Download complete project materials on Production And Acceptability Studies Of Yoghurt From Soymilk
CHAPTER ONE
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INTRODUCTION
Soy-yoghurt is made by fermenting soymilk with friendly bacteria mainly lactobacillus bulgaricus and streptococcus thermopiles. The process is similar to the production of yoghurt from cow milk. Yoghurt production was invented probably by accident by Balkan tribes thousands of years ago.
Yoghurt remained mainly a food of Eastern Europe until the 1900s, when the biologist Mechniko theorized that lactobacillus bacteria in yoghurt are responsible for the unusually long life span for the Bulgar people. Mechniko then popularized yoghurt as food stuff throughout Europe. Soy yoghurt has slight beany soy taste when made directly freshly prepared soy milk.
Soy yoghurt contain less fat than yoghurt made with whole milk, this amount to about 2.7oC (the percentage as soymilk) versus 3.5% in dairy yoghurt. However dairy yoghurt can be made with 2%, 1% of fat free milk sugar are fermented by bacteria into lactic acid, which causes the information of the characteristics curd. The acid, which lowers to PH of the yoghurt to about 4.0 and restrict the growth of food poisoning bacteria.
The bacteria produce lactase which breakdown the lactose in diary milk, soymilk does not contain lactose but other sugar such as stachose and raff nose. Some countries only allow using the name “yoghurt” for product which has not been pasteurized to kill the bacteria after fermentation. This “live” yoghurt is believed to be nutritional superior.
The living bacteria are supposed to improve our immune system and the enzymes helps to digest food. Sometimes special probiotic bacteria, which are supplied to improve our gut health are added to dairy or soymilk yoghurt. These probiotic bacteria, often caused good bacteria are special strain of lactic acid bacteria or Bifido bacterium.
A probiotic yoghurt contain additional ingredients such as inuline, that promote the growth of the probiotic bacterial soy yoghurt always contain natural probiotics, the two soy sugars. Stackhouse and raffinose act as probiotics and stimulating the growth of Bifida bacterium in the large intestine foods that contain both probiotics bacteria and prebiotic ingredients are called symbiotic.
Yoghurt is mostly produced from either whole or skimmed milk, milk is known to be the only natural materials, and potential is unsurpassed by any other food used by a man. The protein in milk are ideal in quality and satisfied human amino acid requirement, the content of mineral and vitamin is unique not only in proportion but in quality with exception of vitamin C and iron milk provide all nutrients essential for man’s growth and development.
Because of this great importance of milk to man, it is necessary to process it into several product such as yoghurt, butter, milk, whole milk powder full cream, unsweetened evaporated milk e.g. but in a view of fact that cow milk which is a rich source of protein is very expensive in a developing country like Nigerian and therefore not everybody can afford the product of a cow-milk so as to meet peoples requirement and also reduce cases of malnourished and infact mortality.
Soybean milk i.e. soymilk is one of such substitute due to its high protein content and low production lost and its abundance in nature.
Soybean was introduced in Nigeria as early as 1908. The grain contain about 40% high quality protein and 20% oil, industrial and domestic processing of soybean has given rise to numerous products utilized for both human and animal consumption.
Soybean products also serve as raw materials in plant, pharmaceuticals and confectionaries manufacturing industries. Yoghurt has nutritional value benefits beyond those of milk. People who are moderately lactose intolerant can enjoy yoghurt without ill effect. Yoghurt is nutritional rich in protein calcium vitamin B6, vitamin B12 and also it promote good health gum.
In this project, yoghurt will produce from both cow and soymilk in different percentage proportion and was also be subjected to sensory evaluation for acceptability purpose
Statement of Problems
The incorporation of soymilk in the production of yoghurt is very scarce due to little information on its nutritional value/benefit as an additive.
1.2 Justification of Studies
Research has shown that yoghurt strengthens and stabilizes the immune system, research also shows that women who take four cups of yoghurt per week have less vigina and bladder infections. It also nourishes the body and helps indigestive system when served as a dessert after meal.
1.3 Aim and Objective
The aim of the project work or research is the production and acceptability studies of yoghurt from soymilk.
The objectives of the this project work are;
To produce yoghurt from soymilk
To subject the product to the sensory evaluation
To package the product with a good packaging material.
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