FORMULATION OF A YOGHURT LIKE PRODUCT FROM CORN MILK, SOY BEANS MILK, SKIMMED MILK ENRICHED WITH BANANA FLAVOUR

Due to the increasing demand for milk alternatives, related to both health and ethics needs, plant-based yoghurt-like products are increasing in demand. This work sought to compare yoghurt made from skimmed milk with that from plant-based alternatives such as corn milk-banana, soy milk-banana and soy milk, corn milk-banana combinations. Fermentation at controlled conditions was carried out. Data collected from sensory analysis with the aid of a hedonic scale were statistically analysed, and results presented. The results from four main samples comprising of yoghurt made from skimmed milk, corn milk enriched with banana, soy milk enriched with banana and a combination of corn milk and soy milk enriched with banana is presented. Mean values calculated from the hedonic scale for all the different attributes, such as taste, flavour, general acceptability, texture and colour, showed sample A > Sample C > sample D > sample B. The results showed yoghurt products can be produced from, corn milk, soy milk and a blend of soy milk. Yoghurt product from soy milk enriched with banana flavour has the highest quality which is preferred over normal yoghurt from skimmed milk. Results showed that plant-based yoghurts can conveniently substitute for animal-based yoghurts