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

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

We used the germinated soybeans to prepare and evaluate soya yoghurts, with substantially reduced α-galactosides (AG) contents. The lower AG content allows the production of final products that do not cause flatulence. To enable us to control the final consistency and other sensory parameters of soy...

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Bibliographic Details
Main Authors: Aleš LANDFELD, Pavla NOVOTNÁ, Jan STROHALM, Jana RYSOVÁ, Milan HOUŠKA
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2014-10-01
Series:Czech Journal of Food Sciences
Subjects:
yoghurt from soya milk
germination
yield point
sensorial parameters
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201405-0008_yield-stress-and-sensorial-evaluation-of-soya-yoghurts-prepared-from-germinated-soybeans.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201405-0008_yield-stress-and-sensorial-evaluation-of-soya-yoghurts-prepared-from-germinated-soybeans.php

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