FORMULATION AND EVALUATION OF MANGO POMACE FLAVORED SOYMILK YOGURT AS A NOVEL PLANT-BASED ALTERNATIVE TO DAIRY PRODUCTS

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Authors

  • Ahsan Ali National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
  • Kinza Fatima National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
  • Samran Khalid National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
  • Syed Ali Hassan National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
  • Aqsa Irfan National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
  • Mahnoor Zaffar National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
  • Aman Ali National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
  • Abuzar Abuzar National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
  • Madiha Rafique National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
  • Fatim Liaqat National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
  • Ahmad Din National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
  • Masood Sadiq Butt National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.

Keywords:

Soymilk, plant-based yoghurt, dairy alternatives, mango pomace, stevia, low-caloric sweetener

Abstract

In the present era, there is a growing demand for natural and healthier alternatives to dairy-based products. Soy milk stands out as an excellent substitute, offering enhanced nutritional value and catering to individuals with lactose intolerance. In this research, soy milk yogurt was crafted from nutrient-dense soymilk, with the addition of mango pomace (MP) to naturally enhance its flavor. Stevia, a natural zero-calorie sweetener, was also incorporated. Four distinct treatments were administered: T1 (control - 100% soymilk + 0% MP +s 1.5% stevia) and other treatments T2 (95% soymilk + 5% MP + 1.5% stevia), T3 (90% soymilk + 10% MP + 1.5% stevia), and T4 (85% soymilk + 15% MP + 1.5% stevia) to create soy milk yogurt samples. Each treatment underwent proximate analysis to determine crude fat, crude protein, crude fiber, mineral, and moisture content. Viscosity, pH, total flavonoid content (TFC), total phenolic content (TPC), and sensory characteristics were assessed through various tests. The results revealed that the soy milk yogurt, enriched with MP and stevia, exhibited a delightful taste and smooth texture, offering balanced sweetness with a low caloric profile. Furthermore, it displayed high TPC and TFC contents, making it a favorable choice for lactose-intolerant consumers seeking dairy-free and nutritious products.

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Published

2024-03-06

How to Cite

Ali, A., Fatima, K., Khalid, S. ., Hassan, S. A. ., Irfan , A., Zaffar , M., Ali , A. ., Abuzar , A. ., Rafique, M. ., Liaqat, F., Din , A. ., & Butt, M. S. . (2024). FORMULATION AND EVALUATION OF MANGO POMACE FLAVORED SOYMILK YOGURT AS A NOVEL PLANT-BASED ALTERNATIVE TO DAIRY PRODUCTS. International Journal of Agricultural and Natural Sciences, 17(1), 20–29. Retrieved from https://ijans.org/index.php/ijans/article/view/801

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Section

Research Articles