Nutritional and sensory evaluation of home-made soy yogurt

Abstract

Soybean yogurt is a plant-based alternative to traditional dairy yogurt. The purpose of this research was to assess the soy-based yogurt's sensory properties and nutritional composition. The nutritional composition of each sample was determined using standard methods. Panelists of 20 healthy individuals were enrolled for the sensory evaluation, comprised of 10 females and 10 males. . The sample was evaluated for acceptability, taste, color, appearance and mouth feel. The findings showed that Store Bought Yogurt (SBY) had a larger energy (68.54%) and carbohydrate value (14.22%) than Produced Soy Yogurt (PSY). The PSY had the highest contents of moisture (92.47%), protein (2.73%), fat (0.80%), and ash content (0.99%). Both PSY and SBY had no difference in phosphorus content (0.03 %). PSY had higher content of sodium (0.56 %). Outcome of the sensory evaluation showed that the produced soy yogurt was acceptable. It was found that Produced Soy Yogurt was better than Store-Bought Yogurt in terms of acceptability, color, mouthfeel, and taste. But SBY's appearance was better compared to PSY. Our findings suggest that Produced Soy Yogurt (PSY) has the potential to be a healthy source of protein and non-dairy products for those looking for an alternative to dairy products.