Effect of Supplementation of Pineapple Juice on the Sensory

Characteristics of Soy-Yoghurt

By:

Bezuayehu Gutema

Advisor: Tafese Bosha (M.Sc.)

A Thesis Report Submitted to Food Science and Post-Harvest

Technology Program

In partial fulfillment of the requirements for the degree of the

Bachelor of Science in Food Science and Post-harvest Technology

School of Nutrition, Food Science and Technology

HAWASSA UNIVERSITY

Hawassa

May, 2013
 Acknowledgement

First of all I would like to acknowledge my advisor Mr. Tafese Bosha (Msc.) for his invaluable
advice while doing my research. I would also like to thank Mr. Derege, Mr. Mengistu and Mr.
Berhe for their cooperation while performing laboratory work. My deepest thanks also go to my
family particularly Mr. Abay Benti (MA.) who were supporting me financially and in his
profession by giving his valuable time upon completion of this research.

I
 Table of Contents

Contents………………………………….…………………………………………………..Page

List of Figures ------------------------------------------------------------------------------------------------IV

List of Tables---------------------------------------------------------------------------------------------------V

Abbreviations -------------------------------------------------------------------------------------------------VI

Abstract -------------------------------------------------------------------------------------------------------VII

1. Introduction ----------------------------------------------------------------------------------------------- 1

1.1. Statement of the Problem ------------------------------------------------------------------------- 2

1.2. Objectives of the Study ---------------------------------------------------------------------------- 3

1.2.1. General Objective----------------------------------------------------------------------------- 3
1.2.2. Specific Objectives --------------------------------------------------------------------------- 3

1.3. Hypothesis ------------------------------------------------------------------------------------------- 3

1.4. Significance of the Study ------------------------------------------------------------------------- 3

2. Literature Review ---------------------------------------------------------------------------------------- 5

2.1. Soybean ---------------------------------------------------------------------------------------------- 5

2.1.1. General Overview ---------------------------------------------------------------------------- 5
2.1.2. Nutritional Composition --------------------------------------------------------------------- 6
2.1.3. Nutritional Significance --------------------------------------------------------------------- 6

2.2. Milk -------------------------------------------------------------------------------------------------- 7

2.3. Soy Yoghurt ----------------------------------------------------------------------------------------- 7

3. Materials and Methods --------------------------------------------------------------------------------- 11

3.1. Area of Study -------------------------------------------------------------------------------------- 11

3.2. Collection of Materials --------------------------------------------------------------------------- 11

3.3. Methodology --------------------------------------------------------------------------------------- 11

II
 3.3.1. Preparation of Soy Milk -------------------------------------------------------------------- 11
3.3.2. Preparation of Soy Yoghurt ---------------------------------------------------------------- 12

3.4. Variables ----------------------------------------------------------------------------------------------- 14

3.4.1. Dependent Variables ------------------------------------------------------------------------ 14
3.4.2. Independent Variables ---------------------------------------------------------------------- 14

3.5. Sensory Evaluation-------------------------------------------------------------------------------- 14

3.6. Experimental Design and Statistical Analysis ------------------------------------------------ 15

4. Result and Discussion ---------------------------------------------------------------------------------- 16

5. Conclusion and Recommendation -------------------------------------------------------------------- 18

6. References ----------------------------------------------------------------------------------------------- 19

Appendix -------------------------------------------------------------------------------------------------------- I

III
List of Figures

1. Figure 1…………………………………………………………...……………………...10
2. Figure 2…………………………………………………………………...……………...11

IV
List of Tables

1. Table 1………………………………………………………………………………4
2. Table 2…………………………………………………...………………………....12
3. Table 3…………………………………………………...………………………....13
4. Table 4…………………………………………………...………………………....18
5. Table 5………………………………………………………………………………18
6. Table 6………………………………………………………………………………18
7. Table 7………………………………………………………………………………18
8. Table 8……………………………………………………………………………….19

