Production of Banana Flavoured Soy yoghurt
Chapter One
OBJECTIVE OF STUDY
General Objective
The general objective of this study is to produce A Banana Flavored Soy Yoghurt.
Specific Objectives
- To develop soy milk
- To develop soy-yoghurt
- To develop a flavoured soy yoghurt
CHAPTER TWO
Literature Review
Soybean
General Overview
Shu and glycine max are some of the terms referring to the same domesticate crop of soybean. Soybean first emerged around the 11th century in North China during the Zhou Dynasty and then it was known as shu. Shu was found inscribed on tortoise shells from the Chang Dynasty (11th to the 16th century B.C.). In addition, soybean seeds have been discovered several times in relics unearthed in archaeological studies. For instance, in 1959, large amounts of soybean seeds dating back 2300 years were found in Shanxi Province. From China, soybean cultivation spread into Japan, Korea and throughout Southeast Asia (Liu, 1999).
Kaleab, (2009), nutrient content of Nigerian staple foods when compared with soy bean seed.
Nutritional Composition
Soybean is one of the most valuable agricultural commodities because of its unique chemical composition. Among legumes, it has the highest protein content (around 40%) and the second highest oil content (~20%). Other valuable components include phospholipids, vitamins and minerals. Furthermore, soybean includes minor substances such as oligosaccharides and isoflavones. Isoflavons are present in just a few botanical families and soybean is unique in that it contains the highest amount of isoflavons (~3mg/g) dry weight (Liu, 1999).
Nutritional Significance
Soy based foods are considered to be “Functional Foods”. There are many definitions of functional foods. However, generally it can be defined as foods that provide an additional physiological benefit that may prevent disease or promote health. Numerous scientific studies report that soybeans have certain beneficial activities against osteoporosis, cardiovascular disease and cancer cells particularly prostate, breast, colon, rectum and stomach cancer (storm et al.,2001).
Overall soy isoflavones consumption has been associated with reduced risk of most hormone associated health disorders particularly breast cancer due to the fact that isoflavons are considered to be weak oestrogens that can prolong the oestrus cycle in women who consume soy products. Soy food intake, particularly during early life (adolescence) may have a lasting protective effect on breast cancer risk during adulthood. Cancer protective effect of isoflavons may be based on their antioxidant activity (Tsangaliset al.,2002).
Cardiovascular disease includes arteriosclerosis and atherosclerosis. The primary cause and the major risk factor is hypercholesterolemia. Hypercholesterolemia is a condition where the circulating total cholesterol, LDL-cholesterol and triglycerides are high. Hypercholesterolemia predisposes individuals to cardiovascular disease. Studies have shown that inclusion of soy protein in the diet accompanied by low levels of saturated fat and cholesterol may reduce the risk of coronary heart disease (CHD) (Gibson and Williams, 2000).
Cholesterol lowering effect of soy protein on is believed to be caused by the specific amino acids content of soy protein which is different from animal protein and appears to alter the synthesis and metabolism of cholesterol in the liver (Gibson and Williams, 2000).
CHAPTER THREE
MATERIALS AND METHOD
Area of Study
The study was conducted for a period of 3 months (February-April, 2013) in Food Science laboratory, University, Nigeria.
Collection of Materials
To conduct this experiment, a range of consumable and non-consumable materials were used. The consumable ones include: soybean, sugar, starter culture, banana(Chiquita)
and water; whereas the non-consumables include: automatic soy milk making machine, table spoon, beaker, refrigerator and incubator.
5kg soybean seed was obtained from Agricultural Research Center, SNNPR, Nigeria. Then the bean was stored in Food Microbiology laboratory at room temperature until used. Banana flavor and dairy yoghurt which was used as starter culture were bought from supermarket and stored under refrigerated temperature for a day in food microbiology laboratory.
CHAPTER FOUR
RESULT AND INTERPRETATIONS
The results of physicochemical tests showed that acidity changed from 0.8 in first day to 0.49 in sixth day , and also PH from 4.11 to 9.6 in sixth day , brix from 12 in first day to 11 in sixth day , dry matter from 25.11 to 25.6 in sixth day and vitamin C from 2.376 to 2.03 in sixth day.
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
Result from the experiment indicated that fortification of soy yoghurt by banana flavour can improve most of its sensory attributes. According to the finding, taste, flavor and overall acceptability of soy yoghurt fortified with banana flavour fruit was improved. The highest concentration of banana flavour was resulted the highest score, while the lowest one scored the least. This might be caused due to the composition of sugar in banana flavour fruit. On the other hand the score observed for color indicated that the control (100%) soy yoghurt was mostly preferred by the panelists. Since the color of dairy yoghurt which is familiar for the panelists is white, they preferred the control mostly. Similarly consistency of the sample made using 100% soy yoghurt scored the highest. Most probably consistency of the banana flavour fortified samples was affected by the addition of banana flavour. The result indicated that the highest score of sensory characteristics were related to sample made using 10% banana flavour and 90% soy yoghurt. This sample was selected as the best product among others.
The effect of flavor components of banana flavour on the soy milk based yoghurt and its physicochemical property should be understood well through further study to produce soy milk based yoghurt which can be a substitute for dairy yoghurt.
References
- Ana,M.E., Jose, M., Fernando, F. and Berta E. (2008). Effect of Solid Content and Sugar Combinations on the Quality of Soymilk-Based Yoghurt. Journal of Food Processing and Preservation 34, 2010, 87–97.
- Belleville, J. (2002). Hypocholestrolemic Effect of Soy Protein. Nutrition, 18, 684-685. Buono, M.A., Setser, C., Erickson, L.E. and Fung D.Y.C. (2006).Soymilk Yoghurt: Sensory Evaluation and Chemical Measurement. Journal of Food Science, 55, 528-531.
- Cheng, Y.J., Thompson, L.D. and Brittin, H.C. (1990).Soghurt, a yoghurt-like soybeanproduct: Development and properties.Journal of Food Science, 55, 4, 1178-1179.
- Darke, M.A. and Gerard, P.D. (2003).Consumer attitudes and acceptability of soy-fortified yoghurts. Journal of Food Science, 68, 3, 1118-1122.
