Study the effect of stabilizers and flavorings on the sensory characteristics of soy yogurt
Subject Areas : Journal of Food Safety and Processing
Ali Akbar Kamlai Ardakani
1
,
Fariba Abedi Ardakani
2
1 - PhD Student, Department of Food science and technology, Varamin- Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Keywords: Soy yogurt, flavoring, stabilizer,
Abstract :
Background and goals: Today, soybean food products have a special place in diets. The relatively low price, the absence of cholesterol and lactose, the presence of unsaturated and essential fats, the reduction of blood fat and cholesterol, and the prevention of arteriosclerosis are among the salient features of this type of product. The aim of this project is to evaluate the sensory characteristics of soy yogurt, especially the taste and texture, and to improve its acceptance, which has been achieved by adding banana, orange, strawberry and modified starch flavorings.Research method: This study was conducted according to sensory evaluation by 120 students. The research method used to collect information was a questionnaire. modified starch in different concentrations (0.5-0.75-1 and 1.25%) and flavorings in 5% concentration and then the best accepted texture and taste and synergism rate of samples containing 1.25% modified starch on different days They were evaluated according to Kruskal-Wallis and ANOVA statistical tests.Findings: Sensory evaluations of taste and texture were performed on the 7th day of storage and the results showed that the highest score of acceptance of texture was related to the concentrations of 0.5-0.75 and 1.25%, respectively, and the highest score of acceptance of taste was respectively related to The flavors are orange, banana and strawberry.Conclusion: The use of flavoring in soy yogurt causes a wide variety of products to be created while covering the unpleasant taste. Also, considering that the water binding capacity of vegetable and animal proteins is different, therefore, using a stabilizer can be effective in improving the appearance characteristics, especially the texture of soy yogurt.
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