Development of formulation and technology of non-dairy soy-coconut yogurt
Laen...
Kuupäev
2020
Kättesaadav alates
Autorid
Kosterina, V.
Yakovleva, A.
Koniaeva, V.
Iakovchenko, N.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Yogurt provides an organism with probiotics, which can help digestion. However,
many people do not consume dairy for a lot of reasons such as lactose intolerance, milk protein
allergy, environmental and ethical concerns. The aim of the research was to develop formulation
and technology of plant-based yogurt made of coconut and soy milk. The possibility of using the
composition of coconut and soy milk was investigated. The effect of using different ratios of
coconut and soy milk on rheological and sensory acceptability was studied. Soy milk containing
20, 30, 40 and 50% coconut milk were used in the production of soy yoghurt using commercially
available yoghurt starter. The physico-chemical composition, water activity, rheological and
organoleptic properties, fatty acid composition and microorganism viability were investigated.
Presented production procedure enables the manufacture of a product with satisfactory functional
properties and organoleptic properties.
Kirjeldus
Märksõnad
soy milk, coconut milk, kudzu, lecithin, soy yoghurt, coconut yoghurt, articles