Preparation of Semi-dairy Yoghurt from Soy bean (original) (raw)
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Production of Probiotic Soy Yoghurt–A Dairy Product for the Future
LS International Journal of Life Sciences, 2016
The study was undertaken to have soymilk used as an alternative low cost plant protein product in the production of yoghurt. It was in effect to also address the allergy phenomenon of some sections of vegetarianism and minimize post-harvest losses of soybean which has been underutilized. Semi-dairy yoghurts of cow-soymilk were produced to evaluate its proximate composition and consumer acceptability. Soybean was purchased from the central and Bantama markets and the soy and cow milks prepared at Boadi farms, KNUST. Four different yoghurt products; SDY01 (100%CM), SDY02 (80%CM: 20%SM), SDY03 (60%CM: 40%SM) and SDY04 (40%CM: 60%SM). Samples were examined proximately according to AACC 2000 standard of analysis while sensory evaluation was performed according to the 7 points score hedonic scale. Excel database was used to analysis result at 5% level of significance. Average proximate values for moisture 20.00±0.76; Ash 2.36±0.10; crude fat 4.00±0.29 and carbohydrate 75.92±1.35 contents were highest for sample SDY01 and least for SDY04. Crude fibre and protein were however, higher for SDY04, 2.25±0.81 and 23.00±2.85 respectively. That is, soymilk could contribute considerable amount of fibre and protein to the nutritive spectrum of diets. Nonetheless, there were no significant differences at P < 0.05 between mean values. Sensory analysis according to the hedonic scale inference showed that the four semi-dairy yoghurt under the food characteristics evaluated were fairly "moderately liked" and "liked very much" by the range 5.12 to 6.24, in the exception of SDY02 that recorded 4.94 implying a "neither liked nor disliked" assertion for thickness and sourness food characteristics. No significant difference existed between these values for all the samples. Per this study, soymilk could possibly be used as a composite raw material in the production of yoghurt and thus to ensure for better and greater utilization of the soybean.
In this study, biochemical composition and sensory evaluation of yoghurts from soy, cow and commercial milk was carried out. Proximate analysis carried out on samples of cow yoghurt (CY), soy yoghurt (SY), cow/soy yoghurt (CSY) and commercial yoghurts (CMY), showed significant difference (P<0.05) in crude protein of (SY) 6.27% and cow/soy yoghurt (CSY) 6.87%. However, there was no significant difference between CSY and CMY 7.09%. The crude fat in SY (4.44%) differs significantly with that of CMY (4.79%) but there was no significant difference between CSY (4.64%) and CMY (4.79%). The ash content of CMY (0.98%) was higher compare to CSY (0.65%). No significant difference was observed in the moisture content of the three samples, but SY had the highest value (8.29%) of carbohydrate content. The percentage lactic acid of the samples was found to be significantly different (p<0.05) between CMY (0.89%) and CSY (0.74%). SY and CY had no significant different in (%) lactic acid (0.63%) and (0.59%) respectively. The result shows that potassium, phosphorus, and calcium contents were found to be higher in CSY and SY when compared to CY. Vitamin A content in all sample were significantly different (P<0.05). Vitamin B 2 in SY (0.24mg/100mL) and CSY (0.25mg/100mL) had no significant different with CMY (0.21mg/100mL). Vitamin B 12 in SY (0.35mg/100mL) had no significant difference (p<0.05) with CY (0.42mg/100mL), and CMY (0.36mg/100mL) samples. The result for sensory evaluation shows no significantly different (p<0.05) in colour of CY (7.10±1.06) and CSY (7.20±0.63. Taste and flavour in CY and CSY were significantly different (p<0.05). The result also shows that SY, CY, and CSY do not differ significantly in texture. The overall result showed that yoghurt from soy bean could compete favourably with the yoghurt from cow base-reference product. The % Nitrogen free extract and Energy values estimated showed that SY had the highest value compare to CMY.
