Received: 28-07-2023 / Accepted: 12-04-2024
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.