QUALITY EVALUATION OF YOGHURT PRODUCED FROM BLENDS OF WHOLE MILK AND SOYBEAN POWDER
*Ome, A.P.1, Okeke-Okoye, C.J.2 and Ifediba, D.I.3
1’2Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
3Department of Agricultural Technology/Processing, Anambra State Polytechnic, PMB 002 Mgbakwu, Anambra State, Nigeria.
*Email: talk2omepeter@gmail.com
ABSTRACT
The study was conducted to evaluate and compare the quality of yoghurts produced from blends of whole milk and soybean powder. Soybean powder was prepared from ground soybean seeds. Four samples of yoghurt product were used, namely; 100% whole milk powder, 30:70, 50:50 and 70:30 (soybean powder: whole milk powder) and analysed for physicochemical, proximate, and sensory properties. The results of the physicochemical properties of the samples ranged as follows: pH,total solid and total titratable acidity expressed as percent lactic acid 4.40 – 4.70, 10.33 – 13.30 and 0.46 – 0.64, respectively. There was no appreciable difference (P>0.05) in the physicochemical properties of the samples. The proximate composition of all the yoghurt samples had different levels of protein content (3.24%, 3.41%, 3.59%, 3.76%) respectively. Fat content (2.90% – 3.60%), moisture content (88.10% – 88.70%), ash content (0.50% – 1.00%) and carbohydrate content (3.14% – 5.44%), with Sample D (70% soybean powder, 30% whole milk powder blend) having the highest values in protein, ash contents, moisture and carbohydrate contents. The sensory evaluation showed that there was no significant difference (P>0.05) in texture and overall acceptability of the samples. However, there were significant differences in appearance, taste and flavour of the samples. Results from this study have demonstrated a further way of enhancing soy yoghurt production and acceptability.