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Sogurt, a yogurt-like soybean product: development and properties
- Cheng, Y.J., Thompson, L.D., Brittin, H.C.
- Journal of food science 1990 v.55 no.4 pp. 1178-1179
- soybean products, fermented foods, soymilk, calcium, salts, gelatin, lactose, Lactobacillus casei, Streptococcus thermophilus, physicochemical properties, sensory evaluation
- Two sogurt products were prepared by fermenting a formulation containing soymilk, 0.15% calcium acetate, 0.5% gelatin, and lactose (0 or 2%) with Lactobacillus casei and Streptococcus thermophilus. Commercial plain yogurt was used as a control. Sogurts were evaluated for aroma, taste, texture, titratable acidity, pH, and color. Sogurts had beany and raisin aromas, more bitter and astringent tastes than yogurt, and slightly sandy mouth feel. Sogurts and yogurt did not differ (P < 0.05) in intensity of butter aroma. Sogurt with lactose did not differ (P < 0.05) from yogurt in acidity. Sogurts were yellower and firmer than yogurt.