Development of mint-flavored soy greek yoghurt

Abstract

This research aimed at utilizing black pepper mint oil to flavor Greek yogurt produced from soy bean milk. Soy bean and its products usually retain an undesirable beany flavor which makes it less palatable. Therefore, the major intent of this project was to improve the palatability of the soy product by masking its natural smell with different percentages of black pepper mint flavor and determining which is most preferred. Soy milk extracted from soy beans was pasteurized, inoculated with yogurt culture (Lactobacillus bulgaricus and Streptococcus thermophilus) at 450C and fermented for 8 h. The set yogurt was strained for 6 h to remove excess liquid so as to obtain Greek yogurt. Essential oils were extracted from black pepper mint and used to formulate the black pepper mint flavor emulsion. The yogurt was flavored with 0%, 2%, 4% and 6% of the black pepper mint flavor emulsion and stored at temperatures of 7-10 ℃ the yogurt. Physicochemical and sensory analyses were performed on the yogurt. The results of physicochemical analysis showed no significant variation in the nutrient content of yogurt containing different percentages of mint flavor. This confirmed the hypothesis that Mint-flavored soy Greek yogurt has the same physicochemical properties as plain soy Greek yogurt. Sensory analysis revealed the preference of soy Greek yogurt from most to least preferred was 2%, 4%, 6% and, 0% mint flavor. The mean overall acceptability was; 6.5 ± 1.0, 6.5 ± 1.4, 6.2 ± 1.9 and 5.9 ± 1.6 respectively. This confirmed the assumption that Mint-flavored soy Greek yogurt has higher sensory acceptability than plain soy yogurt.