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Production Of Banana Flavoured Soy Yogurt
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STATEMENT OF PROBLEM
The
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 contain extremely low levels(< 1 cfu /g) of
yeasts prior to addition to the yoghurt.if this condition is not met ,
shelf life diminishes rapidly , due mainly to the growth of yeasts such
as candida famat and kluy veromyces marxianus, which are capable of grow
th at refrigeration temperatures , and can utilize the proteins ,
organic acids , and carbohydrates in yoghurt. [6]
In total , the main
pre materials for production of fruity yoghurt contain milk that is
turned to yoghurt and needs specific experiments and the other is fruit
that selection of its type is with some process .besides , additives
like powder milk, sugar ,stabilizer (pectin and starch)are added to the
production. [7]
OBJECTIVE OF STUDY
General Objective
The general objective of this study is to produce A Banana Flavored Soy Yoghurt.
Specific Objectives
To develop soy milk
To develop soy-yoghurt
To develop a flavoured soy yoghurt
Significance of the Study
The
output of this research will be used to show the possibility of soy
yoghurt production using locally fermented dairy yoghurt starter
culture. Consequently, low income society will enjoy the benefits by
consuming nutritious and low cost soy-based yoghurt. In addition,
interested professionals of Food Science and Technology will use the
output of this research to cooperate and create job opportunity.
Moreover, investors who want to invest on soy yoghurt production can use
it and enjoy the benefits by producing fruit flavored soy yoghurt in
large scale.
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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---
