Physicochemical and sensory properties of soy-yellow corn yoghurt spiced with ginger
1 Department of Chemistry, Faculty of Science, CEFTER, Benue State University, Makurdi, Nigeria.
2 Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria.
Research Article
International Journal of Scientific Research Updates, 2024, 07(01), 041–048.
Article DOI: 10.53430/ijsru.2024.7.1.0139
Publication history:
Received on 14 November 2022; revised on 19 August 2023; accepted on 21 August 2023
Abstract:
The aim of this study was to produce and evaluate the quality characteristics (physicochemical and sensory) of yoghurt from soy-yellow corn milk spiced with ginger. 5.5 g of powdered ginger was used to spice the yoghurts. Fresh cow milk was used for the production of the control yoghurt sample. Soy milk and yellow corn milk was extracted from soy beans and fresh yellow corn. Eight yoghurt samples were produced and coded L0 (control, 100:0), L1 (100:0), L2 (100:0), L3 (90:10:5.5), L4 (80:20:5.5), L5 (70:30:5.5), L6 (60:40:5.5), and L7 (50:50:5.5); cow milk, soy milk, yellow corn milk and soy-yellow corn milk spiced with ginger variations respectively. The physicochemical and sensory properties of the yoghurt samples were analysed. The results of the physico-chemical analysis revealed pH values of 4.55 to 4.70, total soluble solids, TSS: 8.76 to12.77%, Total Titratable Acidity, TTA: 0.48 to 0.56%, syneresis: 2.4 to 3.4%, moisture: 85.62 to 90.33%, fat contents: 1.87 to 3.00%, protein: 2.23 to 4.6%, fibre: 0 to 0.25%, ash: 0.28 to 0.83%, and carbohydrate values from 3.69 to 8.05%.
Keywords:
Yoghurt; Soy Milk; Yellow Corn Milk; Ginger
Full text article in PDF:
Copyright information:
Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0