CyTA - Journal of Food

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Effective of different homogeneous methods

on physicochemical, textural and sensory
characteristics of soybean (Glycine max L.) yogurt

Jun Mei, Fei Feng & Yunfei Li

To cite this article: Jun Mei, Fei Feng & Yunfei Li (2017) Effective of different homogeneous
methods on physicochemical, textural and sensory characteristics of soybean (Glycine�max L.)
yogurt, CyTA - Journal of Food, 15:1, 21-26, DOI: 10.1080/19476337.2016.1197315

To link to this article: https://doi.org/10.1080/19476337.2016.1197315

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Published online: 15 Aug 2016.

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CYTA – JOURNAL OF FOOD, 2017
VOL. 15, NO. 1, 21–26
http://dx.doi.org/10.1080/19476337.2016.1197315

Effective of different homogeneous methods on physicochemical, textural and

sensory characteristics of soybean (Glycine max L.) yogurt
Jun Mei, Fei Feng and Yunfei Li
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China

ABSTRACT ARTICLE HISTORY

The effect of ultrasonication (US), shear mixing (SM) and high pressure homogenization (HPH) on Received 27 January 2016
soybean (Glycine max L.) milk-produced set-type soybean yogurt was evaluated. The US treated with Accepted 24 May 2016
280 W sample had the lowest water holding capacity value and highest syneresis value. Rheological KEYWORDS
constants were predicted by means of fitting the rheological model of non-Newton model. The Ultrasonication; high
soybean yogurt samples were found as a pseudoplastic fluid nature and the SM treated with pressure homogenization;
20,000 r/min sample had the highest apparent viscosity value and the US treated with 280 W had texture profile analysis;
the lowest value. The HPH treatment caused a general decrease of hardness and adhesiveness in rheological analysis; soybean
comparison to other samples. The overall acceptability scores of all the samples were above 6 on a yogurt
scale of 1–10 indicating acceptability yogurts and the lower score in beany flavor for the yogurt
PALABRAS CLAVE
might be partly due to the objectionable beany flavor still present in the samples. Ultrasonicación;
homogenización a alta
presión; análisis del perfil
Efectividad de diferentes métodos homogéneos en las características textural; análisis reológico;
fisicoquímicas, texturales y sensoriales del yogur de soja (Glycine max L.) yogur de soja

RESUMEN
Se evaluó el efecto de la ultrasonicación (US), el mezclado de alto corte (SM) y la homogeneización a
alta presión (HPH) en el yogur de soja elaborado con leche de soja (Glycine max L.). La muestra
tratada con US a 280 W obtuvo el menor valor de capacidad de retención de agua y el valor más
alto de sinéresis. Se predijeron las constantes reológicas mediante la utilización del modelo
reológico no newtoniano. Se encontró que las muestras de yogur de soja eran de naturaleza fluido
pseudoplástico, las muestras que fueron tratadas con SM a 20,000 r/min tuvieron el mayor valor de
viscosidad aparente y las muestras tratadas con US a 280 W tuvieron el menor valor. El tratamiento
HPH causó una reducción general de la dureza y la adhesión en comparación con las otras muestras.
Los resultados totales de aceptación de todas las muestras estuvieron por encima de 6 en una
escala de 1–10 que indicaba la aceptación de los yogures y la valoración más baja de sabor
leguminoso del yogur podría haberse debido en parte al inaceptable sabor leguminoso presente
en las muestras.

