Fermentation of soymilk by commercial lactic cultures: Development of a product with market potential

Autor:	S. M. Roig, Jorge Herman Behrens, M.A.A.P. Da Silva
Rok vydání:	2004
Předmět:	Streptococcus thermophilus Sucrose biology Chemistry Flavour Preference mapping food and beverages biology.organism_classification chemistry.chemical_compound Lactobacillus acidophilus Kiwi Fermentation Food science Lactic acid fermentation Food Science
Zdroj:	Acta Alimentaria. 33:101-109
ISSN:	1588-2535 0139-3006
DOI:	10.1556/aalim.33.2004.2.2
Popis:	Soymilk supplemented with 2% sucrose was inoculated with a mixture of Streptococcus thermophilus, Bifidobacterium lactis and Lactobacillus acidophilus. The fermentation was monitored by pH as a function of time. This sample was used as a basis for the formulation of beverages flavoured with pineapple, strawberry, coconut, kiwi, guava and hazelnut. The beverages were submitted to a sensory acceptance test with consumers using the nine-point structured hedonic scale. ANOVA and Preference Mapping were used to analyse data and results showed higher significant (P
Databáze:	OpenAIRE
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