Texture
Yogurt
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Summary:An investigation was carried out to evaluate the compositional and shelf-life properties of soy-yogurt using two starter cultures. Soy-yogurt with 20 per cent starter culture was significantly higher in protein (46.89 per cent), ash (0.21 per cent) and Na (2.02 per cent). As the days of storage increased there was a concomitant decrease in sensory scores with regard to colour, taste, flavour, texture and general acceptability in all the storage temperatures, with ambient having the least. Stability in sensory scores was noticeable towards the last two days. Soy-yogurt samples kept under freezer temperature (- 18°C) kept better than fridge (± 7°C) and ambient temperature (± 27°C). Storage of soy-yogurt at ambient temperature was very poor.
ISSN:0034-6659
1758-6917
DOI:10.1108/00346650110396673