Abstract
The effect of soluble soybean polysaccharide (hereinafter referred to as SSHC) obtained frpm so-called bean-curd rewse, a by-product of bean curd and soybean protein, on the dispersion stability of yoghurt drinks was examined by measuring the viscosity, zeta potential, median diameter, precipitation quantity after centrifugation, and absorbance at 660 nm of the supernatant fluid.
As a result, it was found that yoghurt drinks were dispersed and stabilized with a viscosity (less than 10 mPa s) lower than that of pectin, sodium carboxymethylcellulose (hereinafter referred to as CMC) and propylene glycol alginate (hereinafter referred to as PGA) at pH 3 to 4.6 and an SSHC concentration of 0.3% or above, and at milk solid non-fat concentrations (hereinafter referred to as MSNF) of 3% and 8%.
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© 1994 Springer Science+Business Media New York
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Asai, I. et al. (1994). Effect of Soluble Soybean Polysaccharide on Dispersion Stability of Acidified Milk Protein. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_20
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DOI: https://doi.org/10.1007/978-1-4615-2486-1_20
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