Introduction Goyal, 2015) and soybean yogurt (Saito et al., 2014; Ye, Ren,
Wu, Wang, & Liu, 2013).
Soy milk is a water extract of soybean (Glycine max L.) that
Soy milk is an oil-in-water emulsion, in which the contin-
can provide a plentiful and inexpensive supply of protein
uous phase is formed by complex protein dispersion. To
and calories (Syah et al., 2015). It is the highest soybean-
obtain this emulsion, the most conventional processing
based product consumed in the world, not only because of
method is the heat treatment of the product after soaking
its high nutritional value but also as an alternative to cow’s
and grinding soybeans with water (Cruz et al., 2007). The
milk for lactose-intolerant individuals, those allergic to milk
food industry is interested in new technologies to obtain
proteins, or those avoiding milk for other reasons (Reilly,
high-quality and stability products. Ultrasonication (US)
Lanou, Barnard, Seidl, & Green, 2006) (Falade, Ogundele,
applications in milk fermentation science and technology
Ogunshe, Fayemi, & Ocloo, 2014). However, the presence
are noteworthy. It is a promising tool for milk homogeniza-
of indigestible oligosaccharides such as stachyose and raffi-
tion. US could subdivide the fat globules and clumps in milk
nose and the raw bean flavor have limited the wide con-
to such a small size that they will no longer rise to the top of
sumption of soy milk. To address those matters,
the milk as a distinct layer in the time before the milk is
fermentation of soybean products with lactic acid bacteria
normally consumed. Improvements over conventional
has been studied extensively, to develop more digestible
homogenization could lead to yogurt of superior quality
and palatable foods such as fermented soybean cheese
(Wu, Hulbert, & Mount, 2000). In particular, US has been
(Jianming, Yuan, Ping, Feng, & Liying, 2013; Vargas-Bello-
used to treat dairy systems to achieve endpoints, including
Pérez, Fehrmann-Cartes, Íñiguez-González, Toro-Mujica, &
the inactivation of enzymes and bacteria, homogenization,
Garnsworthy, 2015), sour milk beverage (do Amaral Santos,
crystallization, degassing and extraction of various compo-
da Silva Libeck, & Schwan, 2014; Rathi, Upadhyay, Dabur, &
nents and to alter the physical properties of gels made from

