Proximate and sensory analysis of prepared soy yogurt

Abstract

The findings of this research provide valuable insights into the quality criteria and consumer acceptance of soy yogurt compared to conventional yogurt. The formulated soy yogurt exhibited favorable properties, with a moisture content of 71.20%, ash content of 1.76%, fat content of 2.4%, pH level of 4.6, and a °Brix value of 24°. These parameters are indicative of the product's nutritional composition and sensory characteristics, which are crucial factors influencing consumer preference. Sensory evaluation results further emphasized the positive reception of soy yogurt among participants. A significant proportion of respondents expressed extreme liking for various attributes of soy yogurt, including its color (24.44%), flavor (39.02%), mouthfeel (16.36%), and taste (17.78%). Notably, 28% of participants exhibited extreme satisfaction with the overall acceptability of soy yogurt. These findings suggest that soy yogurt has promising potential as a viable alternative to conventional yogurt in the market. The favorable sensory characteristics, coupled with its nutritional profile, highlight its appeal to consumers seeking plant-based alternatives or those with dietary restrictions. Additionally, the high level of acceptance observed among participants underscores the potential for soy yogurt to gain traction and compete effectively in the yogurt market. Overall, these results contribute to the growing body of evidence supporting the viability and consumer acceptance of soy yogurt. Further research and market analysis will be valuable in exploring the commercial potential and broader implications of soy yogurt as a sustainable and appealing option in the dairy alternative market.