Comparative analysis demonstrates distinct flavor and texture variations across fortified soymilk yogurts, indicating that fortifier choice strongly dictates product sourness and thickness.
Soymilk yogurts with fortifiers, 25% fructose (SOYF), evaporated milk (SOYEM) or nonfat dry milk (SOYN), were compared for stachyose concentration; pH; sour, sweet, and beany flavor; and viscosity. Beaniness was reduced significantly compared to unfermented soymilk; SOYF had the lowest panel score. Sour flavor determined by a trained sensory panel on a 10‐point intensity scale was 1.8, 7.8, and 8.0 for SOYF, SOYEM, and SOYN, respectively. Mean sensory viscosity scores for these yogurts were 4.8, 7.9, and 9.0, respectively. Sour flavor and viscosity for SOYF were significantly lower than for other yogurts. No relationships between analytical and sensory measurements of flavor were found; however, instrumental viscosity measurements were linearly related to sensory scores.
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Buono et al. (1990) studied this question.
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