Preparation and Quality Evaluation of Soy Corn Yoghurt

Authors

  • Suman Lal Shrestha Patan Multiple Campus, Patan, Lalitpur, Nepal
  • Ram Shovit Yadav Central Campus of Technology, Hattisar, Dharan, Nepal

DOI:

https://doi.org/10.3126/hijost.v2i0.25853

Keywords:

soybean, corn, milk, yoghurt

Abstract

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.

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Author Biographies

Suman Lal Shrestha, Patan Multiple Campus, Patan, Lalitpur, Nepal

Department of Chemistry

Ram Shovit Yadav, Central Campus of Technology, Hattisar, Dharan, Nepal

Department of Food Technology

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Published

2018-12-01

How to Cite

Shrestha, S. L., & Yadav, R. S. (2018). Preparation and Quality Evaluation of Soy Corn Yoghurt. Himalayan Journal of Science and Technology, 2, 102–107. https://doi.org/10.3126/hijost.v2i0.25853

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Section

Original Research Articles