Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism

Li, Shuying; Hu, Miao; Wen, Wei; Zhang, Pengfei; Yu, Wenhua; Fan, Bei; Wang, Fengzhong

doi:10.1016/j.fochx.2024.101359

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101359

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Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism

Shuying Li,

Miao Hu,

Wei Wen

et al.

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2024

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Characteristics of the Mixed Yogurt Fermented from Cow–Soy Milk in the Presence of Transglutaminase

Lin,

Cao,

Zhang

et al. 2024

Foods

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The mixed yogurt was fermented from Cow–Soy milk and modified by transglutaminase (TG). The effects of mixed milk and TG on the quality characteristics of mixed yogurt were investigated by texture characteristics, rheology (rheometer) and structure (scanning electron microscopy). The findings revealed that the mixed yogurt with 50% cow milk exhibited lower hardness, viscosity and consistency. Furthermore, when TG was added, the yogurt showed better rheological properties, sensory score and a more stable microstructure. Compared with the samples without TG modification, the viscosity and cohesiveness of the modified samples increased by 10% and 100%, respectively. The combination of cow milk and soy milk improved the texture of yogurt, and the TG addition further improved the physicochemical properties of yogurt. This finding provided a meaningful reference for the development of mixed yogurt with a suitable taste from animal and plant milk, and laid a basis for the practical application of mixed yogurt in the dairy industry, which will meet the requirements for dairy products for consumers in future.

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Characteristics of the Mixed Yogurt Fermented from Cow–Soy Milk in the Presence of Transglutaminase

Lin,

Cao,

Zhang

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism

Cited by 1 publication

References 41 publications

Characteristics of the Mixed Yogurt Fermented from Cow–Soy Milk in the Presence of Transglutaminase

Characteristics of the Mixed Yogurt Fermented from Cow–Soy Milk in the Presence of Transglutaminase

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