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Effect of Preservative on the Shelf Life of Yoghurt Produced from Soya Beans Milk

Author(s): Uduak G. AKPAN | Abdullahi D. MOHAMMED | Ibrahim AMINU

Journal: Leonardo Electronic Journal of Practices and Technologies
ISSN 1583-1078

Volume: 6;
Issue: 11;
Start page: 131;
Date: 2007;
Original page

Keywords: Soya Beans | Yoghurt | Preservatives | Concentration | Fermentation | Culture

This study concentrated on the effects of preservatives on shelf life of yoghurt produced from Soya beans milk. The yoghurt was produced by heating Soya beans milk slurry, cooled and incubated with starter culture. After the required yoghurt has been formed, sugar, flavour and preservatives were added. Study of the effect of preservatives revealed that Sodium benzoate preservative used at 20mg/ml give the best (optimum) preservation on both shelf and refrigeration storage for 15 and 21 days respectively. This is because the inhibitive ability of Sodium benzoate at lower temperature is higher than that of Potassium metabisulphate preservative. The study also revealed that 40mg/ml concentration of the combined preservatives gives the best (optimum) concentration level for both shelf and refrigeration storage with pH values of 3.92 and 4.01 respectively after 14 days fermentation. The preservatives concentration added are within the threshold values specified by Standard Organization of Nigeria (SON) and National Agency for Food Administration and Control (NAFDAC).
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