V
Abbreviations

ANOVA Analysis of Variance

DF Degree of Freedom

LSD Least Significant Difference

RCBD Randomized Complete Block Design

VI
Abstract

Soy yoghurt was prepared using soy milk as a base and pineapple fruit juice as a supplement.
Three different samples were made by blending 5% and 10% pineapple with 95% and 90% soy
yoghurt respectively and one sample from soy yoghurt only as a control. 0.05% dairy yoghurt
was added to each of the samples as a starter culture and the effect of fortification of pineapple
juice on the sensory characteristics of soy milk based yoghurt was evaluated. The finding
indicated that the highest score of sensory attributes was related to the sample made using 10%
pineapple and 90% soy yoghurt. Significantly different taste among other samples was observed
on this product and together with the sample made using 5% pineapple and 95% soy yoghurt,
significantly different score for flavor and overall acceptability was observed.

VII
1. Introduction

In 1999, the Food & Drug Administration has concluded that soy protein included in a diet low
in saturated fat and cholesterol may reduce the risk of coronary heart disease by lowering blood
cholesterol level. Based on this fact, FDA recommends incorporating 25 grams of soy protein in
a daily meal and that’s why soy is considered a new hero in the health of food industry and the
nutrition world.

Soy protein is one of the few plant-based complete proteins, which means it contains all of the
essential amino acids and is a great high-quality protein choice for vegans and anyone who wants
to include more plant-based foods in their diet. Nutrition experts suggest that most of us could
benefit from more plant-based meals and soy foods offer high-quality, nutrient dense protein in a
full range of textures and forms. Moreover, soy foods are economical, versatile, easily available
and health due to having no cholesterol, no lactose, high protein/low fat and disease fighting
property.

There are an increasing number of people suffering of lactose intolerance, which need an
alternative product to milk. Besides, some people have adopted a strictly vegetarian way of life.
Soymilk has been used for a long time by this part of the population; however, it usually has a
beany flavor, which can cause some rejection among occidental consumers. Fermentation of soy
milk for the production of a yogurt-like product improves its sensory attributes. Lactic acid
fermentation has been reported as a means to reduce “beany” flavor (Favaro et al. 2001).

Attempts have been made to improve soy yogurt by enrichment of soymilk with lactose, sucrose
or skimmed milk (Buono et al. 1990). According to Ana et al., (2010), quality characteristics of
soy yogurt, i.e., flavor, aroma, viscosity, gelation and syneresis, are related to the type of sugar
present. Therefore, it is necessary to study the best alternative source of sugar for the enrichment
of soy yogurt.

1
In this study, an attempt will be made to improve the sensory acceptance of soy yoghurt by
supplementing pineapple (Ananas comosus) juice as a source of sugar and because of its
exceptional vibrant tropical flavor that balances the tastes of sweet and tart.

1.1.Statement of the Problem

Food insecurity and consequent under nutrition and malnutrition are major barriers to
development in Ethiopia. Protein-energy malnutrition is considered as one of the three main
manifestations of malnutrition in Ethiopia. This is actually due to the composition of nutrients in
a staple food of the society (Kaleab 2009).

The major staple foods in Ethiopia are: teff, wheat, barley, maize, sorghum and millet. Moreover,
an estimated 10 million people in SNNPR consume ensete as a staple food. These staple foods
lack protein to fulfill the daily recommended intake of the society, (Kaleab, 2009).

Soymilk obtained by aqueous extraction from whole soybean, is a well-known food product that
is growing in popularity in many areas of the world. It can be used as one alternative to fulfill the
gap between nutritional requirement particularly protein requirement and staple food
composition of Ethiopian society. However, consumption of soymilk is undesired due to the
presence of unpleasant off-flavors carried over from soy beans. Moreover, soymilk contains
flatulence causing oligosaccharides including raffinose and stachyose. The problems of soymilk
can be improved by lactic fermentation, so production of fermented soymilks such as soymilk
yogurt is important.

