(Soymilk Development for Soy Yoghurt Production)

1 1 1
Wannapa Thabloga, Nhamphung Onbung and Panarat kongtun

(p<0.05) 2%
4.76
4.3 107 CFU/ml 3
(p>0.05)
745.31
0, 6, 9, 12, 16, 18, 24 36 12
2.7 x 1010 CFU/ml

ABSTRACT
Chemical and physical properties of soy yoghurts were studied in this research. Soy yoghurts
that were prepared from soymilks with the higher soybeans : water ratios led to the more of an increase
in viscosity, pH, total acidity contents, total solids content and protein contents in soy yoghurts (p<0.05).
The 2% selected yoghurt-starter culture for producing of soy yoghurt that was observed pH of 4.76 and
lactic acid bacteria counts of 4.3 x 107 CFU/ml. The soy yoghurts were produced by the different
commercial-yoghurt cultures (Dutch mill, Foremost and Meiji). The result showed that the soy yoghurts
were not different (p>0.05) in pH, total solids content and colour values. The soy yoghurt was produced
by the Meiji yoghurt-starter culture that had higher viscosity (745.31 centipoises) than that of a
commercial Dutch mill yoghurt-starter culture. The growth of soy yoghurt-starter culture was incubated
at 0, 6, 9, 12, 16, 18, 24 and 36 hours. The result was found that the optimized incubation was at 12
hours to obtain the highest lactic acid bacteria counts of 2.7x1010 CFU/ml.
Key Words: Soy yoghurt, Soy milk, Lactic acid bacteria
e-mail address: wthabloga@hotmail.com

20110
Department of Food Science and Technology, Faculty of Science and Technology, Rajamangala the university of Technology Tawan-OK, Chonburi, 20110



(lactose intolerance)
(, 2535)


(Liener, 1972)
(Lathia and Kruchten, 1996; Caroll and Kurowska, 1995)

1.
(, ., ),
(. , ), (. , ), (. , )
2.
2.1
(25:75 20:80 17:83 14:86 )
2.1.1
1:6 16-18
NaHCO3 (NaHCO3 2.5 : 1 ) 25:75 20:80 17:83 14:86
10 (
pH 6.8-7.2)
2

(JANKE & KUNKET, ULTRA-TURRAK-T25) 6.8-7.2 (
1% acetic acid)

2.1.2 (Inoculum)
2.1.1
1% 100
100 (Autoclave)
110 15
5 (5%) (Water bath) 43 12-18
2- 5

2.1.3
2.1.1
2% 100
(Autoclave) 110 15
43 2.1.2 2
100 (Water bath) 43
6 5
2.2 3 ( )
2.2.1
2.1.1
2.1.1
2.2.2 (Inoculum)
2.2.1
2.1.2
2.2.3
2.2.1
2.1.3
3.
1% 2% 3% 4%
5% 2 2.2.2
6 pH
MRS agar
4.

0 6 9 12 16 18 24 36 3
2.2.2
MRS
agar
5.
Kjeldahl (A.O.A.C, 2000),
A.O.A.C (2000), A.O.A.C (2000), - pH meter,
Spectrophotometer (, KONICA MINOLTA CM-3500d),
Brookfield DV - III (A.O.A.C, 2000)

6.
Completely
Randomized Design Duncan's New Multiple Range Test

1.

(25:75 20:80 17:83 14:86)

1.1
L* ()
(p>0.05) ( 1) a*
(/) (25:75)
(14:86) (p<0.05) 25:75 b*
(/)
(p>0.05) (p<0.05)
1.2

25:75 25860.27
(p<0.05) ( 1) 20:80 17:83 14:86

(Yamanaka and Furukawa,1970)

Table 1 Colour and viscosity of soy yoghurt from soymilk with the series of soybeans : water ratios
soybeans : water ratios
Viscosity (centipoises) 2/
Colour 1/
L*
a*
b*
-1.11b
0.90b
566.20c
Dutch mill
63.26a
14:86
62.55a
-1.15b
3.67a
522.07c
-0.66ab
4.82a
579.07c
17: 83
63.84a
20:80
58.98a
-0.79ab
5.76a
5530.47b
25:75
56.58a
-0.46a
5.58a
25860.27a
1/ Mean of triplicate soy yoghurts (n = 3). Mean values in the same column followed by a different letter
represent significant differences (p<0.05)
2/ Mean of triplicate soy yoghurts (n = 3) and read of 10 times per each. Means in the same column
followed by a different letter represent significant differences (p<0.05)

1.3

(25:75 20:80 17:83 14:86)