2014
This present study was aimed to investigate the effect of partial substitution of cow's milk with soy milk on the quality of the milk based yoghurt, and to investigate the changes in some physicochemical and organoleptic properties of experimentally designed yoghurts during the refrigerated storage. Yoghurt samples were made from cow's milk substituted with 5, 10, and 15% (v/v) soy milk plus the control sample (pure cow milk). The starter culture added was a combination of Streptococcus thermophiles and Lactobacillus bulgaricus 1:1 at rate of 2-3% (v/v). Yoghurt samples produced were stored for 7 days at 4˚ C and were then chemically and organoloeptically analyzed at 0, 3 and 7 days. The results showed that yoghurt made from control sample had significantly (P ≤ 0.05) higher (3.88%) protein, fat (4.22%), total solids (14.88%) contents while the lowest values were obtained by the product made with 15% soy milk. The storage period affected the chemical composition of yoghurt, indicating that yoghurt had higher protein (P ≤ 0.05), fat (P ≤ 0.05), and total solids (P ≤ 0.05), content at day zero, followed by day 3 and the least result were obtained at day 7. The acidity increased with time (P ≤ 0.05). In general, the storage period did not significantly affect (P ≥ 0.05) the sensory attributes of yoghurt with exception to flavor and taste. The interaction between concentration of soy milk and storage period did not significantly (P ≥ 0.05) affect the sensory attributes.
Journal of Nutrition & Food Sciences, 2015
The effect of soybeans varieties and the extraction ratios on the chemical composition of the resulting soymilk, additionally the effect of the preparation technique of soymilk and soy-yoghurt on the trypsin inhibitors, urease activity and phytic acid contents were investigated. Soybean seed varieties "Clark and Crawford" and their structural components were analyzed for major chemical composition and soluble carbohydrates. Moreover, the changes in the soybean anti-nutritional factors affected by preparation technique of soymilk and soy-yoghurt were determined. Cotyledon of Clark variety contained significantly (p<0.05) lower moisture and total soluble sugars in particularly stachyose compared with that their values of Crawford variety. Soymilk constituents increased with decreasing the amount of water used in the extraction process (1:10 to 1:4 cotyledon: water). Soymilk processing under alkaline conditions showed completely destroyed trypsin inhibitors and urease activity and markedly reduced the amount of phytic acid in soymilk and consequently soy-yoghurt. The results showed that the effectiveness of soybean varieties and the processing technique used in the preparing of soy milk and soy-yoghurt in removing the negative effect of the anti-nutritional factors.
Evaluation of the sensory properties of yoghurt prepared from dairy milk, and soy milk
2021
Milk products such as yogurt are subject to a variety of safety testing. Some of these include tests for microbial quality, degree of pasteurization, and various forms of contaminant. The final yogurt product is also evaluated to ensure that it meets the specifications set by the manufacturer for characteristics such as pH, rheology, taste, colour, and odour. These factors are tested, using various laboratory equipment such as pH meters and viscometers and also human panellists. The aim of this research was to evaluate the sensory properties of yoghurt prepared from dairy milk, and soy milk. The results showed that the score for the taste of the samples ranged from 4.70 to 6.80. Sample B has the highest score for taste, while sample D had the least score of 4.70. There was no significant (P>0.05) difference among the tested sample. The highest score in B was as a result of the sample B being produced using 100 % dairy milk which gave real taste of yoghurt. Aroma score ranged from...
