African Journal of Biotechnology Vol. 6 (8), pp. 1000-1003, 16 April 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Full Length Research Paper

Effect of different stabilizers on acceptability and shelf-stability of soy-yoghurt

Jimoh K. O.¹ and Kolapo A. L.²*

¹Department of Food Science and Technology, The Polytechnic, Ibadan. Saki Campus, Nigeria.

²Biology Department, The Polytechnic, Ibadan. Nigeria.

*Corresponding author. E-mail: adelodunkolapo@yahoo.com. Tel:  +234-805-488-2370.

Accepted 14 February, 2007

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^oC 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 8^th 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 soy-yoghurt. Result from the present study suggests cassava starch as a probable alternative stabilizer in soy-yoghurt production.

Key words: Soy-yoghurt, stabilizers, cassava starch, corn starch, shelf-stability.