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

Abstract

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 (global acceptability and scavenging activity) obtained from experimental runs were fitted into second order polynomial regression model. Also, the multiple optimization technic was used to obtain the compromised optimum condition. The optimized yoghurt was evaluated for its pH and proximate composition using standard methods. The optimum conditions for the production of this yoghurt was as thus: 69.64 g for quantity of ferment and 10 g for quantity of cinnamon, 100 g soya beans, 100 g of sugar and 1 L of water soybeans. Soy bean yoghurt made from optimized conditions had a global acceptability of 6.8, scavenging activity of 34 %. Also, protein, fat, carbohydrate, calcium, sodium magnesium and energy value was respectively 17.1%, 2.91%, 17.93%, 144 mg/100 g, 159.91 mg/100g, 159.91 mg/100g, 63.18 mg/100g and 166.31 kcal/100g. Thus, acceptable yoghurt with functional properties can be obtained from soya beans and cinnamon.