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|Type:||Artigo de periódico|
|Title:||Fermentation of soymilk by commercial lactic cultures: Development of a product with market potential|
Da Silva, MAAP
|Abstract:||Soymilk suppleniented with 2% sucrose was inoculated witli a mixture of Streptococcus thermophilus, Bifidobacterium lactis and Lactobacillus acidophilus. The fermentation was monitored by pH as a function of time. Tins sample was used as a basis for the fomulation 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<0.05) acceptance for pineapple and guava flavours. The strawberry, kiwi and coconut flavours obtained acceptance close to 6.0 (liked slightly), while the hazelnut flavour was rejected (acceptance less than 5.0). This study demonstrated that it is possible to formulate highly acceptable soymilk beverages by way of lactic fermentation and addition of flavourings.|
|Citation:||Acta Alimentaria. Akademiai Kiado, v. 33, n. 2, n. 101, n. 109, 2004.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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