The use of soybean protein hydrolysate for manufacturing non-fat bio-yoghurt
Other Title(s)
استخدام متحلل بروتين فول الصويا في تصنيع الزيادي الحيوي الخالي من الدسم
Joint Authors
Salih, Karimah Abd al-Hamid Hasanayn
al-Saghir, Hibah Muhammad
Zahran, Ahmad Shawqi
Source
Minia Journal of Agricultural Research and Development
Issue
Vol. 42, Issue 2 (30 Sep. 2022), pp.111-126, 16 p.
Publisher
Minia University Faculty of Agriculture
Publication Date
2022-09-30
Country of Publication
Egypt
No. of Pages
16
Main Subjects
Abstract EN
Soybean protein hydrolysate was used to manufacture non-fat set yoghurt, it was added to milk in a range between 3-20% .
Results showed that the best ratio of soybean hydrolysate to be used as fat substitute to manufacture non-fat yoghurt was 5% and 10% respectively.
Addition of soybean hydrolysate decreased the coagulation time of yoghurt samples; the higher decrease was noticed when 10% of soybean hydrolysate was used, the coagulation time decreased from 4.20h to 3.15h.
Addition of soybean hydrolysate to skim milk increased the growth of both probiotic bacteria and yoghurt culture, and also improved the water holding capacity of produced yoghurt.
Addition of 10% soybean protein hydrolysate increased the quantities of acetaldehyde from (15.41-27.50ppm), diacetyl from (0.116-0.171expressed as O.
D at 540 nm), and acetoin from (0.159- 0.220 expressed as O.
D at 540 nm).
Addition of 5% soybean protein hydrolysate increased the acetoin content from (0.144 ± 0.002-0.160 ± 0.002 expressed as O.
D at 540 nm).
Storage of yoghurt samples for 7 days increased the amount of acetoin produced from (0.160 ± 0.002 to 0.239 ± 0.002 expressed as O.
D at 540 nm) when 5% soybean hydrolysate was added.
So, non-fat yoghurt with 5% soybean hydrolysate could be used for the manufacture of acceptable bio-yoghurt.
Finally, the addition of 5% soybean protein hydrolysate improved the sensory properties of set-style yoghurt.
American Psychological Association (APA)
al-Saghir, Hibah Muhammad& Salih, Karimah Abd al-Hamid Hasanayn& Zahran, Ahmad Shawqi. 2022. The use of soybean protein hydrolysate for manufacturing non-fat bio-yoghurt. Minia Journal of Agricultural Research and Development،Vol. 42, no. 2, pp.111-126.
https://search.emarefa.net/detail/BIM-1413041
Modern Language Association (MLA)
Salih, Karimah Abd al-Hamid Hasanayn…[et al.]. The use of soybean protein hydrolysate for manufacturing non-fat bio-yoghurt. Minia Journal of Agricultural Research and Development Vol. 42, no. 2 (2022), pp.111-126.
https://search.emarefa.net/detail/BIM-1413041
American Medical Association (AMA)
al-Saghir, Hibah Muhammad& Salih, Karimah Abd al-Hamid Hasanayn& Zahran, Ahmad Shawqi. The use of soybean protein hydrolysate for manufacturing non-fat bio-yoghurt. Minia Journal of Agricultural Research and Development. 2022. Vol. 42, no. 2, pp.111-126.
https://search.emarefa.net/detail/BIM-1413041
Data Type
Journal Articles
Language
English
Notes
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Record ID
BIM-1413041