Production of yogurt-like foods with soymilk has been studied by several authors (Buono et al.
1990; Cheng et al. 2000; Lee et al. 2003; Nsofor et al. 1996; Favaro et al. 2001). The commonly
used starter for conventional yogurt produces adequate amounts of acid in soy yogurt; it has been
reported that its major disadvantage, however, is the nonproduction of the buttermilk-like aroma
that is associated with cow milk-based yogurt (Nsofor et al. 2006).

2
The motivation behind this study is to improve the sensory characteristics of soy yoghurt by
supplementing pineapple juice; and to show one of the possible alternative substitute which can
be incorporated in a staple food of Ethiopian society so that to contribute for the betterment of
nutritional status specially protein as it is one of the three major manifestations of malnutrition in
the country.

1.2.Objectives of the Study

1.2.1. General Objective

The general objective of this study is to test the effect of supplementation of pineapple juice on
sensory attributes of soy yoghurt.

1.2.2. Specific Objectives

 To develop soy milk

 To develop soy-yoghurt
 To assess the effect of supplementation of pineapple juice on the sensory
quality of soy yoghurt

1.3.Hypothesis

Null hypothesis: supplementation of pineapple juice into soy yoghurt does not produce
significant difference between the mean scores of the sensory attributes.

Alternative hypothesis: supplementation of pineapple juice into soy yoghurt produces

significant difference between the mean scores of the sensory attributes.

1.4.Significance of the Study

The output of this research will be used to show the possibility of soy yoghurt production using
locally fermented dairy yoghurt starter culture. Consequently, low income society will enjoy the

3
benefits by consuming nutritious and low cost soy-based yoghurt. In addition, interested
professionals of Food Science and Technology will use the output of this research to cooperate
and create job opportunity. Moreover, investors who want to invest on soy yoghurt production
can use it and enjoy the benefits by producing fruit flavored soy yoghurt in large scale.

4
2. Literature Review

2.1.Soybean

2.1.1. General Overview

Shu and glycine max are some of the terms referring to the same domesticate crop of soybean.
Soybean first emerged around the 11th century in North China during the Zhou Dynasty and then
it was known as shu. Shu was found inscribed on tortoise shells from the Chang Dynasty (11th to
the 16th century B.C.). In addition, soybean seeds have been discovered several times in relics
unearthed in archaeological studies. For instance, in 1959, large amounts of soybean seeds dating
back 2300 years were found in Shanxi Province. From China, soybean cultivation spread into
Japan, Korea and throughout Southeast Asia (Liu, 1999).

Kaleab, (2009), nutrient content of Ethiopian staple foods when compared with soy bean seed.

Food source Moisture Protein (g) Food energy Iron-mg

(%) (calories)
Teff enjera (red) 60.20 3.40 155.90 14.70
Teff ” (white) 63.80 3.00 145.00 7.00
Wheat ” (black) 63.20 4.90 147.70 2.20
Wheat ” (white) 63.40 3.10 145.60 4.40
Corn bread 45.20 4.10 223.40 2.00
Barley enjera (black) 68.30 3.40 124.90 3.60
Barley bread 49.50 4.40 202.40 3.50
Ensete (kocho) 46.70 0.60 211.10 3.70
Ensete (bula pouradge) 81.00 0.20 80.30 2.60
Soy milk 88.05 3.27 400.00 0.64

Table 1, Composition of staple foods in terms of 100 gm edible portion

5
 2.1.2. Nutritional Composition

Soybean is one of the most valuable agricultural commodities because of its unique chemical
composition. Among legumes, it has the highest protein content (around 40%) and the second
highest oil content (~20%). Other valuable components include phospholipids, vitamins and
minerals. Furthermore, soybean includes minor substances such as oligosaccharides and
isoflavones. Isoflavons are present in just a few botanical families and soybean is unique in that
it contains the highest amount of isoflavons (~3mg/g) dry weight (Liu, 1999).

