LABORATORY SCALE PRODUCTION OF SOY YOGURT WITH STRAWBERRY FLAVOR

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MASHAYEKH M.; TASLIMI AGHDAS; ARDESHIR H.; ZOHOURIAN G.; ABADI ALI REZA

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:5 | Issue:4 Page(s): 1-9

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Title

LABORATORY SCALE PRODUCTION OF SOY YOGURT WITH STRAWBERRY FLAVOR

Author(s)

Keywords

SOY YOGURTQ3

FORTIFICATIONQ2

VISCOSITYQ2

SYNERSISQ2

SENSORY EVALUATIONQ2

Abstract

Soy bean is a rich source of protein and has nutritional and health benefits due to the presence of phytostrogen and its role on prevention of disease, such as cancer- gained much popularity among its consumers. These days variety of soy bean products produced in food industry, eg. Soy milk and fermented soy milk. SENSORY EVALUATION of soy milk and SOY YOGURT has indicated that there is beany flavor which is objectionable to some consumers. In this study chemical, physiochemical and sensorial tests were done on samples of SOY YOGURT. Nine formulas of SOY YOGURT were prepared. The ratio of soy milk: cow milk was 70:30, 80:20 and 90:10 and gelatin added as stabilizer by the percent of 0.2, 0.4 and 0.6 were used. To achieve a higher total solid and also to improve flavor and aroma of finished product, 2.5 percent non fat dry milk and 1.5 percent whey protein concentrate were added. VISCOSITY, SYNERSIS, acidity, pH and sensory test of formulas were done. VISCOSITY increased and SYNERSIS decreased significantly with the addition of cow milk to soy milk but overall acceptability did not show any significant difference. Sensory analysis of SOY YOGURT indicated that FORTIFICATION with 30 percent cow milk and 0.4 percent gelatin gained higher score, when compared with other formulas. To the selected formula with highest score, 5, 10 and 15 percent strawberry flavor was added. Sensory analysis of flavored SOY YOGURT indicates that FORTIFICATION with 15 percent strawberry has significantly higher acceptability compared with other formulas.

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APA: Copy

MASHAYEKH, M., TASLIMI, AGHDAS, ARDESHIR, H., ZOHOURIAN, G., & ABADI, ALI REZA. (2009). LABORATORY SCALE PRODUCTION OF SOY YOGURT WITH STRAWBERRY FLAVOR. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(4), 1-9. SID. https://sid.ir/paper/72621/en

Vancouver: Copy

MASHAYEKH M., TASLIMI AGHDAS, ARDESHIR H., ZOHOURIAN G., ABADI ALI REZA. LABORATORY SCALE PRODUCTION OF SOY YOGURT WITH STRAWBERRY FLAVOR. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;5(4):1-9. Available from: https://sid.ir/paper/72621/en

IEEE: Copy

M. MASHAYEKH, AGHDAS TASLIMI, H. ARDESHIR, G. ZOHOURIAN, and ALI REZA ABADI, “LABORATORY SCALE PRODUCTION OF SOY YOGURT WITH STRAWBERRY FLAVOR,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 4, pp. 1–9, 2009, [Online]. Available: https://sid.ir/paper/72621/en

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