Effect of Additional Materials and Additives on Quality of Soy Yogurt Fortified with DragonFruitJam

Received: 28-07-2023

Accepted: 12-04-2024

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Issue: Vol. 22 No. 4 (2024)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Dinh, T., Quyen, N., Nga, N., Huyen, V., Huong, T., Lan, N., … Dewettinck, K. (2024). Effect of Additional Materials and Additives on Quality of Soy Yogurt Fortified with DragonFruitJam. Vietnam Journal of Agricultural Sciences, 22(4), 496–505. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1302

Effect of Additional Materials and Additives on Quality of Soy Yogurt Fortified with DragonFruitJam

Tran Thi Dinh (*) 1 , Nguyen Thi Quyen 2 , Nguyen Thi Thuy Nga 2 , Vu Thi Huyen 2 , Than Thi Huong 2 , Nguyen Thi Hoang Lan 2 , Daylan A Tzompa-Sosa 3 , Koen Dewettinck 3

  • 1 Khoa Công nghệ thực phẩm, Học Viện Nông nghiệp Việt Nam
  • 2 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 3 Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium

    • Keywords

    Soy yogurt, additives, dragon fruit jam

    Abstract


    The study aimed to investigate the effect of ingredients and foodadditives on the quality of soy yogurt. The quality attributes of soy yogurt with dragon fruit jam addition were determined using instrumental analysis. The sensory properties of the product were evaluated using the ranking method. The results showed that soy yogurt supplemented with 1.5% whey protein, 0.5%skimmed milk, 0.5% whipping cream, and stabilizers of 0.8% gelatin and 0.2% modified starch resulted in the soy yogurtwith protein content equivalent to animal-basedyogurt with 3.6% protein, 1.3% lipid, 12.0% carbohydrate, stable product texture,and highly acceptable sensoryquality.

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