Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Evaluation the physicochemical and sensory properties of functional yogurt prepared from soy milk and hazelnut milk

Document Type : Original Research

Authors
Raha Ebrahim nejad 1
marjaneh sedaghati 1
MOZHGAN EMTYAZJOO 2
1 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 Department of Biology, Faculty of Biological Sciences, Islamic Azad University North Tehran Branch, Tehran, Iran
10.48311/fsct.2025.83819.0
Abstract
In this study, the physicochemical properties (pH, acidity, dry matter, ash, protein, fat, syneresis, viscosity), sensory properties and viability of Lactobacillus plantarum of yogurt samples prepared from cow's milk (100%) and vegetarian yogurt samples prepared from soy-hazelnut milk in different ratios (0:100, 5:95, 10:90 and 15:85) were evaluated in a completely randomized design with three replications and during 20 days of storage. The ash (1/6%), dry matter (15/8%), fat (3/5%) and protein (3/6%) content of cow's milk yogurt samples were significantly higher than those of soy milk yogurt samples (1/14%, 13/04%, 2% and 3/15%, respectively), and in plant-based yogurt samples, all the factors studied except fat decreased with increasing hazelnut milk content (p<0/05). The viscosity of cow's milk yogurt samples (2532 mPas) was higher compared to plant-based yogurts (554 mPas). Also, in plant-based yogurt, the syneresis of soy milk yogurt samples (11/41) was lower than that of yogurt samples prepared from soy milk-hazelnut milk mixture (1/54). The survival of Lactobacillus plantarum bacteria in cow's yogurt samples (8/65 cfu/g) was higher than that of yogurt samples prepared from plant-based milks (7/69 cfu/g), and in plant-based yogurt samples, the survival of Lactobacillus plantarum bacteria improved with increasing percentage of hazelnut milk (8/39 cfu/g) (p<0/05). According to the sensory evaluation results, in all factors studied, yogurt samples prepared from cow's milk had a higher score compared to plant-based yogurt samples. Also, according to the evaluators, treatments T1 (100% soy milk) and T2 (95% soy milk and 5% hazelnut milk) were the most acceptable among the plant-based yogurt treatment samples. Finally, yogurt samples prepared from cow's milk had better nutritional, textural, microbial and sensory quality compared to plant-based alternatives. However, for vegetarians, yogurt production from soy milk or soy milk-hazelnut milk blends, especially samples with a lower proportion of hazelnut milk, could be considered.

