Formulation of a soy yogur with guava pulp
Keywords:
yoghur, soymilk, guava pulp, starterAbstract
The formulation of soy yogur with guava pulp was defined with the technology of blended, homogenization, pasteurization, cooling and inoculation of a starter culture, clotting and cooling. In the formulation of the product soymilk, sugar syrup, guava pulp and bioyogur starter was added. Three experimental runs were carried out to determinate the formulation. In each run 20 kg of the product were used to define the formulation by means sensory evaluation tests using a scale of points for attributes. The physical-chemical and microbiological properties of the product were determined. The obtained yoghurt presented good microbiological and nutritional quality and sensory acceptance.
Keywords: yoghur, soymilk, guava pulp, starter.
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