2.1.3. Nutritional Significance

Soy based foods are considered to be “Functional Foods”. There are many definitions of
functional foods. However, generally it can be defined as foods that provide an additional
physiological benefit that may prevent disease or promote health. Numerous scientific studies
report that soybeans have certain beneficial activities against osteoporosis, cardiovascular
disease and cancer cells particularly prostate, breast, colon, rectum and stomach cancer (storm et
al.,2001).

Overall soy isoflavones consumption has been associated with reduced risk of most hormone
associated health disorders particularly breast cancer due to the fact that isoflavons are
considered to be weak oestrogens that can prolong the oestrus cycle in women who consume soy
products. Soy food intake, particularly during early life (adolescence) may have a lasting
protective effect on breast cancer risk during adulthood. Cancer protective effect of isoflavons
may be based on their antioxidant activity (Tsangaliset al.,2002).

Cardiovascular disease includes arteriosclerosis and atherosclerosis. The primary cause and the
major risk factor is hypercholesterolemia. Hypercholesterolemia is a condition where the
circulating total cholesterol, LDL-cholesterol and triglycerides are high. Hypercholesterolemia
predisposes individuals to cardiovascular disease. Studies have shown that inclusion of soy
protein in the diet accompanied by low levels of saturated fat and cholesterol may reduce the risk
of coronary heart disease (CHD) (Gibson and Williams, 2000).

6
Cholesterol lowering effect of soy protein on is believed to be caused by the specific amino acids
content of soy protein which is different from animal protein and appears to alter the synthesis
and metabolism of cholesterol in the liver (Gibson and Williams, 2000).

In a study conducted on amino acid to test their effect on raising serum total and LDL cholesterol
concentration; the essential amino acids lycine and methionine were found to be the most
hypercholesterolemic, whereas arginine appeared to counteract the hypercholestrolemic effects
of other essential amino acids (Kenneth and Kurowska, 1995).

Dairy milk contains higher methionine content than soymilk, but a lower concentration of lycine
(0.039%) difference, whilst soymilk contains more than twice the amount of argenine than dairy
milk. Glycine present at almost twice the concentration in soy protein. The higher methionine:
glycine ratio in casein is suggested to be responsible for elevation of serum cholesterol
(Belleville, 2002).

2.2.Milk

Milk is a unique food, forming an integral part of the diet of much of the world’s population.
Milk can be defined as a fluid secreted by the female of all mammals, for the primary function of
meeting the complete nutritional requirements of the neonate of the species. It must supply
energy (mainly from fat and sugar [lactose]), amino acids from proteins, vitamins and minerals.
Since milk is a reach source of nutrients, it can spontaneously support bacterial growth. Bacteria
can utilize milk sugar (lactose) as a source of energy producing lactic acid as a byproduct, these
bacteria, known as lactic acid bacteria (LAB) are used in the production of a wide range of
fermented milk products which are generally considered to have health benefits. Yoghurt is one
of the most important dairy fermented products (Fox et al.,2000).

2.3.Soy Yoghurt

Hiba, (2004) prepared soymilk based dairy analogues; cheese and yoghurt were prepared using
traditional cheese and yoghurt making procedures. Commercial yoghurt starter culture
containing Bifidus and Acidophilus were used to prepare yoghurt samples at three different
concentrations (5, 10 and 20%) and tropical fruit “carica papaya” was added to soymilk at three
different concentrations (5, 10 and 20%) and/or CaCL2 at 0.5%. finally, their effect on chemical

7
and textural characteristics of soy yoghurt analogues were evaluated. Samples fortified with (5
and 10%) showed synersis and were excluded as acceptable product. However, the rest of
yoghurt analogues prepared were not acceptable as products due to textural and organoleptic
defaults.

