Using Soybean And Some Sugars In Procesing Of Probiotic Yoghurt And Its Effect On Chemical And Organoliptic Proparties

	Using Soybean And Some Sugars In Procesing Of Probiotic Yoghurt And Its Effect On Chemical And Organoliptic Proparties
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 13, Issue 0, 2013, Pages 113-121
Abstract
Addition of soybean to the milk inorder to produce yoghurt ledto increasing in fat, protein, sugar and solid non fat which reached ( 11.38 , 3.96 , 3.96 , 11.91)% respectively . There was no effect of sucrose and fructose on fat and protein percentage were added to milk Which used in production of yoghurt , but the sugar and total solid increased which reached 17.60 % in cows milk +5% fructose and 17.69% in cows milk +5% sucrose , were its 12.26% in cows milk only . Flavor degrees was decreased in yoghurt samples when fructose and soybean were added, more decreasing showed when soy bean added from 2% to 4%. Flavor degree reached 41.56-45.70 respectively . Texture improved when soybean and sugar were added wich belongs to increasing in total solid . Addition of soybean to cows milk due to decrease color degrees in yoghurt , more decreasing showed when more soybean added, the color degree reached 6.96 in yoghurt processed from cows milk which reached to 8.52 when 2% of soybean was added and 8.33 when 4% of soybean was added.
Keywords
Probiotic Yoghurt; soybean; Texture

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