| Summary: | 碩士 === 國立嘉義大學 === 食品科學系研究所 === 102 === Effect of aromatic rice on fermentation of set-style soy-yogurts was studied by added 0, 30, 50 and 70% rice-content respectively. The yogurt cultures cotanined Streptococcus thermophiles LYC803 and Lactobacillus bulgaricus LYC873. The fermentation process was performed at 37°C until it reached pH 4.5. The effect on fermentation was observed by investigating the viscosity, pH and phase-contrast images; The effect on yogurt properties was studied by investigating the bacterial counts, acidity, firmness, resiliency, syneresis index, color, organoleptic evaluation, total phenolic content and DPPH inhibition. It was found that suitable rice- content improves the soy-yogurt characteristics in many aspects. Conversely, too much of rice-milk causes soy-yogurts weak-gel formation and slimy taste. The soy-yogurt consisting of 30% aromatic rice-content tastes smooth, flavor-rich and looks more charming instead of coarse texture and sour-obviously flavor of the control.
|
|---|
