This paper was presented in part or whole at the Annual Meeting of the Institute of Food Technologists, New Orleans, Louisiana, June 22–26, 1996.
Fermentation and Properties of Calcium-fortified Soy Milk Yogurt
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 457–461, May 1997
How to Cite
YAZICI, F., ALVAREZ, V.B. and HANSEN, P.M.T. (1997), Fermentation and Properties of Calcium-fortified Soy Milk Yogurt. Journal of Food Science, 62: 457–461. doi: 10.1111/j.1365-2621.1997.tb04406.x
F. Yazici acknowledges a fellowship from the Turkish Ministry of Higher Education. Salaries and research support provided by state and federal funds appropriated to the Ohio Agricultural Research & Development Center, The Ohio State Univ., Columbus, Ohio.
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/22/96; revised 11/26/96; accepted 12/20/96
- soymilk yogurt;
- calcium fortification;
- gel strength;
Calcium-fortified soy milk yogurt containing 190 mg calcium/100g was produced and evaluated for textural and microstructural properties. The soy milk base contained 10% full fat soy flour, 2.25% soy protein isolate, 2.75% high fructose corn syrup, 1.55% calcium lactogluconate, and 1.25% potassium citrate. The mixture was heated 5 min at 80°C, cooled to 42°C, and inoculated with yogurt cultures. Calcium-fortified soy milk required a higher rate of inoculation (5%) than non-fortified soy milk (2.5%) and had higher titratable acidity and more syneresis. Calciumfortified soy milk yogurts showed comparable gel strength with that of commercial regular yogurt. Gels from nonfortified soy milk yogurts were hard and brittle. Addition of calcium did not significantly affect microstructure of the yogurts.