FORMULATION AND EVALUATION OF MANGO POMACE FLAVORED SOYMILK YOGURT AS A NOVEL PLANT-BASED ALTERNATIVE TO DAIRY PRODUCTS

Abstract

In the present era, there is a growing demand for natural and healthier alternatives to dairy-based products. Soy milk stands out as an excellent substitute, offering enhanced nutritional value and catering to individuals with lactose intolerance. In this research, soy milk yogurt was crafted from nutrient-dense soymilk, with the addition of mango pomace (MP) to naturally enhance its flavor. Stevia, a natural zero-calorie sweetener, was also incorporated. Four distinct treatments were administered: T1 (control - 100% soymilk + 0% MP +s 1.5% stevia) and other treatments T2 (95% soymilk + 5% MP + 1.5% stevia), T3 (90% soymilk + 10% MP + 1.5% stevia), and T4 (85% soymilk + 15% MP + 1.5% stevia) to create soy milk yogurt samples. Each treatment underwent proximate analysis to determine crude fat, crude protein, crude fiber, mineral, and moisture content. Viscosity, pH, total flavonoid content (TFC), total phenolic content (TPC), and sensory characteristics were assessed through various tests. The results revealed that the soy milk yogurt, enriched with MP and stevia, exhibited a delightful taste and smooth texture, offering balanced sweetness with a low caloric profile. Furthermore, it displayed high TPC and TFC contents, making it a favorable choice for lactose-intolerant consumers seeking dairy-free and nutritious products.