Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: Texture profile and sensory acceptance

Journal of the Science of Food and Agriculture

Volumn 94, Issue 1, 2014, Pages 119-125

  Bedani, Raquel ^a   Campos, Marina Ms ^a   Castro, Inar A ^a   Rossi, Elizeu A ^b   Saad, Susana Mi ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Inulin; Okara; Probiotic; Sensory evaluation; Soy yoghurt; Texture profile analysis

Indexed keywords

BIFIDOBACTERIUM ANIMALIS; GLYCINE MAX; LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS THERMOPHILUS;

INULIN; OKARA, GLYCINE MAX; POLYSACCHARIDE; PROBIOTIC AGENT; VEGETABLE PROTEIN;

ARTICLE; BIFIDOBACTERIUM; CHEMISTRY; CONSUMER; FERMENTATION; HUMAN; INDUSTRIAL WASTE; LACTOBACILLUS ACIDOPHILUS; METABOLISM; MICROBIOLOGY; NUTRITIONAL VALUE; OKARA; SENSATION; SENSORY EVALUATION; SOY YOGHURT; SOYBEAN; TEXTURE PROFILE ANALYSIS;

INULIN; OKARA; PROBIOTIC; SENSORY EVALUATION; SOY YOGHURT; TEXTURE PROFILE ANALYSIS;

BIFIDOBACTERIUM; CONSUMER SATISFACTION; FERMENTATION; HUMANS; INDUSTRIAL WASTE; INULIN; LACTOBACILLUS ACIDOPHILUS; NUTRITIVE VALUE; PLANT PROTEINS; POLYSACCHARIDES; PROBIOTICS; SENSATION; SOY FOODS; SOYBEANS;

EID: 84887245033     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6212     Document Type: Article

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