Effect of different stabilizers on acceptability and shelfstability of soy-yoghurt

Abstract

The effect of cassava starch and corn starch on the consumers` acceptability and shelf- stability of soyyoghurt was investigated. Three batches of soy-yoghurt were prepared using corn starch, cassava
starch and gelatin as stabilizers, while the fourth batch served as control. All the batches were organoleptically evaluated and stored at 6 ± 2oC for 16 days and were subjected to physical examination
and chemical analyses such as pH, titratable acidity (TTA) and microbial counts. All the stabilizers prevent whey separation. A putrid/offensive odour developed in all yoghurt samples from the 8th day of storage; while gas production was observed in all stabilized soy-yoghurt samples. For both pH and TTA, there was significant difference (P<0.05) between all the treatments and the length of storage. Microbial counts increased within first four day of storage and this was followed by a decrease. Gelatin stabilized soy-yoghurt was rated best, followed by cassava starch stabilized soy-yoghurt. Result from the present study suggests cassava starch as a probable alternative stabilizer in soy-yoghurt production.