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Development and Standardization of flavored soya (Glycine max) Yogurt drink

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dc.contributor.authorAbungan, Ariana R.
dc.contributor.authorAgasen, Alejandra Gabrielle N.
dc.contributor.authorPresbitero, Denneil C.
dc.date.accessioned2025-10-24T06:34:13Z
dc.date.available2025-10-24T06:34:13Z
dc.date.issued2025-05
dc.descriptionFull text
dc.description.abstractThis study focused on the development and standardization of flavored soya yogurt drink using soy milk and natural fruit-based flavorings. The product was developed through a process of fermentation, followed by the addition of different flavors, including mango, roselle, pineapple and mulberry. The study was conducted to develop an acceptable flavored soya yogurt drink and determine its sensory qualities, physicochemical properties, microbiological qualities, and cost of production. A series of sensory evaluations, including ranking, acceptability, and descriptive tests, were conducted to assess consumer preferences. Among the four variants, mango-flavored soya yogurt drink emerged as the most preferred based on sensory characteristics in terms of appearance light yellow, moderate mango odor, moderate soya odor, moderate to strong sourness, moderate sweetness, moderate to strong mango flavor, moderately viscous and smooth. The general acceptability in terms of appearance, aroma, flavor, texture, and overall acceptability was like extremely. As the physicochemical and microbiological qualities, the mango-flavored soya yogurt drink passed the standard in terms of water activity (0.97), total soluble solids 18°Brix, carbohydrates 16. 642g/100g, and moisture content 80.3/100g, and it was safe for consumption. Additionally, packaging and labeling were considered for market readiness, and 200mL per bottle of mango-flavored soya yogurt drink cost Php 34.10 product demonstrated affordability and commercial potential
dc.identifier.citationAbungan, A. R., Agasen, A. G. N. & Presbitero, D. C. (2025). Development and Standardization of flavored soya (Glycine max) YOGURT DRINK. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/569
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.sdgSDG 3
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.titleDevelopment and Standardization of flavored soya (Glycine max) Yogurt drink
dc.typeThesis
dspace.entity.typePublication
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