Effect of Storage Period on Physicochemical, Textural, Microbial and Sensory Characteristics of Stirred Soy Yogurt
Journal Title: International Journal of Farming and Allied Sciences - Year 2016, Vol 5, Issue 6
Abstract
Development of different soy milk-based products has growing market during the last decade. This research was conducted with the aim of producing stirred soy yogurt and physicochemical, textural, microbial and sensory characteristics during 28-day storage period (days 1, 3, 7, 14, 21 and 28) were studied. Until 14th day, pH and acidity of sample showed a significant decrease and an increase trend (P>0.05), respectively, but then pH had an upward trend and acidity had a downward trend (P>0.05). Syneresis of the samples had a downward trend from day 1 to 14 and then increased to 28 days, but the viscosity showed a continuously increasing trend (P>0.05). Mean comparison of textural parameters showed a significant increase (P>0.05) in the first day with other days (28 days of storage), but no significant difference was observed between the other days (P<0.05). There was no clear trend regarding the brightness of samples, and factors of a* and b* had no significant difference during storage. Microbial counts of samples decreased from the1 to 28th day. The sensory evaluation of stirred Soy yogurt showed that the overall acceptability of the product decreased during storage, most of which was related to the taste and flavor of the product. According to the results, this research provides good information about the production of stirred soy yogurt as a new product by adding skim milk powder, milk protein concentrate, and corn starch.
Authors and Affiliations
Javad Shahbandari, Abdolkhalegh Golkar, Seyed Masoud Taghavi, Amir Amiri
Keywords
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