Physiochemical Study of Yoghurt-like Product from Breadfruit, Coconut and Soybean Extracts Stored at Different Temperature

Yoghurt-like products has been produced from a blend of soybean, coconut and breadfruit extract in the ratio B20:C20:S60, B20:C30:S50, B30:C20:S50 and B30:C30:S40 using Lactobacillus acidophilus on the substrates. Two sets of yoghurt-like products from these composites blend was produced and stored at refrigeration (5oC) and then at ambient temperature (29±2oC) for 4 weeks and 5 days, respectively. They were examined for changes in physicochemical properties against commercial (100% cow milk) dairy yoghurt as control. The changes in total solids (mg/L) reveals the following ranges for B20:C20:S60 (6.14 -14.00), B20:C30:S50 (4.10-13.10), B30:C20:S50 (4.02-12.04), B30:C30:S40 (3.20-12.42) and control (8.01- 20.00) and B20:C20:S60 (4.22-14.00), B20:C30:S50 (3.20-13.10), B30:C20:S50 (2.80-12.04), B30:C30:S40 (3.10-12.42) and control (8.10-20.00) for refrigeration and ambient temperature, respectively. The changes in pH ranges are as follows for B20:C20:S60 (3.80-5.40), B20:C30:S50 (3.60-5.00), B30:C20:S50 (3.60-5.00), B30:C30:S40 (3.20-4.80) and control (2.80-4.60) and B20:C20:S60 (3.90-5.60), B20:C30:S50 (3.60-5.20), B30:C20:S50 (3.40-5.00), B30:C30:S40 (3.40-4.80) and control (2.78-4.80) for refrigeration and ambient temperature, respectively. The titratable acidity (g/L) reveals the following ranges for B20:C20:S60 (0.42-1.20), B20:C30:S50 (0.32-1.00), B30:C20:S50 (0.34- 0.80), B30:C30:S40 (0.30-0.9) and control (0.50-1.40), and B20:C20:S60 (0.40-1.20), B20:C30:S50 (0.32-1.00), B30:C20:S50 (0.32-0.80), B30:C30:S40 (0.30-0.70) and control (0.52- 1.80) for refrigeration and ambient temperature, respectively. The viscosity (Ns/m2) ranges are as follows for B20:C20:S60 (300-500), B20:C30:S50 (355-470), B30:C20:S50 (350-480), B30:C30:S40 (340-475) and control (400-600), and B20:C20:S60 (340-500), B20:C30:S50 (330-470), B30:C20:S50 (315-480), B30:C30:S40 (300-480) and control (430-600) for refrigeration and ambient temperature, respectively. The non-dairy yoghurt produced showed characteristics as per with the dairy yoghurt, as they exhibited almost same pattern of changes during the storage period.