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<b>SENSORY AND CHEMICAL ASPECTS OF FROZEN SOY YOGURT FERMENTED WITH <i>Enterococcus faecium</i> AND <i>Lactobacillus jugurti</i></b>

Author(s): D. P. MIGUEL | G. F. VALDEZ | E. A. ROSSI

Journal: Alimentos e Nutrição
ISSN 0103-4235

Volume: 15;
Issue: 3;
Start page: 197;
Date: 2008;
Original page

Keywords: Frozen soy yogurt | Enterococcus faecium | sensory analysis | chemical analysis.

As recent studies have demonstrated the beneficial effects to health of soy yogurt fermented with E. faecium and L. jugurti, aim to offer new options of consumption or this product, the goal of this work was to present the processing of frozen soy yogurt and the evaluation of its sensory characteristics. Then compare it with the other ice creams regularly processed with cow and soymilk fermented with a mixed culture of L. delbrueckii ssp. bulgaricus and S. thermophilus and also with the non-fermented ice creams acidified with the addition of lactic acid. The effect of the lactic acid bacteria in the oxidation of the product was also evaluated. The results demonstrated that it is possible to have a frozen soy yogurt fermented with E. faecium and L. jugurti with good sensory characteristics up to a period of 180 days. The lactic bacteria were not able to stop the development of the oxidation process for a long period of storage but it did not alter the sensory characteristics of the product.
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