CONTACT Yunfei Li yfli@sjtu.edu.cn Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road,
Shanghai, China
© 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use,
distribution, and reproduction in any medium, provided the original work is properly cited.
22 J. MEI ET AL.
milk and milk protein concentrate (Zisu, Bhaskaracharya,
Kentish, & Ashokkumar, 2010). High pressure homogeniza-
tion (HPH) is a promising technique, particularly suitable for
continuous production of fluid foods (Da Cruz et al., 2010)
(Castañón-Rodríguez et al., 2015). HPH can significantly mod-
ify the structure and texture of whey proteins and reduce
droplet size, and, thus, could improve food quality
(Ramaswamy, Chen, & Rattan, 2015). When liquid food
passes through the high pressure valve it generates an
increment of flow speed and a loss of pressure, bringing
about cavitation, chisel effect, turbulence and collision of
dispersed particles of liquid foods, such as fat droplets and
microorganisms, which may be destroyed (Floury, Bellettre,
Legrand, & Desrumaux, 2004; Poliseli-Scopel, Hernández-
Herrero, Guamis, & Ferragut, 2012). High shear mixing of
small volumes is typically performed in the laboratory: the
liquid medium is drawn axially into the dispersion head at
high rotation speeds of the rotor and forced radially out the
slots of the stator, producing large shear and thrust forces
that provide mixing and disrupt cells (Koh et al., 2014).
Some attempts have been made to produce yogurts with
increased solubility through the application of US, high shear
mixing and high pressure. However, they were not compared
against with each other. In the research, the effect of US, SM
and HPH treatment before soybean yogurt fermentation were
evaluated, and the rheological, texture profile analysis, water
holding capacity, syneresis and other physicochemical proper-
ties of the finished yogurt were studied.
Materials and methods
Materials
Soybean used in this study was provided by Yihai Kerry
(Shanghai, China). The commercial yogurt starter cultures
containing Lactobacillus bulgaricus and Streptococcus ther-
mophilus were purchased from Chuanxiu (Chuanxiu technol-
ogy limited, Beijing, China).
Soybean milk elaboration
About 500 g of dry, mature, whole soybeans were washed
and soaked in distilled water containing sodium bicarbonate
(0.8 %) at 25°C for 12 h. After decanting the water, the
soaked soybeans were mixed with 8 times their weight of
distilled water for 3 min and comminuted to get soy milk in
a lab-type soy milk machine (Soypower, MJ820, NY, U.S.A.).
The resulting suspension was filtered through three layers of
cheesecloth. The total solids, fat and protein content of
unstandardized soybean milk were 7.80%, 0.81%, 3.13%.
Then 4% sucrose was added to the native solution.
US treatments were carried out using an ultrasonic proces-
sor (THC-28, Tianhua, Jining, China) operating at a constant
frequency of 24 kHz. The processor was fitted with an ultra-
sonic probe which had a 22 mm diameter tip. Soy milk sam-
ples (about 700 mL) were transferred to a 1000 mL beaker
fitted with a recirculating water jacket and equilibrated for
5 min at a temperature of 45°C. Based on preliminary experi-
ments, treatment time was 5 min with a continuous applica-
tion of ultrasound at a power output of 280 W (US-280). Shear
mixing was accomplished using a rotor-stator homogenizer
(IKA T25-Digital Ultra-Turrax, Staufen, Germany) at speed
20,000 r/min for 2 min (SM-20). HPH treatments were
performed in a homogenize machine (Ah-basic, ATS
Engineering Inc, Brampton, Canada) at 100MPa (HPH-100).
The soybean without homogeneous processing for yogurt
making was used the control. These concentrations used in
this study were selected based on our preliminary tests. Then
the samples were all treated by heating (90°C, 10 min). After
processing, the sample was cooled and stored at 4°C for a
maximum of 6 h prior to use.
Soybean yogurt
The commercial cultures (Chuanxiu technology limited,
Beijing, China) containing L. bulgaricus and S. thermophilus
were thawed and diluted at 0.1% (v/v) in sterile peptone
water just before inoculation. The culture was inoculated at
0.03% (v/v) in aliquots of the processed soybean milk sam-
ples (100 mL) and incubated for 12 h at 30°C. Then the
samples were held at 4°C for 24 h.
Texture evaluation
Texture profile analysis was conducted using the methods of
Bedani et al. (Bedani, Vieira, Rossi, & Saad, 2014). Texture test
of samples were performed at 4°C in a TA-TX2 texture analyzer
(Stable Micro System, Surrey, UK) equipped with a 25 mm
cylindrical probe were used to perform a puncture test. The
cylinder compressed the sample to a depth of 15 mm in a
double compression cycle, using a crosshead speed 1 mm s−1.
From the measurement of load (N) as a function of time (s) the
following attributes were analyzed: hardness, cohesion energy,
springiness, chewiness and gumminess.
Rheological analysis
Prior to measurements, the samples were stirred to mimic typi-
cal consumer behavior before soybean yogurt consumption.
Prestirring is a common preparatory procedure prior to visco-
metry testing of yogurt, as it is simple and does not induce
substantial loss of structure. The rheological properties were
analyzed according to the method described by Rezaei et al.
(Rezaei, Khomeiri, Aalami, & Kashaninejad, 2014)) using a R/S
plus rotational rheometer (Brookfield Engineering Laboratories,
Inc., Middleboro, MA, USA) with a fixed outer cylinder and rotat-
ing measuring bob. The radius of rotating cylinder was
12.50 mm, the length of the cylinder and the gap width was
50.00 mm and 2.00 mm, respectively. Rheological curves were
obtained after 5 min stabilization at 8 ± 1°C. T Flow curves were
performed upward and downward at shear rates ranging from
10 to 290 s−1. Both delay time and integration time were set at
5 s. Experiment data were fitted to the non-Newton model
(Equation (1)) in order to determine the consistency (k) and the
flow behavior indexes (n). The measurements were performed in
triplicate.
σ ¼ kγn ; (1)
where σ is shear stress (Pa) while n is flow behavior index, k
is consistency coefficient (Pa sn) and γ is the shear rate (1/s).
Color measurement
Color determinations were made at 5°C by Labscan XE
(Hunterlab, Reston, USA). Soybean yogurt samples (50 mL) at

