Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution

Abstract

Yogurt-like products were prepared from a combination of skim milk and soymilk (100:0, 75:25, 50:50, 25:75, and 0:100) containing saccharified-rice solution by lactic fermentation of four different cultures. The ratio of skim milk and soy milk had no significant effect on titratable acidity, while the type and nature of culture used for fermentation affected the titratable acidity. Lower syneresis was observed in soy-based yogurt, and both the hardness and springiness of curd increased as the proportion of soymilk in the substrate increased. Skim milk-based yogurt had higher resistance to shear force with higher yield stress. The sensory quality of yogurt produced from mixed culture had higher preference compared with that produced from a single culture (Streptococcus thermophilus). There was no significant difference in texture and overall acceptability among yogurts produced from mixed substrates and skim milk-based yogurt.

Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages made from caprine milk

“…Our results for inulin concentration are in agreement with previous studies in which the addition of inulin during the preparation of yogurt-like beverages did not influence the pH and acidity of the products [22,23]. With respect to the use of WSSE in the manufacture of yogurt-like beverages, Park et al [9] developed fermented beverages that were produced from mixtures of WSSE and bovine skim milk and observed that the different proportions of milk/soymilk did not result in significant differences in the acidity of the products.…”

“…The Casson model did not exhibit negative values for yield stress, but the determination coefficients in this model were lower than those found using the Ostwald-de-Waelle model. Therefore, as has been observed in many studies of fermented dairy beverages and fermented soymilk beverages, the model of Ostwald-de-Waelle (Power law) best fit the experimental data [9,26,34]. The power law model explained between 84.52% and 93.27% of the variation in the experimental data, meaning that this model can be used to explain the rheological behavior of the yogurt-like beverages analyzed.…”

“…Park et al [9] observed that yogurt prepared from a mixture of bovine skim milk and WSSE exhibited a lower syneresis index than yogurts prepared from bovine milk alone, also verifying that yogurt prepared from equal proportions of bovine milk and WSSE had the smallest syneresis indices. Harwarker and Kalab [25] reported that the microstructure of yogurt consists of chains and clusters of casein molecules, and the susceptibility of yogurt to syneresis is closely related to the space between casein clusters.…”

“…High WSSE contents were correlated with a lower overall acceptability in yogurt-like beverages. According to Park et al [9], this negative effect is likely related to the "beany flavor" of soy, which limits its incorporation into food products in Western countries. However, the response surface for overall acceptability (Fig.…”

“…Soybeans contain high-quality proteins with a capacity to form gels in an acidified medium [7]. The partial substitution of bovine milk by WSSE for the elaboration of fermented beverages has been examined in several studies [8,9]. According to Kaur, Mishra, and Kumar [8], yogurts containing WSSE have several nutritional advantages including low fat content, high protein content, and the presence of vitamins and a variety of trace elements.…”