Fermentation and properties of calcium-fortified soy milk yogurt

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 457-461

  Yazici, F ^a   Alvarez, V B ^a   Hansen, P M T ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b MAKERERE UNIVERSITY   (Uganda)

Author keywords

Calcium fortification; Gel strength; Lactogluconate; Microstructure; Soymilk yogurt

Indexed keywords

GLYCINE MAX; ZEA MAYS;

EID: 0030909291     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04406.x     Document Type: Article

References (20)

1. Bringe, N.A. and Kinsella, J.E. 1993. Calcium chloride, temperature, preheat treatments and pH affect the rate of acid-induced aggregation of casein. Fd. Hydrocoll. 7: 113-121.
2. Buono, M.A., Setser, C., Erickson, L.E., and Fung, Y.C. 1990. Soy milk yogurt: Sensory evaluation and chemical measurement. J. Food Sci. 55: 528-531.
3. Catsimpoolas, N. and Meyer, E.W. 1970. Gelation phenomena of soybean globulins. I. Protein-protein interactions. Cereal Chem. 47: 559-570.
4. Chang, C.Y. and Stone, M.B. 1990. Effect of total soy milk solids on acid production by selected lactobacilli. J. Food Sci. 55: 1643-1646.
5. Fligner, K., Lindamood, J.B., and Hansen, P.M.T. 1988. Fortification of low-fat plain yogurt with calcium gluconate. Cult. Dairy Prod. J. 23: 5-9.
6. Hansen, P.M.T. and Fligner, K. 1995. Process for the manufacture of a calcium-fortified yogurt with improved heat stability. U.S. patent 5,449,523.
7. Karleskind, D., Laye, I., Halpin, E., and Morr, C.V. 1991. Improving acid production in soy based yogurt by adding cheese whey proteins and mineral salts. J. Food Sci. 56: 999-1001.
8. Lee, S.Y., Morr, C.V., and Seo, A. 1990. Comparison of milk-based and soy milk-based yogurt. J. Food Sci. 55: 532-536.
9. Lee, C.H. and Rha, C. 1978. Microstructure of soybean protein aggregates and its relation to the physical and textural properties of the curd. J. Food Sci. 43: 79-84.
10. Minitab. 1996. Minitab Reference Manual. Minitab, Inc., State College, PA.
11. Modler, H.W., Larmond, M.E., Lin, C.S., Froelich, D., and Emmons, D.B. 1983. Physical and sensory properties of yogurt stabilized with milk proteins. J. Dairy Sci. 66: 422-429.
12. Murti, T.W., Bouillanme, C., Landon, M., and Desmazeaud, M.J. 1993. Bacteria growth and volatile compounds in yogurt-type products from soy milk containing Bifidobacterium spp. J. Food Sci. 58: 153-157.
13. O'Mahony, M. 1986. Sensory Evaluation of Food. Statistical Methods and Procedures. Marcel Dekker, Inc. New York.
14. Posati, L.P. and Orr, M.L. 1976. Composition of Foods. Dairy and Egg Products Raw-processed-prepared. Agriculture handbook No. 8-1. Agricultural Research Service, U.S. Dept. of Agriculture. Washington, DC.
15. Rasyid, F. and Hansen, P.M.T. 1991. Stabilization of soy milk fortified with calcium gluconate. Fd. Hydrocoll. 4: 415-422.
16. Shirai, K., Pedraza, G., Duran, M.G., Marshall, V.M.E., Moiseev, S.R., and Garibay, M.G. 1992a. Production of a yogurt-like product from plant food-stuffs and whey. Substrate preparation and fermentation. Sci. Food Agric. 59: 199-204.
17. Shirai, K., Duran, M.G., Marshall, V.M.E., Moiseev, S.R., and Garibay, M.G. 1992b. Production of a yogurt-like product from plant foodstuffs and whey: Sensory evaluation and physical attributes. Sci. Food Agric. 59: 205-210.
18. Snyder, H.E. and Kwon, T.W. 1987. Soybean Utilization. AVI Publication. New York.
19. Yadav, V.B., Jha, Y.K., Garg, S.K., and Mitai B.K. 1994. Effect of soy milk supplementation and additives on sensory characteristic and biochemical changes of yogurt during storage. The Australian J. Dairy Technol. 49: 34-38.
20. Yazici, F., Alvarez, V.B., Mangino, M.E., and Hansen, P.M.T. 1996. Calcium-fortified soy milk yogurt: Formulation and heat stability of soy milk. J. Food Sci. (accepted).