Effective of different homogeneous methods on physicochemical, textural and sensory characteristics of soybean (Glycine maxL.) yogurt

The effect of ultrasonication (US), shear mixing (SM) and high pressure homogenization (HPH) on soybean (Glycine max L.) milk-produced set-type soybean yogurt was evaluated. The US treated with 280 W sample had the lowest water holding capacity value and highest syneresis value. Rheological constants were predicted by means of fitting the rheological model of non-Newton model. The soybean yogurt samples were found as a pseudoplastic fluid nature and the SM treated with 20,000 r/min sample had the highest apparent viscosity value and the US treated with 280 W had the lowest value. The HPH treatment caused a general decrease of hardness and adhesiveness in comparison to other samples. The overall acceptability scores of all the samples were above 6 on a scale of 1–10 indicating acceptability yogurts and the lower score in beany flavor for the yogurt might be partly due to the objectionable beany flavor still present in the samples.