Effect of Storage period on the chemical composition and sensory characteristics of soy milk - made Yoghurt
2002
Osman, D.A. | Abdalla, M.O. (University of Khartoum, Khartoum (Sudan). Faculty of Animal Production)
This study was carried out to investigate the effect of storage period on the chemical composition and sensory characteristics of Yoghurt made from milk partially substituted with soymilk. Yoghurt was made from cow's milk substituted with 5, 10 and 20% (v/v) soymilk plus the control sample (whole cow's milk). The starter culture was added at the rate of 3% (v/v) (1:1 combination of Streptococcus thermophilus and Lactobacillus bulgaricus) and stored for 7 days at 4 deg C. Chemical composition of milk as well as the final product was determined (fat, protein, total solids, solids-non-fat, ash and acidity) at 0, 3 and 7 day intervals. Sensory evaluation (colour, flavour, consistency, taste and overall acceptability) was carried out using untrained panelists at 0, 3 and 7 day intervals. The storage period affected the chemical composition of yoghurt, indicating that yoghurt analyzed at day zero (immediately after manufacture) had higher fat (P0.05), protein (P0.05), total solids (P0.01) and ash (P0.05) contents, followed by day 3 and the least values were obtained at day 7 the storage period did not affect (P0.05) the solids-non-fat content of yoghurt. The acidity increased with time (P0.01). The period of storage did not significantly affect (P0.05) the colour, consistency, taste and overall acceptability of yoghurt, while there was significant variation (P0.05) between the periods of storage in flavour
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