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标题：Quality Attributes of Soy-yoghurt During Storage Period
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作者：Manhal Mohammed Dafaalla Osman ; Kamal Awad Abdel Razig
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2010
卷号：9
期号：11
页码：1088-1093
DOI：10.3923/pjn.2010.1088.1093
出版社：Asian Network for Scientific Information
摘要：The utilization of soybean milk in manufacturing yoghurt in Sudan was investigated. Soybean milk was prepared from grinded soybean seeds. Four samples of soy yoghurt product were used, namely sample A) 100% soymilk (sample B) 1:1 soymilk: cow milk), sample C (2:1 soymilk: cow milk) and sample D (1:2 soymilk: cow milk). The prepared soy yoghurt samples were stored at refrigerator temperature (10±2^oC) followed by analyses at 0, 5, 10, 15 and 20 days intervals. The chemical composition s of soybean milk used were the total solids (13.15%), protein (7.64%), fat (2.75%), pH-value (6.70) and titratable acidity (0.20%).The type of milk significantly (p < 0.05) affected the pH-value of the soy yoghurt. Sample A was the highest (4.50), sample D the lowest (3.30) while sample B and sample C were at an intermediate position (3.50 and 3.70 respectively). Storage period significantly (p < 0.05) affected the pH-value of soy yoghurt, the highest value (4.30) was obtained at the beginning of the storage period, while the lowest value (3.00) at the end. The type of milk significantly (p < 0.05) affected the titratable acidity of the soy yoghurt. Sample A was the lowest (1.12%), Sample D was the highest (2.50%), while samples B and C were in an intermediate position. Storage period significantly (p < 0.05) affected the titratable acidity of soy yoghurt. The lowest titratable acidity (1.21%) was obtained at the beginning of storage period and the highest (2.60%) at the end. The type of milk significantly (p < 0.05) affected the wheying off of the soy yoghurt. Sample A was the highest (2.70 ml), sample D was the lowest (1.70 ml), while samples B and C were at an intermediate position. Storage period significantly (p < 0.05) affected the wheying off of soy yoghurt. The lowest wheying off (0.00 ml) was obtained at the beginning of storage period and the highest (4.00 ml) at the end. The chemical analyses of soy yoghurt samples at zero time processing, sample A) 100% soymilk (was the highest (31.20%) for total solids and protein content (16.70%),while sample D (1:2 soymilk: cow milk) was the lowest (15.70%) for total solids and protein content) 11.25). Sample B and C were at an intermediate position. Sample A was the lowest (2.20%) for fat content, sample D was the highest (3.25%),while samples Band C occupy an intermediate position. The sensory evaluation significantly (p < 0.05) affected by The type of milk and storage period revealed that, the best score (p < 0.05) in appearance (4.38), flavour (4.10), texture (4.22) and overall acceptability (4.28) in sample D(1:2 soymilk: cow milk), the worst was recorded by sample A (Soymilk 100%) for appearance (2.68), flavour (3.48), texture (3.36) and overall acceptability (3.44). The other samples were at an intermediate position. It was found that 10 days storage period at refrigerator temperature (10±2^oC) was quite satisfactory to attain good quality soy yoghurt.