Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 3 Issue: 2

Characteristics of Soy Corn Yogurt

Angelia Dwi Lestiyani, Thomas Indarto Putut Suseno and Ignatius Srianta*
Department of Food Technology, Widya Mandala Catholic University Surabaya, Indonesia
Corresponding author : Ignatius Srianta
Department of Food Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44 Surabaya, Indonesia 60265
Tel: +6231 5678478; Fax: +6231 561081
Received: September 30, 2013 Accepted: March 05, 2014 Published: March 10, 2014
Citation: Lestiyani AD, Suseno TIP, Srianta I (2014) Characteristics of Soy Corn Yogurt. J Food Nutr Disor 3:2. doi:10.4172/2324-9323.1000134


Characteristics of Soy Corn Yogurt

This research was to study the characteristics of soy corn yogurt, a new developed nutritious food product. Soy corn yogurt was produced by fermentation of soy corn milk using Streptococcus thermophilus and Lactobacillus bulgaricus, at various soybean and sweet corn ratios of 90:10; 80:20; 70:30; 60:40 and 50:50 (w/w). Total lactic acid bacteria, pH, total acidity, syneresis amartand preferences of appearance, texture, aroma and taste of the product were investigated.

Keywords: Soy corn yogurt; Sweet corn; Lactic acid bacteria; Characteristics; Aflatoxin

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