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PRODUCTION OF BANANA FLAVOURED SOY YOGURT
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- Contributor: mr-chris
- engagements: 1306
- Case No: 670605pw
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ABSRACT - [ Total Page(s): 1 ]Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by blending 5% and 10% banana flavour with 95% and 90% soy yoghurt respectively and one sample from soy yoghurt only as a control. 0.05% dairy yoghurt was added to each of the samples as a starter culture and the effect of fortification of banana flavour juice on the sensory characteristics of soy milk based yoghurt was evaluated. The finding indicated that the highest score of sensory attributes was related to the sample made using 10% banana flavour and 90% soy
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CHAPTER ONE - [ Total Page(s): 2 ]STATEMENT OF PROBLEMThe demand for fruity yoghurt with different flavors is developing. Adding fruit juice decreases viscosity and the rate of acid enhancing , but increases whey separation.the structure of fruity yoghurt can be improve by using stabilizing agents such as starches , gelatine and pectin.[(4]Adding difference fruit juices to yoghurt increases some minerals such as Mg ,Zn ,Fe ,Cu, and else in it [5]Although yoghurt is a relatively unprocessed food, fruit flavored yoghurt contains fruit that has been thoroughly heat treated.this is required because the fruit must con ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by blending 5% and 10% banana flavour with 95% and 90% soy yoghurt respectively and one sample from soy yoghurt only as a control. 0.05% dairy yoghurt was added to each of the samples as a starter culture and the effect of fortification of banana flavour juice on the sensory characteristics of soy milk based yoghurt was evaluated. The finding indicated that the highest score of sensory attributes was related to the sample made using 10% banana flavour and 90% soy
... Continue Reading
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