5°C were stirred and placed in an aluminum cylinder (outside
diameter 55 mm), with the surface optically flat before mea-
suring, and the sensor was mounted directly on top of the
cylinder to prevent ambient light noise. The values were cali-
brated with a standard plate (L0 = 93.37, a0 = −0.91 and
b0 = 0.19). L*, a* and b* were the color values of the samples.
These analyses were performed in triplicate.
Water-holding capacity (WHC)
WHC was determined with a modified procedure adapted from
Akalın et al. (Akalın, Unal, Dinkci, & Hayaloglu, 2012). A sample
of about 20 g of each sample was centrifuged for 10 min at
3,000 g and 20°C. The whey was separated from the samples,
which were then reweighed. The WHC was expressed as
weight of drained whey per 100 g soybean yogurt sample.
Syneresis
Syneresis was determined by the method reported by Izadi
et al. (Izadi, Nasirpour, Garoosi, & Tamjidi, 2015) with some
modifications. This involved placing 30 g of unstirred sample
in a funnel lined with a Whatman filter paper number 1
(Whatman International Ltd., Maidstone, England). The grad-
uated cylinder was then held at 4°C for 5 h and the volume
of liquid collected was recorded. The following formula was
used to calculate syneresis:
Syneresisð%Þ ¼ V1 =V2  100; (2)
where: V1 = volume of whey collected after drainage;
V2 = volume of soybean yogurt sample.
Sensory evaluation
Five aspects (appearance, texture, beany flavor, acidity and
overall acceptability) were evaluated by 11 experienced
assessors (between 20 and 30 years of age, 7 males).
Participation was free for anyone who wished to take part
and had mainly students and staff of the Laboratory of Dairy
Science in Shanghai Jiao Tong University. As selection cri-
teria, people who were sick, have flu or those with some
kind of allergy or intolerance to milk were excluded, besides
those consuming dairy foods at least weekly were included.
Ten-point system was used for evaluation according to
method of Isanga and Zhang (Isanga & Zhang, 2009).
Sensory evaluation scores: extremely unacceptable = 1;
unacceptable-barely acceptable = 2–4; acceptable-very
acceptable = 5–9; extremely acceptable = 10. The sensory
cards included an ‘Observations’ section, in which the pane-
lists were asked to indicate any defects noticed or any
descriptors considered useful to better define the yellow
soybean yogurt samples.
Statistical analysis
Experimental data were analyzed using SPSS software (ver-
sion 19.0, Statistical Package for the Social Sciences Inc.,
Chicago, IL, USA). The one-way ANOVA procedure followed
by Duncan’s multiple range tests was adopted to determine
the significant difference (p < 0.05) between treatment
means, and the results were expressed as mean ± SD.
CYTA – JOURNAL OF FOOD 23
Results and discussion
The pH change
The pH values of the soybean yogurt were showed in
Table 1. All the samples are within the target range (3.32–
3.50). The HPH-100 sample had lower pH values (3.32). The
HPH-100 sample had lower pH values (3.32), which may be
explained by the starter which results in more lactate pro-
duction and therefore lower pH value (Aryana & McGrew,
2007).
WHC and syneresis of soybean yogurt
The WHC of yogurt is an indicator of its ability to retain
serum in the gel structure. The ability of a yogurt product
to exhibit minimal whey separation is an important factor
for its retail success, because whey separation negatively
affects consumer perception (Bong & Moraru, 2014). The
homogenization treatment had an effect on the WHC of
soybean yogurt (Table 1). The control had the lowest WHC
value (48.13%) and the US-280 sample had the highest
value (49.42%). Higher WHC of the soybean yogurt samples
could be related to higher solvation of the micellar system
and to a more branched soybean yogurt microstructure,
not easy to lose water when submitted to centrifugal
forces. Meanwhile, the decreases were obtained in control
and HPH-100 samples, which could arise from the looser
bonds between H2O molecules and soybean protein (Akalın
et al., 2012).
As shown in Table 1, syneresis was found to be higher in
US-280 sample. It may be due that syneresis in the US
treatment samples are caused by an increased cross-linking
among protein molecules through various interactions. The
higher protein concentrations could increase the number of
cross-linking in the soybean yogurt gel network, which may
induce an increase in syneresis (Noh, Park, Pak, Hong, & Yun,
2005). One of the interesting findings is that higher pH
values lead to increase in syneresis. The statistical analysis
showed a significant difference (p < 0.05) between the
samples.
Color
Color is an important quality attribute of a product like
yogurt. The results of color measurement in the soybean
yogurt samples are expressed according to the CIELAB
system, and the values L*, a*, b* and ΔE* were determined
Table 1. pH values, WHC and syneresis values of soybean yogurt samples
treated by ultrasonication, shear mixing and high pressure homogenization.
Tabla 1. Valores pH, WHC y de sinéresis de las muestras de yogur de soja
tratadas mediante ultrasonicación, mezclado de alto corte y homogenización
a alta presión.
Sample pH WHC (%) Syneresis (%)
US-280 3.50 ± 0.03c 49.42 ± 0.48c 69.04 ± 0.78d
SM-20 3.38 ± 0.01b 49.02 ± 0.19bc 65.11 ± 0.61c
HPH-100 3.32 ± 0.02a 48.42 ± 0.40ab 60.18 ± 0.74a
C 3.34 ± 0.03ab 48.13 ± 0.28a 62.96 ± 0.70b
Data show in mean ± standard deviation.
Different letters in the same column indicate significant differences (p < 0.05).
Los datos muestran promedio ± desviación estándar.
Las distintas letras en la misma columna indican diferencias significativas
(p < 0,05).
24 J. MEI ET AL.

