Abstract:The aim of this research was to develop yogurt analogue by blending soy-maize milk and to study its sensory and keeping quality. D-optimal mixture design was employed for the formulation of soy-maize yogurt analogue. Five different formulations containing soymilk and maize milk in the ratio of 100:0, 85:15, 70:30, 55:45 and 40:60 were prepared. Sugar (6 g per 100 g milk base), xanthan gum (0.005 g per 100 g milk base) and culture (2U per 20 l) were mixed in all formulations. The prepared yogurts were subjected… Show more
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