Tag Archives: lecithin

1727–1737 V. Kosterina, A. Yakovleva, V. Koniaeva and N. Iakovchenko
Development of formulation and technology of non-dairy soy-coconut yogurt
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Development of formulation and technology of non-dairy soy-coconut yogurt

V. Kosterina¹, A. Yakovleva²*, V. Koniaeva¹ and N. Iakovchenko¹

¹ITMO University, Faculty of Food Biotechnologies and Engineering, Lomonosova street 9, RU191002, Saint Petersburg, Russia
²Saint-Petersburg University of State Fire Service of Emercom of Russia, Department of Economics and Law, Moskovsky prospect 149, RU196105, Saint Petersburg, Russia
*Correspondence: frack@mail.ru

Abstract:

Yogurt 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.

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