Table 2. L*, a*, b* color coordinates and color difference (ΔE) of soybean Rheological properties of soybean yogurt
yogurt samples treated by ultrasonication, shear mixing and high pressure
homogenization. Some studies related to the yogurt have been focused on
Tabla 2. L*, a*, b* índice de color y diferencia del color (ΔE) de las muestras rheological parameters and sensory properties can devote
de yogur de soja tratadas con ultrasonicación, mezclado de alto corte y the additional quality characteristics of the yogurt (İçier,
homogenización a alta presión.
Gündüz, Yılmaz, & Memeli, 2015). In the present study, the
Sample L* a* b* ΔE effect of homogenization treatment to soybean milk on
US-280 87.92 ± 0.03b −2.60 ± 0.08b 10.16 ± 0.06a 11.49 ± 0.03a rheological behavior of the yogurt was investigated. The
SM-20 88.48 ± 0.08c −2.39 ± 0.09c 12.45 ± 0.04c 13.29 ± 0.07c
HPH-100 88.71 ± 0.10d −2.70 ± 0.09b 12.60 ± 0.05d 13.38 ± 0.06c empirical data obtained from the Brookfield viscometer
C 87.12 ± 0.06a −3.05 ± 0.04a 11.09 ± 0.03b 12.74 ± 0.03b were converted into viscosity functions (apparent viscosity
Data show in mean ± standard deviation. and shear rate). The apparent viscosity of the soybean
Different letters in the same column indicate significant differences (p < 0.05). yogurt samples decreased as the rate of shear increased
Los datos muestran promedio ± desviación estándar. (Figure 1). The SM-20 sample had the highest apparent
Las distintas letras en la misma columna indican diferencias significativas
(p < 0,05). viscosity value and the US-280 had the lowest value.
Rheological constants were predicted to describe this beha-
vior by means of fitting the rheological model of non-
Newton to experimental data (Table 3). Non-Newton model
(Table 2). L* (lightness) value of the C sample was signifi- estimation was in the range of 0.15–0.23 for flow behavior
cantly lower (p < 0.05) than those of the treated samples and index (n), and in the range of 7.59–11.32 for consistency
the HPH-100 had the highest L* value. The lightness of HPH- coefficient (k) of soybean yogurt with different homogeniza-
100 sample increase may be due to the particles dispersion tion treatment conditions. Since n values were all lower than
and soybean yogurt’s solid state resulting in light reflection 1, the soybean yogurt samples were found as a pseudoplas-
on the yogurt gel surface, causing higher values of lightness tic fluid nature. Similarly, the rheological studies on fermen-
(Cruz et al., 2007). Moreover, it is also probably due to the ted soy milk beverages with the addition of apple juice
yogurt gel obtained by HPH which led to a more compact revealed that it behaved as a thixotropic fluid and flow
surface (Noh et al., 2005). The a* (red-green axis) values were
negative in all cases implying that they were in the green
color space and the a* value of C sample was lower than
other samples. Although the soybean yogurt appeared
white to the human eye, the colorimeter detected the
green shade contribution. According to Cruz et al., the
ultra HPH and heat-treated soy milk also presented negative
contributions of a* to the color of soy milk (Cruz et al., 2007).
The b* (yellow–blue axis) values were positive in all samples
with the yellow contribution to match the soybean milk
color. The highest significant value of this coordinates cor-
responded to the soybean yogurt from HPH-100 (p < 0.05).
With the aim to determine whether the differences in color
among the yogurt samples that were recorded on measuring
instruments can be perceived by the human eye, ΔE* was
calculated, with the color parameters of the control yogurt
being taken as the reference point (Sanz, Salvador, Jiménez, Figure 1. Changes of apparent viscosity of yellow soybean yogurt treated by
& Fiszman, 2008). The ΔE* values of the samples were all ultrasonication (US-280), shear mixing (SM-20) and high pressure homogeni-
sation (HPH-100).
more than 3 and they could be identified to the naked eye.
Besides, the HPH-100 sample had higher ΔE* values than
Figura 1. Cambios en la visosidad aparente del yogur de soja amarillo tratado
other samples, which indicates that the human eye differ- con ultrasonicación (US-280), mezclado de alto corte (SM-20) y
entiates it more clearly. homogeneización a alta presión (HPH-100).