Cheng et al.,(2004) prepared yoghurt like soybean product (soghurt) using Streptococcus
thermophiles and Lactobacillus caseias starter culture.Soymilk which was prepared by mixing
defatted soy flour and water was used as a base, gelatin (0.5%) calcium acetate (0.15%) and
lactose (0 or 2%) were also added to the soymilk. Two soghurt samples (with 0 or 2% lactose)
prepared by the authors and one yoghurt sample bought from the market as external control had
been studied and compared for texture, aroma, taste, color, pH and acidity. After the experiment,
Cheng et al concluded that soghurt, yoghurt like product can be prepared. Although, soghurt
(with 2%lactose) was similar to yoghurt in acidity, sour taste and intensity of butter aroma,
soghurt can be differentiated from yoghurt by a beany, beater and stringent taste. Cheng et al.,
suggested that bleaching of soy flour and using a stabilizer at a lower concentration may produce
a soghurt more similar to yoghurt.

Darke and Gerard, (2003) conducted a study to determine the consumer acceptance of yoghurt
fortified with 2.5% soy protein concentrate and to determine the consumer knowledge of soy and
dairy foods. They prepared four yoghurt samples with dairy milk as a base, sucrose (10%w/w),
stabilizer (0.375%)and non-fat dried milk (5%w/w). soy-based yoghurt was prepared by
replacing part of non-fat dried milk by 2.5% soy protein concentrate. Two flavors (lemon and
strawberry) were chosen. Thus, the following four yoghurts were prepared (strawberry no soy,
strawberry +2.5% soy, lemon no soy, and lemon +2.5% soy). Two sites were selected for
sensory evaluation; (University, campus and local grocery store). Consumers were asked to
assess texture, flavor and overall acceptance on a nine point hedonic scale with (number 1 being
dislike extremely to number 9 being like extremely). Authors found that soy fortified yoghurt
were not as well liked as regular yoghurt but acceptability scores were greater than 5 (neither like
nor dislike). However, fortification of dairy yoghurt with low amounts of soy protein may
provide a way to introduce soy protein into the diet.

8
Buono et al.,(1999) prepared soymilk yoghurt using LAB as starter culture. Three yoghurt
samples were prepared with fortifiers, 25% fructose, evaporated milk, non-fat dry milk, those
samples were compared for total sugar and stachyose content, pH and sensory evaluation. Four
attributes of sensory tests were discussed, (sweet, sour, beany flavor and viscosity). External
yoghurt (control) samples were included in the sensory evaluation test. After the experiment,
Buono et al., found that the three soymilk yoghurt samples prepared showed decrease in
stacheose content. Soymilk yoghurt fortified with non-fat dry milk was most viscous, while
soymilk yoghurt fortified with 25% fructose was least viscous and it had also the lowest beany
flavor and the highest sweetness. However beany flavor was reduced significantly in all soymilk
yoghurt samples prepared

Sun and Young,(2008) Medicinal soy yogurt (sogurt) containing high levels of γ-aminobutyric
acid (GABA), free amino acids (FAAs), statins, and isoflavoneaglycones was developed using
lactic acid bacteria (1:1 mixture of Lactobacillus delbrueckii subsp. latis KFRI 01181 and
Lactobacillus plantarum KFRI 00144) and Monascus-fermented soybean extract (MFSE, 1.5%,
w/v). Changes in the content of some functional components (GABA, FAAs, statins,
isoflavones) and physical (pH, titratable acidity, water-holding capacity), biological (viable cell
counts), and sensory characteristics of sogurts during fermentation and cold storage were
examined. The medicinal sogurt contained significantly (p < 0.05) high levels of FAAs (2011.2 (
8.1 mg/100 g of dry weight of sogurt), GABA (45.5 ( 1.9 mg), statins (100.1 ( 7.5 μg), and
isoflavoneaglycones (56.4 ( 4.6 mg) compared with the control sogurt (1167.1 ( 8.1 mg, 32.1 (
2.5 mg, not detected, and 19.2 ( 1.9 mg, respectively) after fermentation for 24 h at 35 °C.
During cold storage for 30 days at 4 °C, medicinal sogurt displayed higher water-holding
capacity and titratable acidity and total bacterial cells and lower pH than the control sogurt (p <
0.05). Overall sensory acceptability of medicinal sogurt supplemented with MFSE was higher
than that of the control sogurt prepared without MFSE. The results indicate that the addition of
the appropriate MFSE concentrations (1.5%, w/v) improved the physicochemical properties as
well as sensory characteristics of soy yogurt, resulting in enhanced health-benefit ingredients and
consumers’ preferences.

