Quality Evaluation of Soycorn Yoghurt Fermented with Starter Culture and Corn Steep Water

Adeoye Bolade K., Ani Ime F., Adeyeye Joshua A., Ngozi Elizabeth O. and Adebiyi Raheemat A.

International Journal of Sciences, 2019, vol. 8, issue 03, 60-67

Abstract: This study aimed at producing yoghurt from corn and soybean milk using starter culture and corn steep water for fermentation and evaluating its qualities. Yoghurt was produced from three blends of corn milk and soymilk (70:30, 50:50, 30:70) and starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus) and corn steep water were used for fermentation for 16 h at 36 oC respectively. After fermentation the yoghurt samples were refrigerated for 3 h to terminate the process of fermentation and the yoghurt samples were homogenized, sweetened and flavoured. The physico-chemical properties, physical properties, chemical composition and microbiological quality of the yoghurt samples were determined. Organoleptic properties of the yoghurt samples was evaluated using 10- membered panel and the yoghurt samples were compared with Hollandia yoghurt. All results were subjected to analysis of variance (ANOVA) at P

Keywords: Fermentation; Soycorn; Starter Culture; Steep Water; Yoghurt (search for similar items in EconPapers)
Date: 2019
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DOI: 10.18483/ijSci.1974

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