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Part 1
Part 1
THESIS
BY
2019
i
QUALITY ANALYSIS OF SOY MILK AND SOY YOGHURT
BY
IN
2019
ii
DEDICATION
My great parents and Teacher, who never stop giving of themselves in countless
Ways,
All my APT members who really supported and helped me as my own family
members.
My dearest sisters Hasina & Anjum, who lead me through the valley of darkness
iii
TABLE OF CONTENTS
RESEARCH CERTIFICATE ii
ACKNOWLEDGEMENTS v
LIST OF ABBREVIATIONS vi
ABSTRACT Ix
1
INTRODUCTION 1
II
REVIEW OF LITERATURE 3
III
MATERIALS AND METHODS 11
IV
RESULTS 18
V
DISCUSSION 33
VI
SUMMERY, CONCLUSIONS AND SUGGESTION 37
LITERATURE CITED 41
APPENDICES 47
SYNOPSIS 55
iv
QUALITY ANALYSIS OF SOY MILK AND SOY YOGHURT
BY
___________________________ 2019
DATE OF THESIS DEFENCE
I
DEPARTMENT OF ANIMAL PRODUCTS TECHNOLOGY
RESEARCH CERTIFICATE
This is to certify that the present research work entitled “Quality analysis of soy milk and soy
yoghurt “embodied in this thesis has been carried out by Miss Seema Gul Tunio, under my
supervision and guidance in connection with the partial fulfillment of the requirement for the
degree of Master of Philosophy in Animal Products Technology and that the work is original.
II
SINDH AGRICULTURE UNIVERSITY TANDOJAM
I, Seema Gul Tunio, here by authorize the Sindh Agriculture University Tandojam, to supply
(Signature)
____
(Date)
III
QUALITY ANALYSIS OF SOY MILK AND SOY YOGHURT
BY
TUNIO
IV
ACKNOWLEDGEMENTS
I thank the Almighty ALLAH for giving me the strength and patience to work
through these years. This study would not be completed; without His gracing and blessings. Due
to this study today I can stand proud with my head held high.
I also humbly extend my thanks to all concerned persons, Dr. Ghulam Shabir
Barham (Lecturer), Humera Hanif Arain (Dairy Technologist), Rustam Khaskheli, Amjad Isani
and other staff members of Department of Animal Products Technology. I also want to say thanks
to Dr.Altaf Hussain (classmate) who always pushed me to complete my work on time.
V
LIST OF ABBREVIATIONS
SE Standard Error
VI
LIST OF FIGURES
VII
LIST OF APPENDICES
VIII
AN ABSTRACT OF THE THESIS
Current study was conducted to determine the quality analysis of soy milk and soy
yoghurt. A total of five batches (each in triplicate) of soy yoghurt and buffalo yoghurt were
produced and analyzed against their milk samples for comparison. Physico-chemical
characteristics, titratable acidity %, pH value, moisture %, total solids %, protein %, fat %,
carbohydrate %, ash %, nutritive value and syneresis were determined according to the established
methods. Soy milk and soy yoghurt have higher (P< 0.05) pH values (6.94 and 4.79) and moisture
content (90.55 and 88.01%) than buffalo milk and yoghurt i.e. (6.69 and 4.39) and (84.86 and
83.01%) respectively. While, few values were lower in soy milk like titratable acidity (0.05%),
total solids (9.44%), protein (3.47%), fat (2.57%), carbohydrate (3.01%), ash (0.37%) and nutritive
value (49.07%) as compared to buffalo milk (0.17%, 15.13%, 4.18%, 6.16%, 4.06%, 0.72% and
88.47% respectively). Furthermore, buffalo yoghurt revealed significantly higher (P< 0.05) values
for titratable acidity, total solids, protein, fat, carbohydrate, ash and nutritive value (i.e. 1.09%,
16.99%, 6.28%, 6.23%, 3.62%, 0.86% and 95.7% respectively) than that of soy yoghurt (i.e.
0.57%, 12.01%, 5.18%, 4.15%, 2.04%, 0.62% and 66.28% respectively). Syneresis was found
more in soy yoghurt (29.78%) than that of buffalo yoghurt (23.66%). The average
appearance/color, odor/aroma, flavor/taste, body/texture and overall acceptability score of buffalo
milk and yoghurt were recorded higher (P< 0.05) as compared to soy milk and soy yoghurt. In
conclusion, although soy yoghurt has comparatively lower nutritive value and perceived low
overall acceptability than buffalo yoghurt; soybean being a cheap and easily available serve as
alternative good source of energy.
IX