Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 3
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- Pages.357-362
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- 1990
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- 0367-6293(pISSN)
Comparison of Cultivars of Soybean by Soy Yoghurt Production
대두요구르트 제조에 의한 대두의 품종별 비교
- Cha, Seong-Kwan (Korea Food Research Institute) ;
- Choi, Byung-Kwon (Korea Food Research Institute) ;
- Kim, Kil-Hwan (Korea Food Research Institute)
- Published : 1990.06.01
Abstract
Soy yoghurt was prepared from 19 soybean cultivars with the use of L. acidophilus KCTC 2182. Various characteristics of fermented soymilk and the ratio of product recovery in soy yoghurt were investigated The mean crude protein content of the soy yoghurt was 2.74% with a range of 2.58-2.91% and the mean crude fat content was 1.49% with a range of 1.34-1.85%. Total solids recovered from original soybean in soy yoghurt ranged 52.14-61.54% with a mean value of 56.17%. Crude protein recovery in soy yoghurt ranged 59.22-67.5% with a mean value of 63.32%, Crude fat ranged 65.8-86.02% with a mean value of 72.57%. Titratable acidity of soy yoghurt ranged 0.20-0.41%. Viable cell count of soy yoghurt ranged
19 품종의 대두로부터 제조된 두유에 L. acidophilus KCTC 2182를 접종하여 24시간 발효시킨 후 품종별 특성을 비교 검토하였다. 대두요구르트의 조단백질 함량은