Food and Nutrition Sciences

Volume 10, Issue 1 (January 2019)

ISSN Print: 2157-944X   ISSN Online: 2157-9458

Google-based Impact Factor: 0.92  Citations  h5-index & Ranking

Physicochemical and Organoleptic Characteristics of Manufactured Buffalo Milk Yoghurt Incorporated Soy and Corn Milks

HTML  XML Download Download as PDF (Size: 276KB)  PP. 28-36  
DOI: 10.4236/fns.2019.101003    906 Downloads   2,284 Views  Citations

ABSTRACT

Soy-corn-yoghurt is a fermented product that obtained from inoculation of yoghurt starter to soy corn milk. The present study was conducted to study the use of different ratios of soy corn milk and corn milk only with buffalo milk in the manufacture of yoghurt. Two experiments were carried out , the first experiment was 100 ml buffalo milk :soy corn milk ratios 90:10, 80:20, 70:30, 60:40 and 50:50 (w/w), the second was buffalo milk with Corn milk 90:10, 80:20, 70:30, 60:40, 50:50 and 40:60 respectively and 100% buffalo milk as control. Treatments were coded B1, C1, D1, E1 and F1 in the first experiment, while B2, C2, D2, E2, F2 and G2 for the second respectively. All treatments subjected to chemical and organoleptic assessment. It was found those pH, total protein, fat content were decreased with increasing the ratio of soy corn milk in the product. Also, increasing the ratio of corn milk led to decrease all the previously mentioned characteristics. Curd firmness values for yoghurt made from (70:30) coded D2 and (60:40) coded E1 were higher than that of other treatments. Results indicated that mixes of (50:50) coded F1, (60:40) coded E1 and mixes (90:10) coded B2, (80:20) coded C2 and (70:30) coded D2 had the highest sensory scores and chemical quality.

Share and Cite:

Ibrahim, F. , Ateteallah, A. , El-aal, H. and Khalil, O. (2019) Physicochemical and Organoleptic Characteristics of Manufactured Buffalo Milk Yoghurt Incorporated Soy and Corn Milks. Food and Nutrition Sciences, 10, 28-36. doi: 10.4236/fns.2019.101003.

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.