| Properties |
SMY0 |
SMY1 |
SMY2 |
SMY3 |
F value |
| Fat (%) |
3.40a±0.02 |
2.51b±0.05 |
2.62c± 0.03 |
2.65cd ± 0.22 |
4.58** |
| SNF (%) |
12.00a±0.50 |
12.62b ± 0.12 |
13.2c ± 0.02 |
14.45d ± 0.31 |
13.62** |
| Protein (%) |
3.70a ± 0.15 |
6.20b ± 0.15 |
6.53c ± 0.13 |
7.23d ± 0.21 |
20.23** |
| Acidity (%) |
1.00a ± 0.01 |
1.20b ± 0.03 |
1.40c ± 0.01 |
1.60d ± 0.02 |
5.20** |
| pH |
4.62a ± 0.12 |
4.51a ± 0.21 |
4.32b ± 0.15 |
4.21c ± 0.11 |
4.84** |
| Syneresis (%) |
20.15a ± 0.30 |
20.25a ± 0.20 |
20.40a ± 0.25 |
21.0 a ± 0.25 |
1.20** |
|
| *(Values given are mean values of three trials); SMY0 – Soy milk inclusion @0% (Control); SMY1-Soymilk inclusion @10%; SMY2- Soymilk inclusion @20% SMY3-Soymilk inclusion @30. |
| Table 1: Physico-Chemical Properties of Yoghurt With Soy Milk*. |