9
Estiveset al.,(2008) evaluated the effect of two levels of solids and two sugar combinations in the
quality of a soymilk yogurt-type food. Yogurts were elaborated by inoculating lactic cultures
(Lactobacillus dellbruckispp. bulgaricus and Streptococcus salivarius spp. thermophilus) into
soymilk with 8% and 11% solid levels and glucose/sucrose and glucose/fructose mixtures. Also,
a control treatment with cow milk was prepared. Yogurts were analyzed after two days of
preparation for their chemical (protein, lipids, titrable acidity and pH), physical (syneresis and
viscosity) and sensory characteristics (quality and acceptability). Protein content of soymilk
based yogurts ranged between 3.56 and 4.45 g/100 g. The higher titrable acidities (0.66% and
0.63% lactic acid) were shown by treatments with higher solids level, which also shown the
lowest synersis. All soymilk yogurts were yellower than the control. The highest sensory
acceptability was for the 8%solids treatment enriched with glucose and sucrose.

10
3. Materials and Methods

3.1.Area of Study

The study was conducted for a period of 3 months (February-April, 2013) in Food Science
laboratory, ACA, Hawassa University, Ethiopia.

3.2.Collection of Materials

To conduct this experiment, a range of consumable and non-consumable materials were used.
The consumable ones include: soybean, sugar, starter culture, pineapple juice and water; whereas
the non-consumables include: automatic soy milk making machine, table spoon, beaker,
refrigerator and incubator.

5kg soybean seed was obtained from Agricultural Research Center, SNNPR, Ethiopia. Then the
bean was stored in Food Microbiology laboratory at room temperature until used. Pineapple fruit
and dairy yoghurt which was used as starter culture were bought from supermarket and stored
under refrigerated temperature for a day in food microbiology laboratory.

3.3.Methodology

3.3.1. Preparation of Soy Milk

Milk extract of soy bean was prepared following the method of (Mital et al. as reported by Lee et
al). The soybeans were cleaned to remove stones and any other contaminants. Then, two hundred
grams of healthy and unbroken soy bean seeds were soaked in 2 L of water for 12 h and then the
beans were rinsed with tap water. According to the user’s manual of Automatic Soy Milk Maker,
2 liters of water was added in the jar and soaked soybean was added in the hopper until it fills.
Then, after the hopper closed, the socket was plagued and the machine started to extract soya
milk. Finally, after 25 minutes soy milk was collected from the jar. This process is summarized
in figure 3.1 below.

11
 Soy bean cleaning

Soaking (200gm soy bean in 2 L water for 12 hour)

Draining

Rinsing (pure water)

Filling (Automatic Soy Milk Maker)

Plague & start

(25 minutes)

Soy milk

Figure 1: Preparation of soy milk using Automatic Soy Milk Maker

3.3.2. Preparation of Soy Yoghurt

Two hundred and fifty ml of prepared soy milk was allowed to cool to 45 ºC. Two table spoons
of starter culture were added with sterile spoon and then it was incubated at 45ºC for 12 hrs.
Then, soy yoghurt samples were supplemented with 5 and 10% pineapple Juice. The mixture was
then placed in the refrigerator for 3 h to stop fermentation at the end of the incubation period.
12gm of sugar then added to the coagulum, stirred and filled into clean bottles, corked and stored
(Jimoh and Kolapo, 2007; Miral and Steinkraius, 1999).

