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The quality characteristics of frozen soy yogurt prepared with soy protein isolate, industrial proteases and commercial mixed cultures  

Lee Sook-Young (Department of Food and Nutrition, Chung-Ang University)
Park Mi-Jung (Department of Food and Nutrition, Chung-Ang University)
Publication Information
Korean journal of food and cookery science / v.20, no.6, 2004 , pp. 658-666 More about this Journal
Abstract
In order to develop and commercialize high quality frozen soy yogurt, the effects of industrial proteases and commercial mixed cultures were examined on the functional properties and the sensory attributes of frozen soy yogurt. For quality improvement, soy protein isolates were primarily hydrolyzed by either Flavourzyme or Neurtrase, industrial Proteases, to reduce the beany flavor and increase the functional properties of the protein. The viable cell count of lactic acid bacteria was higher in the soy protein hydrolysates than whenuntreated. ABT-5 (L. acidophilus, Bifidobacterium lactis, and S. thermophilus) resulted in higher acid tolerance, bile acid tolerance and melt-down percent values than those with YC-X11 (Lactobacillus bulgaricus and Streptococci thermophilus). The overrun of frozen soy yogurt was improved by both Flavourzyme $(193.3\%)$ and Neurtrase $(156.7\%)$ treatments. With regard to thesensory characteristics, Flavourzyme improved the beany flavor, astringency taste, mouth feel and overall quality of frozen soy yogurts fermented with ABT-5. Further studies onproduct formulation will be needed to commercialize the frozen soy yogurt for the market.
Keywords
frozen soy yogurt; soy protein isolate; protease; mixed culture; quality characteristics;
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