Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The effects of soybean oil and cyclodextrin on the quality characteristics and storage of frozen soy yogurt prepared from proteolytic soy protein isolate

콩기름과 cyclodextrin 첨가량이 효소처리한 분리대두단백으로 제조한 frozen soy yogurt의 품질특성 및 저장성에 미치는 영향

  • Lee Sook-Young (Department of Food and Nutrition, Chung-Ang University) ;
  • Park Mi-Jung (Department of Food and Nutrition, Chung-Ang University)
  • 이숙영 (중앙대학교 식품영양학과) ;
  • 박미정 (중앙대학교 식품영양학과)
  • Published : 2005.02.01
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Abstract

The effects of soybean oil and cyclodextrin were studied on the quality characteristics and storage of frozen soy yogurt prepared from proteolytic soy protein isolate. The viscosity and overrun of frozen soy yogurt were improved by the addition of soybean oil and cyclodextrin. Upon the addition of cyclodextrin, there was a decrease in the peroxide value of yogurt with subsequent increase by the addition of soybean oil during frozen storage. During the process of storage, there was an increase in the acetone and diacetyl contents, but methanol, ethanol and butanol contents decreased. However, the value of hexanal content was not consistent in the obtained results. Sensory characteristics of frozen soy yogurt such as mouth feel, and overall quality were improved by the addition of cyclodextrin and remained the same frozen storage at $-20^{\circ}C$ for 30 days.

Keywords

References

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