Development and Characterization of Soymilk Yogurt: Physiochemical, Nutritional and Aflatoxin Detection

Department of Food Technology, NIAMST, Nims University Rajasthan, Dr BS Tomar City, Jaipur-Delhi Highway, Jaipur - 303121, Rajasthan, India

Abstract

Soy milk is an alternative to cow milk, providing protein in similar amounts. It is considered low in cholesterol and helps strengthen bones, prevent heart disease, and reduce the risk of certain cancers. In this study, we aimed to partially replace cow milk with soy milk to formulate soy yoghurt. Three formulations were prepared by mixing cow milk with soy milk in the following ratios: 70:30% (v/v), 60:40% (v/v), and 50:50% (v/v), labelled as C1, C2, and C3, respectively, with a control sample (C0). These samples were compared for various chemical properties, including moisture, protein, fat, total soluble solids (TSS), calorific value, mineral content, calcium, sodium, and potassium. Sensory evaluation was conducted using the 9-point Hedonic scale. Results showed that the soy yoghurt (C3) made with 50% cow milk and 50% soy milk was the most acceptable in terms of sensory attributes compared to the control. All samples tested were free of aflatoxin. However, the fat content and calorific value per 100 grams were 50% and 60% lower, respectively, compared to the control soy yoghurt, while calcium and potassium content increased by 14% and 50%, respectively. Thus, the C3 soy yoghurt is a low-calorie dairy product with improved mineral content.