Table 3. Statistical evaluation of the compatibility of the non-Newton model (viscosity) with experimental stress-shear rate data and texture profile analysis of
soybean yogurt samples treated by ultrasonication, shear mixing and high pressure homogenization.
Tabla 3. Evaluación estadística de la compatibilidad del modelo no newtoniano con los datos del índice de tensión de cizallamiento y el análisis del perfil
textural de las muestras de yogur de soja tratadas con ultrasonicación, mezclado de alto corte y homogeización a alta presión.
Non-Newton model Texture profile analysis
Sample k n R2 Hardness Adhesiveness Cohesiveness
US-280 7.59 ± 0.03a 0.23 ± 0.04d 0.9994 ± 0.0001bc 0.28 ± 0.07bc −1.11 ± 0.11ab 0.46 ± 0.06a
SM-20 11.32 ± 0.07d 0.15 ± 0.01a 0.9995 ± 0.0002bc 0.28 ± 0.03bc −1.22 ± 0.06a 0.46 ± 0.06a
HPH-100 8.79 ± 0.10c 0.19 ± 0.01b 0.9991 ± 0.0003ab 0.20 ± 0.03a −0.53 ± 0.07c 0.51 ± 0.04a
C 8.30 ± 0.04b 0.21 ± 0.01c 0.9994 ± 0.0001c 0.27 ± 0.03b −1.05 ± 0.13b 0.50 ± 0.05a
Data show in mean ± standard deviation.
Different letters in the same column indicate significant differences (p < 0.05).
Los datos muestran promedio ± desviación estándar.
Las distintas letras en la misma columna indican diferencias significativas (p < 0,05).

