1. Characteristics of Soy Corn Yogurt
- Author
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Thomas Indarto Putut Suseno, Angelia Dwi Lestiyani, and Ignatius Srianta
- Subjects
Taste ,Streptococcus thermophilus ,Syneresis ,biology ,Chemistry ,digestive, oral, and skin physiology ,food and beverages ,biology.organism_classification ,Lactic acid ,chemistry.chemical_compound ,Lactobacillus ,Fermentation ,Food science ,Aroma ,Bacteria - Abstract
Characteristics of Soy Corn Yogurt This research was to study the characteristics of soy corn yogurt, a new developed nutritious food product. Soy corn yogurt was produced by fermentation of soy corn milk using Streptococcus thermophilus and Lactobacillus bulgaricus, at various soybean and sweet corn ratios of 90:10; 80:20; 70:30; 60:40 and 50:50 (w/w). Total lactic acid bacteria, pH, total acidity, syneresis amartand preferences of appearance, texture, aroma and taste of the product were investigated.
- Published
- 2014
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