Browsing by Author "Murao, Cassandra Jane B."

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    Development and Standardization of flavored soymilk (Glycine mas) YOGURT
    (Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025) Florendo, Leslynn P.; Murao, Cassandra Jane B.; Ramos, Mitch Juliet C.
    The study was conducted to develop an acceptable flavored soymilk yogurt and determine its sensory qualities, physicochemical properties, microbiological qualities, and cost of production. The product was developed through a process of fermentation, followed by the addition of different flavors, including mango, banana, roselle and papaya. Sensory evaluation, through acceptability test, revealed that the papaya-flavored soymilk yogurt was ranked first in terms of general acceptability. The papaya flavored soymilk yogurt was described as light orange in color, slight yogurt odor, slight milky odor, moderate to strong papaya odor, strong/extensive sweetness, moderate sourness, slight to moderate milky flavor, slight to moderate papaya flavor, moderately smooth, moderately viscous, moderately grainy. The general acceptability in terms of appearance, color, flavor and texture is like extremely and aroma is like very much. As per physicochemical properties and microbiological qualities, the papaya flavored soymilk yogurt passed the standards in terms of water activity (0.82), moisture content 74.6g/100g, crude ash 0.418g/100g, crude fat 0.806g/100g, crude protein 2.82g/100g, carbohydrates 21.36, pH 4.18, total soluble solids 24⁰Brix, titratable acidity 0.626%. A 90 grams per container of papaya flavored soymilk yogurt cost Php 24.97.