Sensory and chemical characteristics of soy yogurt and frozen soy yogurt produced from rapid hydration hydrothermal cooked soy milk

An efficient rapid hydration hydrothermal cooking (RHHTC) process has been used for making a 9% solids sterile soy milk. There were no bacterial survivors when the soy slurry was heated at higher than 132;The reduction of flatulent sugars, raffinose and stachyose by ;Sensory analysis studies have been conducted on soy yogurt and flavored frozen soy yogurt made from rapid hydration hydrothermal cooked (RHHTC) soy milk. The data from the professional trained panel indicate that beany flavors, sourness, sweetness, viscosity, uniformity, mouth coating, chalkiness, and aftertaste of flavored samples are significantly improved from those which are unflavored. Consumer acceptance tests using 9-point hedonic scale were carried out with 195 consumers, which included two ethnic panels, Americans and Asians. Many of the consumers slightly to moderately liked flavored soy yogurt and flavored frozen soy yogurt. The results of trained panel evaluations support the finding that processing, sweetening, fermentation, and flavoring increase the consumers' acceptance to the soy products.