Free fatty acid (FFA) values obtained during 21-days storage analysis of yoghurts ranged from 0.9 mmol/100g to 1.2 mmol/100g for SPCY, 0.7 mmol/100g to 1.2 mmol/100g (DPSY) and 0.7 mmol/100g to 0.9 mmol/100g in CMY.
Flavour components of soy-peanut-cow milk yoghurt (SPCY), defatted peanut-soy milk yoghurt (DPSY), and cow milk yoghurt were analysed using GC-MS.
Effect of Storage Days on the Titratable Acid Content of SPCY, DPSY and CMY Samples
Effect of Storage Days on the Susceptibility of SPCY, DPSY and CMY Samples to Syneresis
The differences in STS of the various yoghurts studied (SPCY, DPSY and CMY) (Figure 4) can be attributed to three main factors: The different proteins present in the yoghurt (which led to differences in their interactions with water); the proportions of the different proteins present in the mixture; and the fat content of the yoghurt product [6, 8, 19].
Effect of Storage Days on Free Fatty Acid Content of SPCY, DPSY and CMY Samples
Effect of Storage Days on Peroxide Value of SPCY, DPSY and CMY Samples