Standardization of production of non-dairy yogurts from soy milk and almonds milk

Abstract

Yogurt was produced from soy milk and almonds milk. Soy yogurt was produced by the addition of valine and the starter culture to soy milk; Almonds yogurt was produced by the addition of starch, valine and the starter culture to almonds milk. Selected physicochemical, microbiological and sensory parameters were monitored after production. Soy yogurt was characterized by higher protein content, ash content and moisture content than almonds yogurt, almonds yogurt and soy yogurt had both the same fat content. Fatty acid profile was assessed using gaz chromatography technique, almonds yogurt and soy yogurt are rich in palmitic, oleic and linoleic acids. As for microbiological analysis, soy yogurt has a higher total bacterial count than almonds yogurt, growth of bacillus was observed in soy yogurt and growth of molds was observed in almonds yogurt. No growth of yeast, Listeria monocytogene, Salmonella and Staphylococcus occurred. Acceptance test was carried out by 20 consumers. Their evaluation was performed using a hedonic scale ranging from 1 (dislike very much) to 9 (like very much) for aspect, odor, texture, taste and overall appreciation. It revealed a preference for soy yogurt (6.5) compared to an average of 5.9 for almonds yogurt. However the texture and appearance of almonds yogurt had a higher score. A questionnaire was distributed among 155 Lebanese respondents, it revealed a preference for Labneh among other dairy products, the first appealing characteristic was the flavor, 65.2% of respondents have not consumed plant source milk yet and 61.3% would try a Labneh from plant based milk.