Effect of aromatic rice on fermentation of set-style soy-yogurt

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...

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Main Authors: CHEN-HEUI-LING, 陳惠鈴
Other Authors: LU-YING-CHEN
Format: Others
Language:zh-TW
Online Access:http://ndltd.ncl.edu.tw/handle/90611155885998688178
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spelling ndltd-TW-102NCYU52530282016-03-09T04:30:46Z http://ndltd.ncl.edu.tw/handle/90611155885998688178 Effect of aromatic rice on fermentation of set-style soy-yogurt 探討香米添加量對凝固型豆漿(Glycine max L. Merril)優格的影響 CHEN-HEUI-LING 陳惠鈴 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. LU-YING-CHEN 呂英震 學位論文 ; thesis 88 zh-TW
collection NDLTD
language zh-TW
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description 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.
author2 LU-YING-CHEN
author_facet LU-YING-CHEN
CHEN-HEUI-LING
陳惠鈴
author CHEN-HEUI-LING
陳惠鈴
spellingShingle CHEN-HEUI-LING
陳惠鈴
Effect of aromatic rice on fermentation of set-style soy-yogurt
author_sort CHEN-HEUI-LING
title Effect of aromatic rice on fermentation of set-style soy-yogurt
title_short Effect of aromatic rice on fermentation of set-style soy-yogurt
title_full Effect of aromatic rice on fermentation of set-style soy-yogurt
title_fullStr Effect of aromatic rice on fermentation of set-style soy-yogurt
title_full_unstemmed Effect of aromatic rice on fermentation of set-style soy-yogurt
title_sort effect of aromatic rice on fermentation of set-style soy-yogurt
url http://ndltd.ncl.edu.tw/handle/90611155885998688178
work_keys_str_mv AT chenheuiling effectofaromaticriceonfermentationofsetstylesoyyogurt
AT chénhuìlíng effectofaromaticriceonfermentationofsetstylesoyyogurt
AT chenheuiling tàntǎoxiāngmǐtiānjiāliàngduìnínggùxíngdòujiāngglycinemaxlmerrilyōugédeyǐngxiǎng
AT chénhuìlíng tàntǎoxiāngmǐtiānjiāliàngduìnínggùxíngdòujiāngglycinemaxlmerrilyōugédeyǐngxiǎng
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