Influence of Variable Water-Soluble Soy Extract and Inulin Contents on the Rheological, Technological and Sensory Properties of Grape-Flavored Yogurt-Like Beverages Made From Caprine Milk

摘要

The present study aimed to evaluate the influences of the partial substitution of caprine milk for water-soluble soy extract (WSSE) and the addition of inulin on the rheological, technological and sensory properties of grape-flavored yogurt-like beverages. For this purpose, a Central Composite Design (CCD) in conjunction with Response Surface Methodology (RSM) was employed. WSSE and inulin influenced the overall acceptability of the product, whereas syneresis, water holding capacity and rheological properties (the consistency index and the flow behavior index) were influenced only by the WSSE content. RSM was shown to be an adequate statistical tool that can be used for the development of formulations with specified properties in the range of the ingredient concentrations studied.