Dangang Bossi Donald Sévérin

Optimized Conditions for the Production of Yogurt from Soya Bean (Glycine max) and Cinnamon (Cinnamomum verum)

Momo Kenfack Chancel Hector, Love Adjei Oraikwu, Bilkissou Njapndounke, Dangang Bossi Donald Sévérin, Kengne Notong Jules Léa & Zambou Ngoufack François · European Journal of Nutrition & Food Safety · 2024

This study aimed at producing functional soy bean yoghurt by optimizing the production conditions using response surface methodology. The quantity of ferment (LYOFAST Y439A) (50–100 g) and quantity of cinnamon (10-40 g) were optimized using central composite design. Responses (gl...