12
 Soy milk (250gm) cooling (45⁰C)

Inoculation
Starter culture (2 table spoon)

Incubation (45⁰C for 12 hours)

Pineapple juice Fortification

Refrigeration (3 hour)

12gm sugar

Stirring

Bottling

Storage
Figure 2: soy yoghurt production

In this study, three types of soy yoghurt samples were prepared using the same concentration of
starter culture. The first treatment was soy milk and 0.5 % starter culture; in the second and third

13
treatments, 5 % and 10 % pineapple juice was supplemented respectively in addition to starter
culture.

Treatment Ingredients
1(Control) Soymilk + 0.5 % starter culture
2 Soymilk + 0.5 % starter culture + 5% pineapple
3 Soymilk + 0.5 % starter culture + 10% pineapple
Table 2: Formulation of yoghurt

3.4.Variables

3.4.1. Dependent Variables

In this research, the dependent variables were sensory attributes of soy yoghurt formulated
according to table 3.1. The sensory attributes include: color, taste, flavor, viscosity and overall
acceptance.

3.4.2. Independent Variables

Pineapple juice concentration was the only independent variable which was expected to cause
difference on the sensory attributes of soya yoghurt.

3.5.Sensory Evaluation

The soya yoghurt samples were prepared and presented to untrained 10-member panel of judges
who were familiar with the consumption of yoghurt. The samples were labeled in three digit
numbers and assessed for color, flavor, consistency, taste and overall acceptability using a five-

14
point scale, where 5 indicates “like very much”, 4 indicates “like” 3 indicates “neither like nor
dislike”, 2 indicates “dislike” and 1 indicates “dislike very much”. Each panelist was provided
with enough privacy to avoid biased assessment (Hiba, 2004).

3.6.Experimental Design and Statistical Analysis

The experiment was arranged in a randomized complete block design with three replications for
each treatment. Analysis of variance was applied to the experimental data. The experimental unit
was 2.5 L soymilk, in order to have enough amount of soya yogurt for the sensory evaluation.

15
4. Result and Discussion

Table 4.1 demonstrates the sensory analysis result for the three samples. The scores of color,
flavor, consistency and overall acceptability of the two pineapple supplemented soy yoghurt
samples were not different significantly (p>0.5). The finding showed that the highest score of
color and consistency observed in the sample made using 100% soy yoghurt. The lowest score
was observed in the sample prepared using 10% pineapple and 90% soy yoghurt, similarly the
sample made using 5% pineapple and soy yoghurt. The sample made using 10% pineapple and
90% soy yoghurt had the highest taste score, while the sample made using 100% soy yoghurt had
the lowest score. The highest score of flavor and overall acceptability was observed in the
samples made using 10% pineapple and 90% soy yoghurt, similarly the sample made using 5%
pineapple and 95% soy yoghurt. The lowest score was observed in the sample made using 100%
soy yoghurt.

Table 1: Mean ± SD score of the soy yoghurt

Overall
Products Color Taste Flavor Consistency acceptability

10% Pineapple + 90%

3.70±1.055b 4.16±.791a 4.30±.959a 3.06±.739b 4.26±.691a
Soya yoghurt

5% Pineapple + 95% Soya

3.83±.834b 3.23±.897b 4.23±.817a 3.23±.678b 4.03±.668a
yoghurt

Control(100% Soya
4.53±.776a 2.73±.944c 2.90±1.066b 4.26±.739a 2.96±.890b
yoghurt)
Table 3: Mean ± SD score of the soy yoghurt, Means followed with similar letter in a column are not significantly
different.

According to the finding, fortification of soy yoghurt using pineapple juice observed
significantly different (p<0.05) score of sensory characteristics. However the increase in the
amount of pineapple was related to higher score in the case of taste, flavor, and overall
acceptability, the higher score for color and consistency was related to reduced amount of
pineapple. The samples made using 5%pineapple + 95%soy yoghurt and 10% pineapple+90%
soy yoghurt were not significantly different in color, flavor, consistency and overall
16
acceptability. But, the taste score of all the samples were significantly different. In fact the taste
is related to the sugar content of pineapple. But the insignificancy in color, flavor, consistency
and overall acceptability of the two samples made using 5% pineapple + 95%soy yoghurt and
10% pineapple + 90%soy yoghurt may be due to absence of negligible difference among the
samples when evaluated using five point hedonic scale.

