Physicochemical and Organoleptic Characteristics of Manufactured Buffalo Milk Yoghurt Incorporated Soy and Corn Milks

Fawzy S Ibrahim,Hussein A Abd El-Aal,Ateteallah H Ateteallah,Osama S F Khalil

doi:10.4236/fns.2019.101003

Abstract

Soy-corn-yoghurt is a fermented product that obtained from inoculation of yoghurt starter to soy corn milk. The present study was conducted to study the use of different ratios of soy corn milk and corn milk only with buffalo milk in the manufacture of yoghurt. Two experiments were carried out , the first experiment was 100 ml buffalo milk :soy corn milk ratios 90:10, 80:20, 70:30, 60:40 and 50:50 (w/w), the second was buffalo milk with Corn milk 90:10, 80:20, 70:30, 60:40, 50:50 and 40:60 respectively and 100% buffalo milk as control. Treatments were coded B1, C1, D1, E1 and F1 in the first experiment, while B2, C2, D2, E2, F2 and G2 for the second respectively. All treatments subjected to chemical and organoleptic assessment. It was found those pH, total protein, fat content were decreased with increasing the ratio of soy corn milk in the product. Also, increasing the ratio of corn milk led to decrease all the previously mentioned characteristics. Curd firmness values for yoghurt made from (70:30) coded D2 and (60:40) coded E1 were higher than that of other treatments. Results indicated that mixes of (50:50) coded F1, (60:40) coded E1 and mixes (90:10) coded B2, (80:20) coded C2 and (70:30) coded D2 had the highest sensory scores and chemical quality.

Highlights

IntroductionThere is a worldwide need for more dietary protein, for low income groups
In literature no much information was available about the using of corn milk in dairy products, so this research aimed to study the possibility of producing acceptable, low cost and highly nutritional yoghurt using various ratios of soy bean milk and corn milk added to buffalo milk
It is obviously noted that total protein, fat and ash content decreased as corn milk ratios increased, this is attributed due to the lower content of protein and ash content in corn milk than buffalo milk

Summary

Introduction

There is a worldwide need for more dietary protein, for low income groups. Soymilk and mung bean milk are the most thoroughly plant protein studied and used in different dairy products such as ice cream [1]; yoghurt [2] [3]; yoghurt from mung bean [4], and Domiati cheese [5]. For corn to be efficient in a melio rating malnutrition, it must be supplemented with high grade protein-soybean can provide a useful complement to cereals and tubers to give a balanced diet that could prevent protein energy malnutrition (PEM) [6]. Milky stage corn on the cob is the most suitable as a raw material for soy corn milk production with good quality [7]. Omueti and Ashaye [8] reported that soy corn milk produced from white corn grains that had higher acceptability and digestibility than soy milk for both adults and children

Objectives

Methods

Results