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dc.contributor.advisorSerhan, Mireilleen_US
dc.contributor.authorKaram, Joanne Marounen_US
dc.descriptionIncludes bibliographical references (p.50-56).en_US
dc.descriptionSupervised by Dr. Mireille Serhan Moawad.en_US
dc.description.abstractYogurt 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.en_US
dc.description.statementofresponsibilityby Joanne Maroun Karamen_US
dc.format.extentx, 66 p. :ill., tables ;30 cmen_US
dc.rightsThis object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holderen_US
dc.subject.lcshAlmond milken_US
dc.titleStandardization of production of non-dairy yogurts from soy milk and almonds milken_US
dc.contributor.facultyFaculty of Arts and Sciencesen_US
dc.contributor.institutionUniversity of Balamanden_US
dc.description.degreeMSc in Food Science and Technologyen_US
Appears in Collections:UOB Theses and Projects
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