PRODUCTION OF BANANA FLAVOURED SOY YOGURT
Abstract
Soy yoghurt was made with soy milk as the base and banana flavor fruit juice as a topping. Three different samples were created by combining 5% and 10% banana flavor with 95% and 90% soy yoghurt, respectively, and one sample was created using only soy yoghurt as a control. As a starter culture, 0.05% dairy yoghurt was added to each sample, and the effect of fortification with banana flavor juice on the sensory characteristics of soy milk based yoghurt was evaluated. According to the findings, the sample with the highest sensory attribute score was made with 10% banana flavor and 90% soy yoghurt. This product had a significantly different taste than the other samples, as well as the sample made with 5% banana.
flavor and 95% soy yoghurt, there was a significant difference in flavor and overall acceptability.
CHAPITRE ONE
INTRODUCTION
Yogurt is a more profitable dairy product than milk. Some people’s digestive systems are allergic to lactose (milk sugar), but lactose is converted to lactic acid in yoghurt and does not cause allergy [8].
Yogurt, on the other hand, absorbs calcium more quickly than milk. Because lactic acid in yoghurt dissolves calcium and allows it to be absorbed. As a result, yoghurt provides more calcium to the body than milk. [8]
Yogurt significantly reduces the occurrence of bowel cancer and is more effective in absorbing minerals, proteins, and vitamins of group B due to containing biologically adequate conditions.
the evaluation of
Yogurt has more vitamins and salts than milk in the same volume because its dry matter is higher. Yogurt contains vitamins B,C,A,D,E, as well as all of the ingredients and properties of milk. Because it contains vitamin B, yoghurt strengthens the abdomen, aids digestion, and relaxes the nerves [1,2].
Experts advise using yoghurt with antibiotics because the majority of antibiotics are toxic to the bacteria in the digestive system, causing it to malfunction.
According to research, the death of these bacteria can result in high or medium dysentery.
Yogurt can help restore natural conditions.
When taking antibiotics for more than two weeks, it is recommended that patients consume at least 250 ml of yoghurt daily.
because both yoghurt
Due to the high nutritional value of bananas, the production of fruity yoghurt with banana flavor has been observed [3].
Soymilk is a type of milk made from soybeans. Soybeans are widely regarded as a complete protein source. A complete protein is one that contains a significant amount of all of the essential amino acids that the human body requires due to its inability to synthesize them. As a result, because soy is the least expensive source of dietary protein, it is a good source of protein for many vegetarians and vegans, as well as people who cannot afford milk and meat. Since 1990, the Protein Digestibility Corrected Amino Acid Score (PDCAAS) has been the gold standard for measuring protein quality.
For human growth and health, criterion soy protein is the nutritional equivalent of meat and eggs. Soybean protein isolate has a biological value of 74, whole soybeans have a value of 96, soybean milk has a value of 91, and eggs have a value of 97 [5]. Another factor encouraging the use of vegetable milk substitutes for animal milk is the growing concern about the fat and cholesterol content of animal milk. Unsaturated fatty acids are recommended in the diet to reduce the risk of cardiovascular disease [6]. Vegetable milk consumption may also be beneficial in cases of lactose intolerance.
Attempts have been made to exploit soybeans and soybean products for the production of palatable food products [7]. Soymilk can be used to make yoghurt, cheese, and ice cream, among other things. Traditional cereal-based weaning is being enriched.
It has been reported that food can be improved by adding soybean tempeh [8]. These characteristics have been reported to make soybean a potentially excellent food crop for the world’s protein-deficient countries [9] [10].
SUMMARY OF THE PROBLEM
The market for fruity yoghurt in various flavors is expanding. Fruit juice reduces viscosity and the rate of acid enhancement while increasing whey separation. Stabilizing agents such as starches, gelatine, and pectin can be used to improve the structure of fruity yoghurt. [(4]
Adding different fruit juices to yoghurt increases the minerals in it such as Mg,Zn,Fe,Cu, and others [5].
Although yoghurt is a relatively unprocessed food, fruit-flavored yoghurt contains heat-treated fruit.
This is necessary because the fruit must have
Prior to addition to the yoghurt, yeasts were at extremely low levels (1 cfu /g). If this condition is not met, the shelf life of the yoghurt decreases rapidly, owing to the growth of yeasts such as candida famat and kluy veromyces marxianus, which can grow at refrigeration temperatures and utilize the proteins, organic acids, and carbohydrates in the yoghurt. [6]
In total, the main raw materials for the production of fruity yoghurt include milk, which is converted to yoghurt and requires specific experiments, and fruit, the type of which is selected through a process.
In addition, additives such as powder milk, sugar, and stabilizers (pectin and starch) are used in the manufacturing process. [7]
STUDY OBJECTIVE
Overarching Goal
The overarching goal
The goal of this research is to create a Banana Flavored Soy Yoghurt.
Particular Goals
To create soy milk
to create soy yogurt
To create flavored soy yoghurt
The Importance of the Research
The findings of this study will be used to demonstrate the feasibility of producing soy yoghurt using locally fermented dairy yoghurt starter culture. As a result, low-income people will benefit from consuming nutritious and low-cost soy-based yoghurt. Furthermore, interested Food Science and Technology professionals will use the findings of this research to collaborate and create job opportunities. Furthermore, investors who want to invest in soy yoghurt production on a large scale can use it and reap the benefits by producing fruit-flavored soy yoghurt.
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