Physicochemical and sensory properties of soy-yellow corn yoghurt spiced with ginger

The aim of this study was to produce and evaluate the quality characteristics (physicochemical and sensory) of yoghurt from soy-yellow corn milk spiced with ginger. 5.5 g of powdered ginger was used to spice the yoghurts. Fresh cow milk was used for the production of the control yoghurt sample. Soy milk and yellow corn milk was extracted from soy beans and fresh yellow corn. Eight yoghurt samples were produced and coded L0 (control, 100:0), L1 (100:0), L2 (100:0), L3 (90:10:5.5), L4 (80:20:5.5), L5 (70:30:5.5), L6 (60:40:5.5), and L7 (50:50:5.5); cow milk, soy milk, yellow corn milk and soy-yellow corn milk spiced with ginger variations respectively. The physicochemical and sensory properties of the yoghurt samples were analysed. The results of the physico-chemical analysis revealed pH values of 4.55 to 4.70, total soluble solids, TSS: 8.76 to12.77%, Total Titratable Acidity, TTA: 0.48 to 0.56%, syneresis: 2.4 to 3.4%, moisture: 85.62 to 90.33%, fat contents: 1.87 to 3.00%, protein: 2.23 to 4.6%, fibre: 0 to 0.25%, ash: 0.28 to 0.83%, and carbohydrate values from 3.69 to 8.05%.