Production and Evaluation of Composite Soymilk Yoghurt
Journal Title: Indian Journal of Nutrition - Year 2017, Vol 4, Issue 4
Abstract
Composite soymilk yoghurt was produced from composite blends of cow skim milk: Soymilk in a ratio of 100:0% (Sample A), 0:100% (Sample B), 50:50% (Sample C), 60:40% (Sample D) and 40:60% (Sample E). Each composite blend milk samples was pasteurized at 85°C for 15 min, cooled and homogenized and inoculated with a mixed yoghurt starter culture of Streptoccus thermophilus and Lactobacillus bulgaricus at 45°C for 12hr and further pasteurized and homogenized. The proximate, physicochemical properties and sensory evaluation of the composite soymilk yoghurt samples were determined. The result of this study reveals that there was a significant decrease (p>0.05) in protein content from 4.2% (Sample A) to 2.95% (Sample D) as the level of soymilk substitution in the yoghurt increased from 40% (Sample E) to 60% Sample D. Titratable acidity of the control Sample A was very high, 1.24% Lactic acid however the titratable acidity of soymilk yoghurt (Sample B) was very low 0.51% lactic acid whereas the titratable acidity of the composite yoghurts (Samples C, D and E) were within the limits of a good yoghurt (0.85-0.90% lactic acid). The mean sensory scores of the yoghurt samples reveals there was a significant difference (p>0.05) in terms of taste, smoothness and overall acceptability between Sample A (control) and the composite soymilk yoghurt samples (Samples B, C and D) except for Sample E that was not significantly (p<0.05) different from Sample A. Therefore in the production of yoghurt, soymilk can be substituted up to 40% in normal cow milk yoghurt preparation without affecting the proximate, physicochemical and sensory properties of the yoghurt.
Authors and Affiliations
Wordu GO
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