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Production Of Banana Flavoured Soy Yogurt
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CHAPTER ONE
INTRODUCTION
Yoghurt is a dairy production that has
more profits than milk. Digestive system in some of people has an
allergy to lactose (sugar of milk), but lactose is transformed to lactic
acid in yoghurt and dose not create allergy [8] .
On the other hand ,
calcium of yoghurt is absorbed in body faster than milk. Because ,
lactic acid of yoghurt turns calcium to solution and absorbtion .
therefor , yoghurt devotes calcium to body more than milk.[8]
Yoghurt
decreases event of bowel cancer remarkably and is more effective in
absorbing minerals , proteins and vitamins of group bue to containing
biological adequate conditions.the measurement of vitamines and salts in
yoghurt is more than milk in the same volume , because dry matter of
yoghurt is more than milk.yoghurt contains vitamins of B,C,A,D,E and all
ingredients and features of milk.yoghurt strengthen abdomen and helps
digestion of food and relax nerves due to containing vitamin B [1,2]
Experts
recommend to use of yoghurt with antibiotics because the majority of
antibiotics are fatal for profit bacteria of digestive system and
results in disorder in it.
Based on investigations, the death of these bacteria can create high or medium dysentery.
Yoghurt
can help to back to natural conditions.it has been recommended that
patients use at least 250 ml of yoghurt in their daily dietary when they
use antibiotics more than two weeks.since both yoghurt and banana have
high nutrition facts , the production of fruity yoghurt with banana
flavor has been noticed [3] .
Soymilk is milk produced from soybeans.
Soybeans are generally considered to be a source of complete protein. A
complete protein is one that contains significant amount of all the
essential amino acids that must be provided to the human body because of
the body’s inability to synthesize them. For this reason, soy is a good
source of protein, amongst many others, for many vegetarians and vegans
or for people who cannot afford milk and meat, since it is the least
expensive source of dietary protein. The gold standard for measuring
protein quality, since 1990, is the Protein Digestibility Corrected
Amino Acid Score (PDCAAS) and by this criterion soy protein is the
nutritional equivalent of meat and eggs for human growth and health.
Soybean protein isolate has a biological value of 74, whole soybeans 96,
soybean milk 91, and eggs 97 [5] . The increasing concern about fat and
cholesterol content of animal milk is another factor promoting the
selection of vegetable substitute for animal milk. Unsaturated fatty
acid in the diet is recommended to reduce the incidence of
cardiovascular disease [6] . Consumption of vegetable milk may also be
beneficial in cases of lactose intolerance.
Efforts have been devoted
to exploiting soybean and soybean products for the manufacture of
palatable food products [7] . Products obtainable from soymilk include
soy yoghurt, soy cheese, soy ice cream and the likes. Enrichment of
cereal-based traditional weaning food by complementing with soybean
tempeh has been reported [8] . These attributes have been reported to
make soybean potentially an excellent food crop for the protein
deficient countries of the world [9] [10] .
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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 high ... Continue reading---
