Effect of different concentrations of coconut milk on the chemical and sensory properties of soy-coconut milk based yoghurt.

A. Kolapo, A. O. Olubamiwa
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引用次数: 32

Abstract

Abstract The possibility of enhancing the sensory attributes of soy yoghurt through the use of composite soymilk was investigated. The effect of using starter cultures from different sources on the chemical characteristics and consumer ac-ceptability was also studied. Soy milk containing 0, 10 and 20% coconut milk were used in the production of soy yoghurt using commercially available yoghurt starter and starters isolated from naturally fermenting soy milk and cow milk. Chemical and sensory characteristics of soy yoghurts obtained were evaluated. The pH of the yoghurt premixes at the be-ginning of fermentation ranged between 6.25 and 6.45; after fermentation the values were between 4.81 and 5.51 with commercially availab le starter bringing about greatest pH reduction. Chemical compositions of obtained soy yoghurts were as follows: titratable acidity as %lactic acid (0.25-0.43%), crude protein (2.66 -3.62%), fat content (0.13 -0.89%), total solid content (7.91-9.06%). Variation in premix formulation had no significant (P>0.05) effect on the chemical composition of different soy yoghurts obtained. Addition of coconut milk to soy milk improved the sensory characteristics of soy yoghurts with the premix containing 10% coconut milk fermented with starter obtained from cow milk producing yoghurts with the best taste, aroma, and acceptability. Results from the present study have demonstrated a further way of enhancing soy yo-ghurt acceptability by the western ‘palate’.
不同浓度椰奶对大豆椰奶基酸奶化学和感官特性的影响。
摘要:研究了复合豆浆提高大豆酸奶感官属性的可能性。研究了不同来源发酵剂对发酵剂化学特性和消费者接受度的影响。含有0、10%和20%椰奶的豆浆被用于生产大豆酸奶,使用市售的酸奶发酵剂和从自然发酵的豆浆和牛奶中分离出来的发酵剂。评价了所得大豆酸奶的化学特性和感官特性。发酵开始时,酸奶预混料pH值在6.25 ~ 6.45之间;发酵后pH值在4.81 ~ 5.51之间,市售发酵剂的pH值降低幅度最大。所得大豆酸奶的可滴定酸度为:乳酸(0.25 ~ 0.43%)、粗蛋白质(2.66 ~ 3.62%)、脂肪含量(0.13 ~ 0.89%)、总固形物含量(7.91 ~ 9.06%)。预混料配方的变化对不同品种大豆酸奶的化学成分无显著影响(P>0.05)。在豆浆中添加椰奶,以10%椰奶为原料,用牛奶发酵剂发酵的预混料改善了大豆酸奶的感官特性,使酸奶的口感、香气和接受度达到最佳。目前的研究结果显示了一种进一步提高西方“味觉”对大豆酸奶接受度的方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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