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.
- Gel firmness
- Ultra high-pressure homogenization (UHPH)
- Water retention
Cruz, N. S., Capellas, M., Jaramillo, D. P., Trujillo, A. J., Guamis, B., & Ferragut, V. (2009). Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product. Food Hydrocolloids, 23, 490-496. https://doi.org/10.1016/j.foodhyd.2008.03.010