(p<0.05) ( 2)

(, 2528)

(p<0.05) ( 2) 20.10% (p<0.05)
25:75 20:80 17:83 14:86
(p<0.05)
25:75 20:80 ( 1)
(Ozer, et al., 1998)
Table 2 Effect of the soybeans : water ratios on total solids content, protein contents, pH and
total acidity contents in soy yoghurts
soybeans : water ratios Total solids content Protein contents
pH
Total acidity contents
(%)
(%)
(%)
Dutch mill
20.10a
4.44c
4.31a
1.06a
14:86
8.26c
1.94e
4.15c
0.41c
3.45d
4.24b
0.44c
17:83
8.74c
20:80
9.86bc
4.49b
4.21bc
0.50b
25:75
10.94b
5.66a
4.32a
0.48b
Mean of triplicate soy yoghurts (n = 3). Mean values in the same column followed by a different letter
represent significant differences (p<0.05)
4.44% (17:83) (p<0.05)
( 2) (, 2543)
25:75 20:80
(p<0.05) 17:83

2.
2.1
3
(p<0.05) (, 2534)

Table 3 Effect of yoghurt-starter culture contents of Dutch mill on the growth in soy yoghurts
Yoghurt-starter culture contents of Starter of lactic acid bacteria counts
pH
Dutch mill
in soy yoghurts (CFU/ml)
1%
3.5 107
5.10a
2%
4.3 107
4.76b
4.74b
3%
6.0 107
4%
9.0 107
4.65c
4.64c
5%
9.8 107
Mean of duplicate soy yoghurts (n = 2). Mean values in the same column followed by a different letter
represent significant differences (p<0.05)
2.2
6
( 3)
5% 9.8 107 CFU/ml 4% 3% 2% 1%
2%

3. 3 ( )

3 (p>0.05) L* a* b* ()
(p<0.05)
(p>0.05) ( 4) 3
(p>0.05)
745.31 ( 4)
Table 4 Some properties of soy yoghurts by using the 3 commercially yoghurt-starter cultures
yoghurt-starter Colour1/
pH1/ Total solids content1/
Viscosity
cultures
L*
a*
b*
(%)
(centipoises)2/
Dutch mill
83.05a 1.01a 15.91b 5.07a
8.71a
455.42b
Foremost
83.10a 0.92a 16.20a 4.97a
8.70a
568.21ab
8.72a
745.31a
Meiji
83.00a 0.98a 16.40a 4.97a
1/ Mean of triplicate soy yoghurts (n = 3). Mean values in the same column followed by a different letter
represent significant differences (p<0.05)
2/ Mean of triplicate soy yoghurts (n = 3) and read of 10 times per each. Means in the same column
followed by a different letter represent significant differences (p<0.05)

4.
3

5
4.1

S. thermophillus ( 5) (Ariyama, 1963)
(43 )
(, 2530)
Table 5 Fermentation time course of soy yoghurt starter
Fermentation time of soy
pH2/
Total acidity contents1/
Lactic acid bacteria counts2/
yoghurt starter (hours)
(%)
(CFU/ml)
0
7.0
0.10 g
1.9 x 107
6
4.2
0.39 f
2.0 x 109
9
3.6
0.40 d
2.6 x 1010
12
3.1
0.41 c
2.7 x 1010
16
2.9
0.42 c
1.1 x 109
18
2.9
0.45 a
1.6 x 108
24
2.7
0.45 a
6.7 x 106
36
2.5
0.43 b
3.3 x 106
1/ Mean of triplicate soy yoghurts (n = 3). Mean values in the same column followed by a different letter
represent significant differences (p<0.05)
2/ Mean of duplicate soy yoghurts (n = 2).
(p<0.05)
( 5) Ariyama (1963) L. bulgaricus S.
thermophillus
L. bulgaricus
4.2
S. thermophillus
L. bulgaricus 0, 6, 9, 12, 16, 18, 24 36
12 2.7 x 1010 CFU/ml (
5) 3.3 x 106 CFU/ml 36
12



(p>0.05)
(p<0.05)
3
745.31
(p>0.05)
12 2.71010 CFU/ml
3.1 0.41%

. 2534. . . . 156 .
. 2535. . 6 (39) : 15 16.
. 2530. . .
, . 97 .
. 2528. 2.
, . 528 .
. 2543. . 15 (1) : 52 57.
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17thed, The Association official Analytical Chemists. Maryland, USA. 1481 p.
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Smith, A.K. and S.J. Circle. pp. 203-277. Westport, CA: The AVI publishing Company Inc.
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