STRAWBERRY FLAVOURED YOGHURT ENRICHED WITH SOYA PROTEIN
Submitted to- DR D.K. BHATT
Submitted by – Manjot Singh Bhusari
ROLL NO :- 201155081020
INTRODUCTION
SOYABEAN
Composition of Soyabean consists of :-
1.) OIL – 19%
2.) PROTEIN -36%
3.) INSOLUBLE CARBOHYDRATES :-19%
4.) SOLUBLE CARBOHYDRATES :- 9%
5.) ASH (MINERALS) :- 4%
6.) MOISTURE :- 13%
Protein , insoluble, soluble carbohydrates, ash constitute soyabean meal
HEALTH BENEFITS OF SOYABEAN�
SOYMILK
Soymilk is a plant based drink prepared by soaking dried soybeans and grinding them in water. It is highly nutritious which contains protein, fat, carbohydrates vitamins and minerals. The greatest problem with soymilk is its very short shelf life due to microbial activity. Different preservation techniques which can be applied to soymilk are chemical preservatives, heat processing, high pressure processing and drying.
COMPOSITION OF SOYMILK
NUTRITIONAL PROFILE (g/100g)
1.) FAT- 2.30
2.) PROTEIN- 3.60
3.) CARBOHYDRATES-3.40
4.) LACTOSE-4.60
5.)CHOLESTROL(mg/100g)-10.00
6.) CALORIE(K.cal)-49.0
7.) FATTY ACIDS SATURATED(% of total fat)-14.0
8.) POLYSATURATED (% of total fat)- 63.5
9.) PH- 6.8-7.0
BENEFITS OF SOYMILK
STRAWBERRY
Chemical composition of Strawberry:-
The nutrients in 100 gm of raw strawberry are:-
1.) Calories- 32kj
2.) Water -91%
3.)Protein-0.7 grams
4.)Carbohydrates-7.7 grams
5.)Sugar-4.9 grams
6.)Fibre-2 grams
7.)Fat-0.3 grams
PRODUCTION OF SOYBEAN YOGHURT
1.) PREPERATION- Pour the soybeans and 2 of the 11 cups of water into one of the bowls (make sure there is enough room for the soybeans and 1 cups of water and the water covers the top of the beans). Soak the soybeans for at least 8 hours (if I have the time, I would even soak it overnight). Be sure to add more water if the water level falls below the level of the soybeans.
2.) Blending:- Pour the water the soybeans were soaking in into the blender. Then pour all the soybeans into the blender. Add four cups of water and blend until smooth.
3.) Straining:- Then pour the soybean mixture into the cheesecloth and hold over the pot. Squeeze out as much liquid as you can. After, pour the leftover soybean pulp back into the blender and add 3 more cups of water and blend until smooth. Repeat straining the mixture through the cheesecloth. Pour the pulp into the blender again and add 2 more cups of water (this brings you to 11 total cups). Strain the mixture again.
IMAGES OF SOYABEAN YOGHURT PRODUCTION�
SOYMILK
HOMOGENIZATION WITH STARTER CULTURE
FERMENTATION OF SOY YOGHURT
PREPARATION OF STRAWBERRY JUICE
Select fresh strawberry & cut into slices
Addition of sugar @ 16%
Grinding, Filtration(Juice is ready)
FORMULATION OF SOYABEAN BASEDYOGHURT�ENRICHED WITH STRAWBERRY JUICE� �
Soy-yoghurt
Homogenize using yoghurt beater
Addition of clear strawberry juice
Mix the content
Storage at 10 degree C
DRINK
RESULT AND DISCUSSION�
(A) Observation by appearance
The color and appearance of yoghurt should be clean without any mold appearance, gas bubbles and visible whey separation.
SOYA YOGHURT WITHOUT STRAWBERRY JUICE
The decreasing trend was may often due to some visible whey separation, which may be attributed to continued fermentation changes during storage.
The amount of strawberry juice is equal in each glass of soy-yoghurt.
First I have took samples of three glasses of soy yoghurt.
Then I added different amounts of strawberry juice in glasses.
As soon as the color was mixed, it was starts to see differences.
The amount of strawberry juice added. An equal amount of change in its color is seen clearly.
