Production and consumer acceptability of soymilk-based yoghurt

Abstract

Although milk products are very nutritious, they are expensive and thus hardly affordable by many people in developing countries, such as Ghana. This study, therefore, attempted to substitute soymilk for cow milk in the production of yoghurt that could be accepted and inexpensive to consumers. Soymilk was extracted from soybeans after blanching, dehulling and blending. This was flavoured and mixed with reconstituted full cream at various proportions : (i) 50 % soymilk and 50 % full cream (Sample A); (ii) 25 % soymilk and 75 % full cream (Sample B); (iii) 75 % soymilk and 25 % full cream (Sample C); (iv) 100 % full cream (Sample D). These mixtures were used to prepare yoghurt which were evaluated by a 52-member panel known to consume yoghurt on regular basis. The sensory characteristics were evaluated using the 9-point Hedonic scale where 1 denoted “disliked extreme” and 9 “liked extremely”. Fan yoghurt, from Fan Milk (Sample E), served as control. Analysis of Variance (ANOVA) was used to determine significant differences at 5 % level of significance in terms of likeness of the products. Each of the samples received a mean score above 5 which was the minimum score. The results indicated that there was no significant difference between the samples and that the panelists liked all the samples. However, some samples were liked more than others. Sample B was the most preferred variety of the soymilk-based yoghurt. Soymilk can, therefore, be used together with cow milk to produce acceptable and affordable yoghurt since soybean is cheaper in the market and soymilk production is simple.

JOURNAL OF THE GHANA SCIENCE ASSOCIATION Volume 2 No. 1 (2000) pp. 109-114