Development of soymilk-based yoghurt-type product /
Bunasor, Tatit K.
Development of soymilk-based yoghurt-type product / by Tatit K. Bunasor. - Los Baños, Laguna, Cavite State University- Main Campus, 1986. - 132 pages : illustrations ; 28 cm.
Thesis (Ph. D.--Food Science) University of the Philippines
Includes bibliographical references.
BUNASOR, TATIT KRISSUPIJANTI. University of the Philippines at Los Banos, May 1986. Development of Soymilk-Based Yoghurt-Tape Product. ,j or Professor: Dr. Virgilio V. Garcia
The study is primarily aimed to investigate the possibility of modifying the conventional method of preparing yoghurt ty partially or totally replacing milk protein with the less expensive soymilk protein. Yoghurt-type products were prepared from cow's milk and soymilk in different percentages using Lactobacillus bulgaricus and Streptococcus thermophilus separately and in combination.
Chemical and physical analyses were performed on the raw materials and the products. Statistical analysis indicated that the addition of soymilk decreased significantly the total solid values for all 3 types of cultures. It also reduced the fat content of the products except for yoghurt treated with S. thermophilus (dry basis). However, as more soymilk was added, the protein values of the products increased significantly for all 3 types of cultures (dry basis). The addition of soymilk decreased titratable acidity of the products in all cultures 129-ad. The pH of 40% soymilk yoghurt treated with the mixed culture has similar pH value with those of pure cow's milk 30hurt (control), and 20% soymilk yoghurt similarly treated. The 40% soymilk yoghurt treated with mixed culture or L. bulgaricus alone and pure cow's milk yoghurt treated with only bulgaricus had almost the same firmness when compared to the control.
The color of the products darkened with the addition of soy milk. In terms of consistency and flavor, high scores were awn to 40% soymilk blend-yoghurt and the control. Sugar analysis with High Pressure Liquid Chromatography HPLC showed that the soymilk contained sucrose as the major sugar, with fructose in small amount, and raffinose and stachyose in trace amounts. Lactose was the major sugar found in s milk. Yoghurt with 40% soymilk showed the presence of sugars with lactose and galactose present in larger units.
The typical pattern of cow's milk protein on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SLIS-PAGE) d the presence of proteins and/or sub-unit resolved with estimated molecular weights (EMW) of 15,500 to 107,000, while its fermented products did not have bands at EMW higher than.
Soybean
641.35 / B88 1986
Development of soymilk-based yoghurt-type product / by Tatit K. Bunasor. - Los Baños, Laguna, Cavite State University- Main Campus, 1986. - 132 pages : illustrations ; 28 cm.
Thesis (Ph. D.--Food Science) University of the Philippines
Includes bibliographical references.
BUNASOR, TATIT KRISSUPIJANTI. University of the Philippines at Los Banos, May 1986. Development of Soymilk-Based Yoghurt-Tape Product. ,j or Professor: Dr. Virgilio V. Garcia
The study is primarily aimed to investigate the possibility of modifying the conventional method of preparing yoghurt ty partially or totally replacing milk protein with the less expensive soymilk protein. Yoghurt-type products were prepared from cow's milk and soymilk in different percentages using Lactobacillus bulgaricus and Streptococcus thermophilus separately and in combination.
Chemical and physical analyses were performed on the raw materials and the products. Statistical analysis indicated that the addition of soymilk decreased significantly the total solid values for all 3 types of cultures. It also reduced the fat content of the products except for yoghurt treated with S. thermophilus (dry basis). However, as more soymilk was added, the protein values of the products increased significantly for all 3 types of cultures (dry basis). The addition of soymilk decreased titratable acidity of the products in all cultures 129-ad. The pH of 40% soymilk yoghurt treated with the mixed culture has similar pH value with those of pure cow's milk 30hurt (control), and 20% soymilk yoghurt similarly treated. The 40% soymilk yoghurt treated with mixed culture or L. bulgaricus alone and pure cow's milk yoghurt treated with only bulgaricus had almost the same firmness when compared to the control.
The color of the products darkened with the addition of soy milk. In terms of consistency and flavor, high scores were awn to 40% soymilk blend-yoghurt and the control. Sugar analysis with High Pressure Liquid Chromatography HPLC showed that the soymilk contained sucrose as the major sugar, with fructose in small amount, and raffinose and stachyose in trace amounts. Lactose was the major sugar found in s milk. Yoghurt with 40% soymilk showed the presence of sugars with lactose and galactose present in larger units.
The typical pattern of cow's milk protein on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SLIS-PAGE) d the presence of proteins and/or sub-unit resolved with estimated molecular weights (EMW) of 15,500 to 107,000, while its fermented products did not have bands at EMW higher than.
Soybean
641.35 / B88 1986