Thumbnail Image

Thesis

Browse

20071
Reset filters
Subject: Food Science and Technology × Author: AMARDEEP KAUR × End date: 2018 × Start date: 2000 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECT OF WHEY SOLIDS FORTIFICATION ON THE QUALITY OF SOY BASED YOGHURT
    (2007) AMARDEEP KAUR; Bajwa, Usha
    ABSTRACT The investigation was undertaken to study the rate of acid development and physico-chemical and sensory characteristics of yoghurt prepared from milk-soymilk and soy-whey blends supplemented with dried dairy ingredients (DDI) i.e. SMP, WPC35 and WPC 60. Milk-soymilk blends were prepared by replacing with milk with soymilk at 25 to 75 per cent level and soy-whey blends were prepared using whey at 25 to 100 per cent levels. The blends were supplemented with DDI from 1 to 3 per cent and inoculated with yoghurt culture @ 2 per cent. The effect of incorporation of soymilk, whey and DDI was found to be significant on the rate of acid development, viscosity, syneresis as well as on appearance, body and texture, flavour and overall acceptability scores of yoghurt. The rate of acid development in blends dwindled with augmented levels of soymilk and improved with increase in the amount of whey as well as DDI. The viscosity of yoghurt increased with the addition of soymilk as well as whey whereas syneresis declined. The scores for all the sensory attributes lowered with increased amounts of soymilk and whey. However, the scores improved with the addition DDI. The yoghurt samples containing 25 and 50 per cent soymilk, 5 per cent sugar and 1 per cent DDI were found highly acceptable. Moreover, the quality parameters of yoghurt prepared with 1 per cent SMP and 1 per cent WPCs were comparable. During storage of yoghurt samples at refrigeration temperature (7°C) the acidity and yeast and mould count increased whereas overall acceptability scores, standard plate count and starter bacterial count decreased. The shelf-life of the product was found to be 10 days at refrigeration temperature.