Abstract:
Development of fermented vegetarian milk-based foods is important to fulfill nutritional value of both elderly and individuals that require more energy intake. Soybean, oat and coconut is an attractive functional food grains because of its high nutritional value. Due to continuous increase in human population protein supply is inadequate which causes malnutrition. Main objective of this study is to develop non-dairy vegan yogurts from soy milk, oat milk and coconut milk in conjunction with lactic acid fermentation. Purpose to make vegan yogurts is to overcome malnutrition due to protein deficiency especially in developing countries, where animal protein is insufficient and relatively expensive, increasing concerns about saturated fats and cholesterol levels in animal milk, for cardiovascular patients and lactose intolerance people and for vegetarians. For this purpose, soy, oat and coconut yogurts was prepared first and then analyzed for crude protein, crude fat, crude fiber, carbohydrates, ash, moisture contents, titratable acidity, total soluble solids and PH analysis. After this, yogurts was analyzed for sensory evaluation to check its quality and acceptability for color, aroma, taste, texture and overall acceptability. Obtained data was subjected to statistical analysis. The mean values of crude protein of yogurts showed that soy yogurt contain more protein contents than other yogurts that was 6.0±0.1%. The mean values for crude fat contents showed that maximum value 8.5±0.65% was noticed in the coconut yogurt and lowest value 3.1±0.1% was observed in soy yogurt. Mean values of crude fiber showed that fiber contents are present in more amount in soy yogurt (1.93±0.152%) than in coconut and oat yogurts. The mean maximum value for moisture contents was 84.43±4.007% that was noticed in soy yogurt and lowest value 66.69±0.164% was observed in oat yogurt. The maximum value for ash contents was 0.52±0.08% that was observed in soy yogurt. Mean values for carbohydrate in soy, oat and coconut yogurt was 9.28±0.01%, 20.76±0.659% and 16.16±1.258%. Oat yogurt has maximum soluble contents which was 34.04%. PH of soy, oat and coconut yogurt was 4.6±0.1, 4.4±0.1 and 4.73±0.493. Mean results of titratable acidity of soy, oat and coconut yogurt were 0.68±0.1%, 0.008±0.001% and 0.48±0.01% respectively. The mean sensory score regarding taste of soy, oat and coconut yogurt samples were found to be 6.87±0.640, 7.12±0.834 and 8±1.069 respectively that showed that coconut yogurt gained maximum scores regarding its taste. Mean results of overall acceptability of soy yogurt, oat yogurt and coconut yogurt were 7±0.755, 7.25±1.035 and 8±1.069 respectively.
Page(s):
149-149
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
fermentation
,
Functional Foods
,
Dairy alternatives
,
Synbiotic foods
,
Plantbased yogurts