curves showed that it has shear-thinning properties (İçier
et al., 2015).
Texture profile analysis
Texture means physical properties of the yogurt that come
from its structural elements, which can be perceptible by
human senses. The main texture parameters of yogurt are:
hardness, adhesiveness and cohesiveness (Domagała, Sady,
Grega, & Bonczar, 2006). Texture profile data of all the
soybean yogurt samples are presented in Table 3. No differ-
ences (p > 0.05) in hardness were observed between the
control and treated samples. The HPH treatment caused a
general decrease of hardness and adhesiveness in compar-
ison to other samples. Even though without statistical sig-
nificance (p > 0.05), there was a tendency for an increased
hardness and decrease cohesiveness in US-280 and SM-20.
Serra et al. reported that HPH of milk at 100–130 MPa
decreased significantly the firmness of such yogurt and
lower than that of yogurt made from conventionally treated
milk fortified with skim milk powder (Serra, Trujillo, Quevedo,
Guamis, & Ferragut, 2007). That is in agreement with the
current research. However, the findings were contradictory
to what was expected for high pressure effects on texture
and WHC of soybean yogurt. Serra et al. also observed that
improvement in firmness and WHC only when the pressure
applied were higher than the pressure used (i.e. ≥200 MPa).
Higher pressure for soybean milk treatment can increase the
number of particles and amount of denatured proteins that
could interact with each other, leading to the production of
firmer and more stable yogurt (Huang & Kuo, 2015).
Sensory evaluation
The sensory evaluation scores are reported in Table 4. On
the whole, overall acceptability scores of all the samples
were above 6 on a scale of 1–10 indicating acceptability
yogurts with the homogenization treatments of the soybean
yogurts. The HPH-100 showed better sensory quality than
others. The lowest scores were given to the C sample sig-
nifying that the homogenization treatments had positive
effects on soybean yogurt production. The soybean yogurt
had a lower score in flavor (below 5 on a scale of 1–10),
which might be partly due to the objectionable beany flavor
still present in yogurt samples. The soybean milk was heated
before use to remove or reduce the raw soybean odor and
Table 4. Sensory evaluation scores of yellow soybean yogurt samples treated
by ultrasonication, shear mixing and high pressure homogenization.
Tabla 4. Resultados de la evaluación sensorial de las muestras de yogur de
soja tratadas con ultrasonicación, mezclado de alto corte y homogenización a
alta presión.
Beany Overall
Sample Appearance Texture flavor Acidity acceptability
US-280 7.4 ± 0.7b 7.1 ± 0.7b 4.6 ± 0.8b 6.5 ± 0.5a 7.4 ± 0.8b
SM-20 6.7 ± 0.5a 7.1 ± 0.3b 4.8 ± 0.9b 7.1 ± 0.6b 7.2 ± 0.6c
HPH-100 7.4 ± 0.5b 7.2 ± 0.6b 4.5 ± 0.4b 7.0 ± 0.4b 7.5 ± 0.6b
C 6.7 ± 0.8a 6.4 ± 0.7a 3.6 ± 0.4a 7.0 ± 0.9b 6.5 ± 0.6a
Data show in mean ± standard deviation.
Different letters in the same column indicate significant differences (p < 0.05).
Los datos muestran promedio ± desviación estándar.
Las distintas letras en la misma columna indican diferencias significativas
(p < 0,05).
CYTA – JOURNAL OF FOOD 25
deactivate physiological harmful substances, such as trypsin
inhibitor, and hemagglutinin (Nishinari, Fang, Guo, & Phillips,
2014). However, the treatment does not meet the panelists’
demands. The highest scores for texture were given to the
HPH-100 sample. There was no difference in texture
between US-280 and SM-20 yogurt samples. In addition to
flavor and texture, the difference in acidity may also affect
the overall acceptability. The acidity in US-280 yogurt was
higher than other samples and got the lowest score. In
general, acidity more than 1.8% led to unpleasant acid
taste and that titratable acidity about 1.15% was considered
as an optimum range (Park et al., 2005).
Conclusions
In the present study, different treatments-US, high shear
mixing and HPH were performed on soybean milk to pro-
duce set-type soybean yogurt. The US- and HPH-treated
samples had improved mechanical characteristics and
water holding capacity when compared with yogurts made
from soy milk using conventional heat treatment. Besides,
they received good results in the overall acceptability of
sensory evaluation. Our results suggest that US and HPH
have the potential to be used to improve the texture and
stability of soybean yogurt.
Acknowledgements
This work was funded by the Ministry of Science and Technology of the
P. R. C. with project reference no. 2013BAD18B02. We also thank the IAC
of Shanghai Jiao Tong University for its technical assistance.
Disclosure statement
No potential conflict of interest was reported by the authors.
Funding
This work was supported by the Ministry of Science and Technology of
the P. R. C.: [grant no. 2013BAD18B02].
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