Production of a Probiotic Soy-Soursop Yogurt Containing Lactobacillus rhamnosus yoba 2012



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Submitted Jun 19, 2023
Published Aug 31, 2023
10.24018/ejfood.2023.5.4.702

Abstract viewed = 337 times

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There is an increasing demand for functional food products developed from local resources. In this work, Lactobacillus (Lb.) rhamnosus yoba 2012 and Streptococcus thermophilus were used to produce a soy-soursop probiotic yogurt. Soy milk was supplemented with soursop pulp in amounts of 0%, 5%, 10%, and 15%. The mixtures were pasteurized at 85 °C for 15 s, cooled, inoculated with a starter and incubated at 45 °C for 24 h. Samples were taken at 0, 2, 4, 6 and 24 hours for analysis of pH, acidity, and Lb. rhamnosus yoba 2012 counts. Consumer acceptability and willingness to purchase were determined after 24 h of fermentation. The most acceptable sample was analyzed for nutritional composition. Lb. rhamnosus grew in the soy-soursop yogurt up to 8.1-9.3 log cfu/mL. The highest cell growth was observed in yogurt containing 5% soursop whereas the lowest was observed in yogurt containing 15% soursop. Yogurt pH reduced to 3.9-4.4, with 15% soursop having the lowest pH (p<0.05). Titratable acidity increased to 0.6%-0.9% lactic acid. All the yogurts were accepted although those containing 15% soursop had the lowest scores (5 = neither like nor dislike). There were no yeasts, molds or coliforms detected during the 21 days of cold storage (4 ℃) of all the yogurt. Therefore, adding soursop to soymilk produces a satisfactory probiotic soy-soursop yogurt.

Keywords: Lb. rhamnosus Probiotic Soursop Soy Yogurt

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