Sogurt, a Yogurt‐like Soybean Product: Development and Properties

Y. J. CHENG, L. D. THOMPSON, H. C. BRITTIN

Research output: Contribution to journalArticlepeer-review

40 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)1178-1179
Number of pages2
JournalJournal of food science
Volume55
Issue number4
DOIs
StatePublished - Jul 1990

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