According to Hiba, S. (2004), though significant difference may occur if the blending ratio had
been increased to 20% fruit+80%soy yoghurt, taste of the product becomes so sour and even an
acceptable as a product.

17
5. Conclusion and Recommendation

Result from the experiment indicated that fortification of soy yoghurt by pineapple fruit can
improve most of its sensory attributes. According to the finding, taste, flavor and overall
acceptability of soy yoghurt fortified with pineapple fruit was improved. The highest
concentration of pineapple was resulted the highest score, while the lowest one scored the least.
This might be caused due to the composition of sugar in pineapple fruit. On the other hand the
score observed for color indicated that the control (100%) soy yoghurt was mostly preferred by
the panelists. Since the color of dairy yoghurt which is familiar for the panelists is white, they
preferred the control mostly. Similarly consistency of the sample made using 100% soy yoghurt
scored the highest. Most probably consistency of the pineapple fortified samples was affected by
the addition of pineapple. The result indicated that the highest score of sensory characteristics
were related to sample made using 10% pineapple and 90% soy yoghurt. This sample was
selected as the best product among others.

The effect of flavor components of pineapple on the soy milk based yoghurt and its
physicochemical property should be understood well through further study to produce soy milk
based yoghurt which can be a substitute for dairy yoghurt.

18
6. References

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Combinations on the Quality of Soymilk-Based Yoghurt. Journal of Food Processing and

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Belleville, J. (2002). Hypocholestrolemic Effect of Soy Protein. Nutrition, 18, 684-685.

Buono, M.A., Setser, C., Erickson, L.E. and Fung D.Y.C. (2006).Soymilk Yoghurt: Sensory

Evaluation and Chemical Measurement. Journal of Food Science, 55, 528-531.

Cheng, Y.J., Thompson, L.D. and Brittin, H.C. (1990).Soghurt, a yoghurt-like soybeanproduct:

Development and properties.Journal of Food Science, 55, 4, 1178-1179.

Darke, M.A. and Gerard, P.D. (2003).Consumer attitudes and acceptability of soy-fortified

yoghurts. Journal of Food Science, 68, 3, 1118-1122.

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Appendix

ANOVA table for color

Source DF Sum of squares mean square F value Pr>F

Product 2 12.02 6.01 7.88 0.00

Panelist 9 10.40 1.15 1.51 0.15

Error 78 59.53 0.76 2.67 0.06

Corrected Total 89 81.95

Table 4: ANOVA table for color

ANOVA table for Taste

Source DF Sum of Squares Mean Square F Value Pr > F

Product 2 31.75 15.87 19.01 <.0001
Panelist 9 2.26 0.25 0.30 0.9722
Error 78 65.13 0.83
Corrected Total 89 99.15
Table 5: ANOVA table for taste

ANOVA table for Flavor

Source DF Sum of Squares Mean Square F Value Pr > F

Product 2 37.42 18.71 30.32 <.0001
Panalist 9 10.23 1.14 1.84 0.0736
Error 78 48.13 0.62
Corrected Total 89 95.78
Table 6: ANOVA table for flavor

I
ANOVA table for Consistency

Source DF Sum of Squares Mean Square F Value Pr > F

Product 2 25.35 12.67 22.95 <.0001
Panalist 9 2.01 0.22 0.40 0.9291
Error 78 43.08 0.55
Corrected Total 89 70.45
Table 7: ANOVA table for consistency

ANOVA table for Overall acceptability

Source DF Sum of Squares Mean Square F Value Pr > F

Product 2 28.82 14.41 28.37 <.0001
Panalist 9 10.17 1.13 2.23 0.0287
Error 78 39.62 0.51
Corrected Total 89 78.62
Table 8: ANOVA table for overall acceptability

II