Revista de Nutrição e Ciências Alimentares
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Formulation of Value Enriched Yoghurt with Soy Milk and Mango Pulp

Jayalalitha V, Manoharan AP, Balasundaram B and Elango A

The objectives of the study were aimed to develop novel value enriched yoghurt with soy milk and mango pulp. In the first stage, soy milk inclusion in yoghurt were tried at 0, 10, 20 and 30 percent and optimized that upto 30% can be included to improve the protein value of yoghurt without affecting the other physico-chemical and sensory quality of the yoghurt. In the second stage, the level and method of mango pulp addition was optimized. Mango pulp @ 5,10 and 15% was incorporated at the time of inoculation and after setting up of the yoghurt. It is concluded that 15% of mango pulp could be added after setting up of the yoghurt and stirred type of value enriched yoghurt could be manufactured. There were significant changes in protein and total solids content in control yoghurt and value enriched yoghurt. Highest values for protein and SNF of yoghurt with 30% soy milk and 15% mango pulp were 7.12 and 14.31% respectively. Dried mango pulp addition was tried to incorporate at the time of culture inoculation. Physico-chemical and sensory evaluation of dried mango incorporated yoghurt revealed that it cannot be stored beyond 5 days at refrigeration temperature due to high acidity, syneresis, flavor and overall acceptability.