Abstract:Rheological characteristics and microstructure of probiotic soy yogurt were studied in this research. Lactobacillus helveticus LH-B02 and Lactobacillus casei L.casei-01 were used to ferment soymilk microfluidized at different pressures. Results indicated that: microfluidization of soymilk led to a prominently higher water holding capacity (WHC) of soy yogurt. Meanwhile, soy yogurt elaborated from microfluidized soymilk showed stronger viscoelastic and shear-thinning properties, higher apparent viscosity and yield stress. Moreover, smaller but more pores, more interconnections among protein aggregates were observed in microstructure of soy yogurt prepared from microfluidized soymilk, exhibiting a more homogeneous and compact gel network.
