Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

N. S. Cruz, M. Capellas, D. P. Jaramillo, A. J. Trujillo, B. Guamis, V. Ferragut

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63 Citations (Scopus)

Abstract

The effects of ultra high-pressure homogenization (UHPH) on soymilk were investigated and its suitability for soy-yogurt manufacturing was compared with conventional heat treatments (UHT and autoclaved). UHPH soymilk at 40 and 50 °C inlet temperature was treated at 200 and 300 MPa. Coagulation parameters and acidification curves were determined for the fermentation process. Textural parameters, water-holding capacity and microstructure were performed on soy-yogurts obtained after cold storage during 24 h. Results indicated that conventionally heat-treated soymilks and UHPH-treated samples exhibited different behaviour to coagulation. Heat-treated soymilk had a shorter onset of gelation, and higher aggregation rate and gel network density than UHPH-treated soymilk. However, physical quality parameters, specially firmness, were much better in UHPH than in conventional heat-treated soy-yogurts. © 2008 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)490-496
JournalFood Hydrocolloids
Volume23
DOIs
Publication statusPublished - 1 Mar 2009

Keywords

  • Coagulation
  • Gel firmness
  • Soymilk
  • Ultra high-pressure homogenization (UHPH)
  • Water retention

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