In which strawberry juice was less, it was showing less color. In which strawberry juice is in moderate amount, it was looking in medium color. I observed that darker the color, the more strawberry juice was found in that .
Colour of product is change due to variation of amount of strawberry juice.
Observation by taste
We all know that the taste of yogurt is sour. But it is more sour and less sour depends on the process of making yogurt. As we all know that the taste of strawberry juice is sweeter and by adding strawberry juice to the yoghurt its been sweeter. Strawberry juice has an effect that causes a slight sweet taste with some sourness, by added the strawberry juice , changes the taste which also changes the taste of our product which makes us feel plenty to drink.
Observation by aroma
Although the aroma of yoghurt is not good, but people like it because of its nutritional value, it feels sour in its aroma , people dont like soyabean based foods much but some diseases like people due to lactose intolerance or Those who need the some amount of protein
use the same products made from soybeans. People believe that even though the soybean based ingredients are tasteless but should be ingested.
As soon as we add strawberry juice, then its aroma changes. The more
quantity of Strawberry juice I added in to it, then its aroma was somewhat better than before.
Observations of flavour
Flavour of yoghurt should be clean without any extraneous and off flavour (Tamime andRobinson, 1999). It was observed that during storage the flavour decreased irrespective of control or experimental sample. The initial flavour perception was that of a pleasant and
clean flavour. This continued even during the storage period.
Observation by consistency
Good quality yoghurt should have a firm body and smooth texture exhibiting with a clean cut with a spoon. it depends on a factors.
In all the samples insignificant effect of addition of strawberry juice extract was seen. The decrease in inconsistency may be attributed to slight whey separation during storage. Otherwise there was little difference in mouth feel of coagulum
Changes in acidity
Similar to pH, acidity is also good indicator to monitor storage related
changes in dairy products, especially fermented products. Acidity of the yoghurt was measured during storage and expressed as percent lactic acid. the acidity values of all yoghurt samples gradually increased during storage. There seemed to be no difference in the acidity development between control and experimental samples of yoghurt. the changes in acidity of samples may be attributed to the measured during storage and expressed as per cent lactic acid. the acidity values of all yoghurt samples gradually increased during storage. There seemed to be no difference in the growth of organisms and progress in fermentation.
Changes in storage
Life came along and interrupted your quality yogurt time.
Yogurt should be stored in the refrigerator below 40 degrees F. When stored properly, the shelf life of yoghurt is 7-14 days. storing longer than that allows molds, yeast and slow growing bacteria to grow and spoil your yoghurt.
CONCLUSION
The consumption of fermented dairy products is increasing in recent years, mainly due to its excellent nutritional and therapeutic properties.
As soybean contains a large amount of protein with is good for body growth. As well as strawberry contains anti-oxidant which help to retard oxidation process in soy yoghurt and increases its shelf life.
The acidic property of strawberry helps to enhance acidic flavour in yoghurt. This increases its acceptability. The utilization of strawberry extract juice in yoghurt will be of great importance due to its flavoring property as well as nutritional and therapeutic health benefits. The yoghurt prepared using strawberry extract juices showed good acceptability as well as good shelf life of 11 days and 10 days respectively at 5 degree celsius.
REFERENCES
Whitehead WF, Singh BP. Bottle Gourd. Commodity Sheet. FVSU010. Agricultural Research Station. Fort Valley State University, College of Agriculture, Home Economic sand Allied Programs, a State and Land Grant University. University System of Georgia. 1998; 2p.
Deore SL, Khadabadi SS, Patel QR. In vitro Antioxidant Activity and Quantitative Estimation of Phenolic Content of Lagenaria siceraria. Rasayan J. Chem. 2009; 2(1): 129— 132p.
Anon. FAO Production Year Book. 2004; 634:168p.
Chadha KL.Vegetable Crops,In: Handbook of Horticulture, Chapter3, ICAR Publ., New Delhi. 2006;352—355p.
Duke JA, Ayensu ES. Medicinal Plants of China. Algonac. MI: Reference Publications. 1985; 2: 22p.
Rahman ASH. Bottle Gourd (Lagenaria siceraria): A Vegetable for Good Health. Nat. Prod. Radiance. 2003; 2(5): 249—256p.