Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F14%3A00000482" target="_blank" >RIV/00027022:_____/14:00000482 - isvavai.cz</a>
Result on the web
<a href="http://agriculturejournals.cz/publicFiles/133197.pdf" target="_blank" >http://agriculturejournals.cz/publicFiles/133197.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans
Original language description
The goal of this work was to use germinated soybeans to prepare and evaluate soya yoghurts, with substantially reduced alpha-galactosides (AG) content. The lower AG content allows production of final products that do not cause flatulence. To enable us tocontrol the final consistency and other sensory parameters of soya yoghurts it was necessary to study the influence of dry matter content on these quality parameters: i.e. yield stress, appearance, flavor, taste, soya off-flavor, consistency and total impression. Establishing relationships between dry matter and qualitative parameters allowed for easy prediction of the optimal amount of dry matter to maximize soya yogurt quality from the sensory perspective. The optimum amount of dry matter was found to be 6.5%.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/QI111B053" target="_blank" >QI111B053: New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer?s nutritional and health benefit.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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