Effect of Blending Ratio of Mango Juice on Physicochemical and Sensory Acceptability of Soya Yoghurt, Southern Ethiopia

Abstract

This study was conducted on effect of blending ratio of mango juice on physicochemical and sensory acceptability of soya yoghurt. To evaluate physicchemical (PH, TSS and titrateble acid) and sensory acceptability (color, taste, flavor, mouth feel and overall acceptability), four formulations of soya yoghurt samples were prepared from blending ratio of 100:0% (S1 ), 90:10% (S2 ), 80:20%(S3 ), 70:30% (S4 ) soya yoghurt and mango juice, respectively. Designs of the study were Completely Randomized for physicochemical properties and randomized complete block design for sensory acceptability with four treatments and three replications. Physicochemical properties (PH and TSS) of soya yoghurt samples had shown significant difference (p< 0.05) in mean scores, but titrateble acid of soya yoghurt samples had not shown significant difference (p<0.05) in mean scores when the amount of mango juice were increased in blending ratio. Sensory acceptability of soya yoghurt samples were increased as increase the amount of mango juice in blending ratio except color when panelists were evaluated. Soya yoghurt sample four (S4 ) had highest mean scores of sensory acceptability (flavor = 4.65, taste = 4.53, mouth feel = 4.37 and overall acceptability = 4.93) as compared to other soya yoghurt samples. Control (S1 ) soya yoghurt sample had highest mean score (4.67) of color than other soya yoghurt samples. Based on result of this study, soya yoghurt sample four (S4 =70% soya yoghurt: 30% mango juice) was recommended to increase sensory acceptability of soya yoghurt that is important for milk intolerance children. Further study will be needed on nutritional composition of soya yoghurt samples blended with mango juice.