 
Keywords
functional
hazelnut milk
probiotic
soy milk
and yogurt

Subjects

 
]1[ Montemurro, M., Pontonio, E., Coda, R., Rizzello, C. G. (2021). Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges. Foods. 10: 316.
]2[ Jeske, S., Zannini, E., Arendt, E. K. (2018). Present and future: The strength of plant‐based dairy substitutes based on gluten‐free raw materials. Food Research International. 110: 42–51.
]3[ Makinen, O. E., Wanhalinna, V., Zannini, E., Arendt, E. K. (2016). Foods for special dietary needs: Non‐dairy plant‐based milk substitutes and fermented dairy‐type products. Critical Reviews in Food Science and Nutrition. 56: 339–349.
]4[ Al‐Nabulsi, A. A., Shaker, R. R., Osaili, T., Al-Taani, M., Olaimat, A., Awaisheh, S. S., Abushelaibi, A., Holley, R. A. (2014). Sensory evaluation of flavored soy milk‐based yogurt: A comparison between Jordanian and Malaysian consumers. Journal of Food Science and Engineering. 4: 27.
]5[ Ilyasoglu, H., Firat, Y., Burnaz, N. A., Baltaci, C. (2015). Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology. LWT - Food Science and Technology. 62(1): 497-505.
]6[ Donkor, O. Henriksson, A., Vasiljevic, T., Shah, N. P. (2005). Probiotic strains as starter cultures improve angiotensin-converting enzyme inhibitory activity in soy yogurt. Journal of Food Science. 70: 375–381.
]7[ Joel, N. (2019). Development and Comparative Evaluation of Storage Changes in Probiotic Soy-Yoghurt. Journal of Microbiology. Biotechnology and Food Sciences. 9: 298–301.
]8[ Farnworth, E. R., Mainville, I., Desjardins, M. P., Gardner, N., Fliss, I., Champagne, C. (2007). Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. International Journal of Food Microbiology. 116: 174-181.
]9[ Faraji, N., Alizadeh, M., Almasi, H., Pirsa, S., Faraji, S. (2020). Evaluation of Physicochemical and sensory Properties of low fat probiotic Yogurt Enriched by Iraninan Shallot Nanoemulsion containing omega3 fatty acid. Journal of Food Science and Technology. 17: 77–101.
]10[ Kosterina, V., Yakovleva, A., Koniaeva, V., Iakovchenko, N. (2020). Development of formulation and technology of non-dairy soy-coconut yogurt. Agronomy Research. 18: 1727–1737.
]11[ Shah, M., Rana. K. (2023). Development of Probiotic Soy-Yogurt Fused with Goat Milk and Enhanced with Vitamin B-12. International Journal of Trend in Research and Development. 9: 1-6.
]12[ Ababaf, K., Jooyandeh, H., Nasehi, B. (2019). Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt. Journal of Food Research. 30(3): 189-201.
]13[ Rojas-Torres, S. A., Quintana, S. E., García-Zapateiro, L. A. (2021). Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception. Fluids. 6: 251.
[14] Islam, M., Alharbi, M. A., Alharbi, N. K., Rafiq, S., Shahbaz, M., Murtaza, S., Raza, N., Farooq, U., Ali, M., Imran, M., Ali, S. (2022). Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk. Molecules. 27: 5137.
]15[ Ponka, R., Zhung, M. P., Zomegni, G., Tchouape, C. G., Fokou, E. (2022). Organoleptic and Physicochemical Properties of Soy-Milk Yogurt Enriched with Moringa Oleifera Root Powder. Global Challenges. 6(5): 2100097.
]16[ Rui, X., Zhang, Q., Huang, J., Wei, L., Chen, X., Jiang, M., Dong, M. (2019). Does lactic fermentation influence soy yogurt protein digestibility: A comparative study between soymilk and soy yogurt at different pH. Journal of the Science of Food and Agriculture. 99: 861–867.
]17[ Li, S., Hu, M., Wen, W., Zhang, P., Yu, W., Fan, B., Wang, F. (2024). Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism. Food Chemistry. 22(1): 101359.
]18[ Amove, J., Af, O., Pi, A. (2019). Effect of yoghurt-milk enrichment with whole soy bean flour. Journal of Nutritional Health & Food Engineering. 9: 97–103.
[19] Stijepic, M., Glusac, J., Durdevic-Milosevic, D. M., Mikulec, D. P. (2013). Physicochemical characteristics of soy probiotic yoghurt with inulin additon during the refrigerated storage. Romanian Biotechnological Letters. 18: 8077–8085.
[20] Makinen, O. E., Wanhalinna, V., Zannini, E., Arendt, E. K. (2016). Foods for special dietary needs: non-dairy plant-based milk substitutes and fermented dairy-type products. Critical Reviews in Food Science and Nutrition. 56: 339–349.
[21] Ejinkeonye, U., Fabian, U. (2018). Production and quality evaluation of soymilk yoghurt. Nigeria Journal of Nutritional Sciences. 39(1): 127-135.
[22] Singhal, S., Baker, R. D., Baker, S. S. (2017). A Comparison of the nutritional value of cow’s milk and non-dairy beverages. Journal of Pediatric Gastroenterology and Nutrition. 64(5): 799–805.
[23] Atalar, I., Kurt, A., Gul, O., Yazici, F. (2021). Improved physicochemical, rheological and bioactive properties of ice cream: enrichment with high pressure homogenized hazel-nut milk. The International Journal of Gastronomy and Food Science. 24: 100358.
[24] Ahsan, S., Khaliq, A., Chughtai, M. F. J., Nadeem, M., Din, A. A., Hlebova, M., Rebezov, M., Khayrullin, M., Mikolaychik, I., Morozova, L., Shariati, M. A. (2020). Functional Exploration of Bioactive Moieties of Fermented and Non-Fermented Soy Milk with Reference to Nutritional Attributesax. Journal of Microbiology, Biotechnology and Food Sciences. 10: 145–149.
[25] Ilyasoglu, H., Yilmaz, F. (2019). Preliminary investigation of yoghurt enriched with hazelnut milk. International Food Research Journal. 26(2): 631–637.
[26] Gul, O., Atalar, I., Mortas, M., Saricaoglu, F. T., Ozgecen, A. B., Gul, L. B., Yazici, F. (2022). Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product. The Anais da Academia Brasileira de Ciências. 94: e20191172.
[27] Afoakwa, E.O. (2014). Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt. Journal of Nutritional Health & Food Engineering. 1(2): 74-79.
[28] Farahani, M. V., Sedaghati, M., Mooraki, N. (2022). Production and characterization of synbiotic Doogh by gum tragacanth, date seed powder, and L. casei. Journal of Food Processing and Preservation. 46(11): e16946.
[29] Valero-Cases, E., Cerda-Bernad, D., Pastor, J. J., Frutos, M. J. (2022). Non-dairy fermented beverages as potential carriers to ensure probiotics, prebiotics, and bioactive compounds arrival to the gut and their health benefits. Nutrients. 12(6): 1666.
]30[ Kargar Motlagh, D., Sharifan, A. (2021). Evaluation of probiotic lactic butter production: effect of strain and storage time on probiotic viability, physicochemical, microbiological and organoleptic properties. Iranian Journal of food science and industry. 124: 39-51.
[31] Sethi, S., Tyagi, S. K., Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: A review. Journal of Food Science and Technology-Mysore. 53(9): 3408–3423.
]32[ Cui, L., Chang, S. K. C., Nannapaneni, R. (2021). Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow’s milk during refrigeration storage (R2). Food Control. 119: 107474.
]33[ Kumari, A., Angmo, K., Monika, S., Bhalla, T. C. (2018). Functional and technological application of probiotic L. casei PLA5 in fermented soymilk. International Food Research Journal. 25: 2164–2172.
]34[ Ermiş, E., Güneş, R., Zent, İ., Çağlar, M. Y., Yilmaz, M. T. (2018). Characterization of hazelnut milk fermented by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Gıda, 43(4), 677–686.
]35[ Ilyasoglu, H., Yilmaz, F. (2019). Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry. International Journal of Dairy Technology. 72(1), 110–119.