Effect of different stabilizers on acceptability and shelfstability of soy-yoghurt

Abstract

The effect of cassava starch and corn starch on the consumers` acceptability and shelf - stability of
soy-yoghurt was investigated. Three batches of soy-yoghurt were prepared using corn starch, cassava
starch and gelatin as stabilizers, while the fourth batch served as control. All the batches were
organoleptically evaluated and stored at 6  2
o
C for 16 days and were subjected to physical
examination and chemical analyses such as pH, titratable acidity (TTA) and microbial counts. All the
stabilizers prevent whey separation. A putrid/offensive odour developed in all yoghurt samples from the
8th day of storage; while gas production was observed in all stabilized soy-yoghurt samples. For both
pH and TTA, there was significant difference (P<0.05) between all the treatments and the length of
storage. Microbial counts increased within first four day of storage and this was followed by a
decrease. Gelatin stabilized soy-yoghurt was rated best, followed by cassava starch stabilized soyyoghurt. Result from the present study suggests cassava starch as a probable alternative stabilizer in
soy-yoghurt production.