The aim of this work was to obtain a soy-whey-yogurt with the same or higher calcium levels than that of traditional ones and with suitable sensory and technological properties. Five salts were tested: calcium carbonate, citrate, phosphate, gliconate and lactate, in the concentration of 600mg of the elementary calcium/l.The fermentation time, pH, titratable acidity, viscosity, consistency, iron concentration and sensory properties (difference from the control and acceptance tests) of the product were evaluated. The addition of calcium to the soy-whey-yogurt as carbonate, citrate, phosphate, gliconate and lactate, despite the changes in the titratable acidity, viscosity, consistency and fermentation time, causes no adverse effects in the sensory properties indicating that any calcium salts studied could be used in the soy-whey-yogurt enrichment process.
soy-whey yogurt; enrichment; calcium; sensory analysis
