Effect of Whey Powder Supplementation on Soymilk on the Physical Properties and Sensory Quality of Soymilk Yoghurt

Abstract

The objective of this study was to evaluate the effect of different proportion of whey powder supplemented into soymilk on the physical properties of soymilk yoghurt, such as pH, titratable acidity, water holding capacity, viscosity and sensory quality. The mixture of soymilk and whey powder was fermented at 45⁰C for 6 hours, then stored at 6⁰C for 15 days.  It was found that the higher proportion of whey added the lower pH value and higher titratable acidity. Water holding capacity and viscosity of the resulting yoghurt were also reduced with increasing level of whey powder. However, the sensory quality of soymilk yoghurt was improved