ISSN 2375-0723
African Journal of Food Science Research Vol. 1 (2), pp. 015-017, October, 2013. © International Scholars Journals
Full Length Research Paper
Effect of different stabilizers on acceptability and shelf-stability of soy-yoghurt
Jimoh K. O.1 and Kolapo A. L.2*
1Department of Food Science and Technology, The Polytechnic, Ibadan. Saki Campus, Nigeria.
2Biology Department, The Polytechnic, Ibadan. Nigeria.
*Corresponding author. E-mail: [email protected]. Tel: +234-805-488-2370.
Accepted 14 July, 2013
Abstract
The effect of cassava starch and corn starch on the consumers` acceptability and shelf - stability of soy-yoghurt was investigated. Three batches of soy-yoghurt were prepared using corn starch, cassava starch and gelatin as stabilizers, while the fourth batch served as control. All the batches were organoleptically evaluated and stored at 6 ± 2oC for 16 days and were subjected to physical examination and chemical analyses such as pH, titratable acidity (TTA) and microbial counts. All the stabilizers prevent whey separation. A putrid/offensive odour developed in all yoghurt samples from the 8th day of storage; while gas production was observed in all stabilized soy-yoghurt samples. For both pH and TTA, there was significant difference (P<0.05) between all the treatments and the length of storage. Microbial counts increased within first four day of storage and this was followed by a decrease. Gelatin stabilized soy-yoghurt was rated best, followed by cassava starch stabilized soy-yoghurt. Result from the present study suggests cassava starch as a probable alternative stabilizer in soy-yoghurt production.
Key words: Soy-yoghurt, stabilizers, cassava starch, corn starch, shelf-stability.