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Development of formulation and technology of non-dairy soy-coconut yogurt

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dc.contributor.authorKosterina, V.
dc.contributor.authorYakovleva, A.
dc.contributor.authorKoniaeva, V.
dc.contributor.authorIakovchenko, N.
dc.date.accessioned2020-05-12T14:17:55Z
dc.date.available2020-05-12T14:17:55Z
dc.date.issued2020
dc.description.abstractYogurt provides an organism with probiotics, which can help digestion. However, many people do not consume dairy for a lot of reasons such as lactose intolerance, milk protein allergy, environmental and ethical concerns. The aim of the research was to develop formulation and technology of plant-based yogurt made of coconut and soy milk. The possibility of using the composition of coconut and soy milk was investigated. The effect of using different ratios of coconut and soy milk on rheological and sensory acceptability was studied. Soy milk containing 20, 30, 40 and 50% coconut milk were used in the production of soy yoghurt using commercially available yoghurt starter. The physico-chemical composition, water activity, rheological and organoleptic properties, fatty acid composition and microorganism viability were investigated. Presented production procedure enables the manufacture of a product with satisfactory functional properties and organoleptic properties.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2020, vol. 18, Special Issue 3, pp. 1727–1737eng
dc.identifier.urihttp://hdl.handle.net/10492/5705
dc.identifier.urihttps://doi.org/10.15159/ar.20.107
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) ; openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectsoy milkeng
dc.subjectcoconut milkeng
dc.subjectkudzueng
dc.subjectlecithineng
dc.subjectsoy yoghurteng
dc.subjectcoconut yoghurteng
dc.subjectarticleseng
dc.titleDevelopment of formulation and technology of non-dairy soy-coconut yogurteng
dc.typeArticleeng

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2020, Vol. 18, Special Issue 3