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oai:www.ideals.illinois.edu:2142/83734 2023-07-11 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Klein, Barbara P. Hassanein, Azz Mohamed 2015-09-25T21:10:16Z 2015-09-25T21:10:16Z 10000-01-01 1998 1998 Analyses showed that acetaldehyde and diacetyl were predominant volatiles in soy yogurts. Acetone, ethanol, 2-heptanone, and methanol were also found. The amounts of hexanal found in yogurt samples were lower than the threshold values and did not contribute to distinctive beany flavor in soy yogurts. The STD culture produced higher concentrations of acetaldehyde and diacetyl than the STDAB and STDL cultures in both soy and dairy yogurts. Refrigerated storage at 4&deg;C for up to 60 days did not have major effect on the concentrations of most volatiles in soy yogurts. However, the acetaldehyde declined significantly in dairy yogurt samples after 10 days of storage (P < 0.05). That suggested better flavor stability in soy yogurts than dairy yogurts. Raffinose and stachyose were reduced in soy yogurt samples with STDAB and STDL cultures. Although acetaldehyde and lactic acid were present in higher concentrations in the dairy yogurts, the sensory study indicated that soy yogurts were rated higher in overall flavor, acetaldehyde and lactic acid flavors. Made available in DSpace on 2015-09-25T21:10:16Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 9912256.pdf: 8732273 bytes, checksum: 8b8bf72738269e25df4464a3d32aad72 (MD5) Previous issue date: 1998 Embargo set by: Seth Robbins for item 85015 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs U of I Only 219 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1998. http://hdl.handle.net/2142/83734 (MiAaPQ)AAI9912256 eng Agriculture, Food Science and Technology Sensory and Chemical Characteristics of Soymilk Yogurt With Different Yogurt Cultures text Food Science and Human Nutrition Food Science and Human Nutrition University of Illinois at Urbana-Champaign Dissertation Ph.D.