Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin

The total solids required for yogurt preparation were obtained by soy milk microfiltration and ultrafiltration. Inulin was incorporated at the level of 20-70 g/L, and the soy milk containing inulin was fermented using conventional microorganisms. The chemical, physical and sensory properties of the products were evaluated. The membrane concentration of soy proteins leads to yogurts with an increase of 59 g/L of proteins and 15 g/L of vegetable fats, reducing ash and anti-nutrients content. The clot had high stability and protein concentration generated a buffer effect smoothing the acidity and the flavor obtained is more agreeable. In addition, the proteins were concentrated without thermal treatment. As the inulin content increased, creaminess and viscosity increased as well. The products prepared presented nice smell, flavor and color, being the sample with higher global acceptability the yogurt with 50 g/L of inulin (P < 0.05).