CONSEQUENCE OF SUPPLEMENTATION OF SOYMILK TO GOAT’S MILK ON THE CHEMICAL COMPOSITION AND SENSORY CHARACTERISTICS OF YOGHURT

Abstract

This study was conducted to investigate the effect of supplementation of goat’s milk with soymilk and addition of fruit juices on the quality of yoghurt. The yoghurt was made up of fresh goat’s milk with the supplementation of soymilk (10, 15 and 20%), mixed with Sugar (6%) and juices of banana (90 mg/100 ml water) and mango (50 mg/ml water). The results showed that fat, protein, ash content and acidity were high in the plain yoghurt, while the highest value of total solids was obtained in yoghurt supplemented with 10% soymilk. The best score of colour, flavour, consistency and overall acceptability were obtained in the plain yoghurt, while the highest score of taste was obtained in yoghurt supplemented with 15% soymilk. The highest acidity was obtained in mango yoghurt; the highest score of flavour and consistency were obtained in banana yoghurt, while the highest overall acceptability obtained in the mango yoghurt. The highest score of fat, total solids and ash were obtained on the 3rdday of storage period, while the highest score of protein and acidity were found at the 6th day of storage. The highest value of colour, consistency, taste and overall acceptability were obtained on the 3rd day of storage period, while the highest score of flavour were reported on the 6th day of storage period.