Production and quality evaluation of soy-corn yoghurt
Advance Journal of Food Science and Technology
Department of Food Technology, Federal Polytechnic, P.M.B. 50, Ilaro, Ogun State, Nigeria
In the recent years, research efforts in the developing countries have been geared towards the improvement of protein quality foods using blends of legume and cereal which is considered a nutritionally balanced product. Therefore, this present study is aimed at finding local substitute for milk based product with high protein content of a well balancing amino acid composition and high digestibility; determining the proximate composition, microbial analysis as well as sensory evaluation of soy-corn yoghurt with a view of knowing the consumer acceptability of the product. Yoghurt samples were produced from blends of soymilk and corn milk (yellow maize corn) using Streptococcus thermophillus and Lactobacillus bulgaricus as starter cultures. Ratio of soy milk to corn milk were 80%:20%; 70%:30% and 100% soymilk as control. The yoghurt samples produced were coded A, B and C representing 100% soy yoghurt, 80%:20% soy corn yoghurt and 70%:30% soy corn yoghurt respectively. Yoghurt samples were subjected to chemical, microbiological and organoleptic assessment. The results of chemical analysis revealed protein contents of 4.30, 4.00 and 3.70% respectively for the samples. Fat contents varied between 2.10 and 2.60%, while ash contents of 0.50, 0.60 and 0.62% were obtained for the samples respectively. Total solids of between 10.98 and 8.80% were obtained with titratable acidity of 0.03, 0.05 and 0.06%, respectively. The carbohydrate contents of the samples ranged from 1.40 to 4.50% while all the samples showed fairly acidic levels. Water contents of between 89.00 and 91.20% were obtained. The microbiological examination revealed a tolerable level for all the samples. © Maxwell Scientific Organization, 2012.
Amino acid compositions; Ash contents; Carbohydrate content; Consumer acceptability; Corn milk; Fat contents; Lactobacillus bulgaricus; Microbial analysis; Protein contents; Protein quality; Proximate compositions; Quality evaluation; Research efforts; Sensory evaluation; Soy milk; Soy-corn yoghurt; Starter cultures; Titratable acidity; Total solids; Amino acids; Bacilli; Carbohydrates; Cereal products; Developing countries; Grain (agricultural product); Quality control