Spanish 
Chinese 
Russian 
German 
French 
Japanese 
Portuguese 
Hindi Research Article, J Food Nutr Disor Vol: 3 Issue: 2
Characteristics of Soy Corn Yogurt
| Angelia Dwi Lestiyani, Thomas Indarto Putut Suseno and Ignatius Srianta* |
| Department of Food Technology, Widya Mandala Catholic University Surabaya, Indonesia |
| Corresponding author : Ignatius Srianta Department of Food Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44 Surabaya, Indonesia 60265 Tel: +6231 5678478; Fax: +6231 561081 Email: srianta_wm@yahoo.com |
| Received: September 30, 2013 Accepted: March 05, 2014 Published: March 10, 2014 |
| Citation: Lestiyani AD, Suseno TIP, Srianta I (2014) Characteristics of Soy Corn Yogurt. J Food Nutr Disor 3:2. doi:10.4172/2324-9323.1000134 |
Abstract
Characteristics of Soy Corn Yogurt
This research was to study the characteristics of soy corn yogurt, a new developed nutritious food product. Soy corn yogurt was produced by fermentation of soy corn milk using Streptococcus thermophilus and Lactobacillus bulgaricus, at various soybean and sweet corn ratios of 90:10; 80:20; 70:30; 60:40 and 50:50 (w/w). Total lactic acid bacteria, pH, total acidity, syneresis amartand preferences of appearance, texture, aroma and taste of the product were investigated.