Using of Defatted Soy Flour in the Production of Yoghurt
Journal of Food and Dairy Sciences
Defatted soy flour was mixed at 4, 8, 12 or 16% with buffaloes' milk for preparing yoghurt. Acidity developed in all the examined blends indicated the suitability of such blends for the growth of yoghurt starter. Increasing the level of added defatted soy flour resulted in an increase in the content of total solids, total nitrogen, soluble nitrogen and non-protein nitrogen of the resultant yoghurt. However, fat content declined with the increase in the percent of defatted soy flour. All of the resultant yoghurt contained no coliform bacteria or Staphylococcus aureus. But the control yoghurt had higher total bacterial, proteolytic and lipolytic counts compared to the yoghurt made with the addition of soy flour. Lower total points of sensory evaluation were given to the yoghurt made with the addition of soy flour compared to buffaloes' (control) yoghurt. Amongst the former, yoghurt containing 4 or 8% soy flour gave scores more similar to those of the control yoghurt. Addition of 3 or 1.5% butter starter has improved the flavour of such treatments which kept the same trend of chemical composition. MATERIALS AND METHODS Milk: Fresh buffaloes' milk was supplied by the herd of the Faculty of
Effect of different concentration of coconut milk on properties of soycoconut milk based yoghurt
The possibility of enhancing the sensory attributes of soy yoghurt through the use of composite soymilk was investigated. The effect of using starter cultures fro m d ifferent sources on the chemical characteristics and consumer acceptability was also studied. Soy milk containing 0, 10 and 20% coconut milk were used in the production of soy yoghurt using commercially available yoghurt starter and starters isolated from naturally fermenting soy milk and cow milk. Chemical and sensory characteristics of soy yoghurts obtained were evaluated. The pH of the yoghurt premixes at the beginning of fermentation ranged between 6.25 and 6.45; after fermentation the values were between 4.81 and 5.51 with commercially available starter bringing about greatest pH reduction. Chemical compositions of obtained soy yoghurts were as follo ws: t itratable acidity as %lactic acid (0.25-0.43%), crude protein (2.66-3.62%), fat content (0.13-0.89%), total solid content (7.91-9.06%). Variation in premix fo rmulat ion had no significant (P>0.05) effect on the chemical co mposition of different soy yoghurts obtained. Addition of coconut milk to soy milk improved the sensory characteristics of soy yoghurts with the premix containing 10% coconut milk fermented with starter obtained from cow milk producing yoghurts with the best taste, aroma, and acceptability. Results from the present study have demonstrated a further way of enhancing soy yoghurt acceptability by the western 'palate'.
Preparation and Quality Evaluation of Soy Corn Yoghurt
Himalayan Journal of Science and Technology, 2018
Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.
Improvement of Soy Yoghurt Acceptability Using Soy-Coconut Milk as Premix
Many soy products have limited consumer acceptability in the Western hemisphere due to undesirable off-flavour. The possibility of enhancing the sensory attributes of soy yoghurt through the use of composite soymilk was investigated. The effect of using starter cultures from different sources on the chemical characteristics and consumer acceptability was also studied. Soy milk containing 0, 10 and 20% coconut milk were used in the production of soy yoghurt using commercially available yoghurt starter and starters isolated from naturally fermenting soy milk and cow milk. Chemical and sensory characteristics of soy yoghurts obtained were evaluated. The pH of the yoghurt premixes at the beginning of fermentation ranged between 6.25 and 6.45; after fermentation the values were between 4.81 and 5.51 with commercially available starter bringing about greatest pH reduction. Chemical compositions of obtained soy yoghurts were as follows: titratable acidity as %lactic acid (0.25-0.43%), crude protein (2.66-3.62%), fat content (0.13-0.89%), total solid content (7.91-9.06%). Variation in premix formulation had no significant (P>0.05) effect on the chemical composition of different soy yoghurts obtained. Addition of coconut milk to soy milk improved the sensory characteristics of soy yoghurts with the premix containing 10% coconut milk fermented with starter obtained from cow milk producing yoghurts with the best taste, aroma, and acceptability. Results from the present study have demonstrated a further way of enhancing soy yoghurt acceptability by the western 'palate'.
2016
The proportions of cow milk, milk extracts from soybean and tiger nut were varied resulting in producing eight formulations. Yoghourt was produced from eight formulations and their physicochemical properties, sensory evaluation and microbial counts were determined. The fat, protein, ash and carbohydrate contents of yoghourt ranged from 1.15 – 3.26%, 2. 14 – 3.56%, 0.22 – 0.68% and 3.77 – 9.27%, respectively. Cow – Soy (50:50) yoghourt had the highest (P<0.05) fat content, whereas the highest (P<0.05) protein content were recorded by Cow – Soy (50:50), Cow milk (100%) and Cow – Soy (20:80) yoghourts. Consistency of cow milk (100%) yoghourt was most preferred (P<0.05). Flavour of Cow – soy (50:50), cow milk (100%) and cow – tiger (50:50) yoghourts were Preferred (P<0.05). Colour and texture of cow – soy (50:50) and cow milk (100%) yoghourts were significantly preferred (P<0.05). Generally, yoghourts from cow milk (100%) and cow – soy (50:50) were most accepted (P<0.0...