Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The quality characteristics of frozen soy yogurt prepared with soy protein isolate, industrial proteases and commercial mixed cultures

산업용 단백분해효소로 처리한 분리대두단백과 혼합균주의 종류가 frozen soy yogurt의 품질특성에 미치는 영향

  • Lee Sook-Young (Department of Food and Nutrition, Chung-Ang University) ;
  • Park Mi-Jung (Department of Food and Nutrition, Chung-Ang University)
  • 이숙영 (중앙대학교 식품영양학과) ;
  • 박미정 (중앙대학교 식품영양학과)
  • Published : 2004.12.01
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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

References

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