QUALITY ANALYSIS OF SOY MILK AND SOY YOGHURT

THESIS

BY

SEEMA GUL TUNIO

REG. NO. 2K16-APT-15

DEPARTMENT OF ANIMAL PRODUCTS TECHNOLOGY

FACULTY OF ANIMAL HUSBANDRY AND VETERINARY SCIENCES

SINDH AGRICULTURE UNIVERSITY TANDOJAM

2019

i
 QUALITY ANALYSIS OF SOY MILK AND SOY YOGHURT

BY

SEEMA GUL TUNIO

REG. NO. 2K16-APT-15

A THESIS SUBMITTED THROUGH THE DEPARTMENT OF ANIMAL PRODUCTS

TECHNOLOGY, FACULTY OF ANIMAL HUSBANDRY AND VETERINARY SCIENCES,

SINDH AGRICULTURE UNIVERSITY TANDO JAM IN CONNECTION WITH THE

PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF

MASTER OF PHILOSOPHY (M.PHIL)

IN

ANIMAL PRODUCTS TECHNOLOGY

2019

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 DEDICATION

This humble effort is dedicated to:

The sake of Allah, my Creator and my Master,

My great teacher and messenger, Mohammed (May Allah bless

And grant him), who taught us the purpose of life,

My homeland Pakistan, the warmest womb;

The Sindh Agriculture University Tandojam; my second magnificent home;

My great parents and Teacher, who never stop giving of themselves in countless

Ways,

All my APT members who really supported and helped me as my own family

members.

My dearest sisters Hasina & Anjum, who lead me through the valley of darkness

With light of hope and support,

My beloved brothers; particularly my dearest brother,

Mohammad Nawaz, who stands by me when things look bleak,

My friends who encourage and support me.

All the people in my life who are most important to me

I dedicate this research.

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 TABLE OF CONTENTS

CHAPTER PARTICULARS PAGE

APPROVAL CERTIFICATE BY THE SUPERVISORY

i
COMMITTEE

RESEARCH CERTIFICATE ii

THESIS RELEASE FORM iii

HALF TITLE PAGE iv

ACKNOWLEDGEMENTS v

LIST OF ABBREVIATIONS vi

LIST OF FIGURES Vii

LIST OF APPENDICES Viii

ABSTRACT Ix

1
INTRODUCTION 1

II
REVIEW OF LITERATURE 3

III
MATERIALS AND METHODS 11

IV
RESULTS 18

V
DISCUSSION 33

VI
SUMMERY, CONCLUSIONS AND SUGGESTION 37

LITERATURE CITED 41

APPENDICES 47

SYNOPSIS 55

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 QUALITY ANALYSIS OF SOY MILK AND SOY YOGHURT

APPROVAL CERTIFICATE BY THE SUPERVISORY COMMITTEE

BY

SEEMA GUL TUNIO

1. SUPERVISOR DR. ATTA HUSSAIN SHAH

Associate Professor
Department of Animal Products Technology
Faculty of Animal Husbandry and Veterinary Sciences,
Sindh Agriculture University Tando Jam

2. CO- SUPERVISOR-I DR. GULBAHAR KHASKHELI

Assistant Professor
Department of Animal Products Technology
Faculty of Animal Husbandry and Veterinary Sciences,
Sindh Agriculture University Tando Jam

3. CO- SUPERVISOR-II DR. MUNEER AHMED JAMALI

Lecturer
Department of Animal Products Technology
Faculty of Animal Husbandry and Veterinary Sciences, Sindh
Agriculture University Tando Jam

___________________________ 2019
DATE OF THESIS DEFENCE

I
 DEPARTMENT OF ANIMAL PRODUCTS TECHNOLOGY

FACULTY OF ANIMAL HUSBANDRY AND VETERINARY SCIENCES

SINDH AGRICULTURE UNIVERSITY TANDOJAM

RESEARCH CERTIFICATE

This is to certify that the present research work entitled “Quality analysis of soy milk and soy

yoghurt “embodied in this thesis has been carried out by Miss Seema Gul Tunio, under my

supervision and guidance in connection with the partial fulfillment of the requirement for the

degree of Master of Philosophy in Animal Products Technology and that the work is original.

DR.ATTA HUSSAIN SHAH

Associate Professor
Dated: ________________________2019 and
Research Supervisor

II
 SINDH AGRICULTURE UNIVERSITY TANDOJAM

THESIS RELEASE FORM

I, Seema Gul Tunio, here by authorize the Sindh Agriculture University Tandojam, to supply

copies of my thesis to libraries or individuals upon request.

(Signature)

____

(Date)

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QUALITY ANALYSIS OF SOY MILK AND SOY YOGHURT

BY

TUNIO

IV
 ACKNOWLEDGEMENTS

I thank the Almighty ALLAH for giving me the strength and patience to work
through these years. This study would not be completed; without His gracing and blessings. Due
to this study today I can stand proud with my head held high.

Here, my greatest acknowledgement goes to my teacher and M. Phil supervisor

Dr. Atta Hussain Shah, Associate Professor and Chairman, Department of Animal Products
Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture
University TandoJam, for his guidance, valuable ideas, comments, suggestions and endless
support during my research work and the writing process.

Immeasurable appreciation and deepest gratitude also goes to my teacher and

research Co-supervisor-I, Dr. Gul Bahar Khaskheli, Assistant Professor, Department of Animal
Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture
University Tandojam for rectifying my manuscript, valuable suggestions and constant
encouragement throughout my study. I am also highly thankful to my teacher and research Co-
supervisor-II, Dr. Muneer Ahmed Jamali, Lecturer, Department of Animal Products Technology,
Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam
he putted great efforts to explain things clearly and simply which were complicated for me at that
stage.

Throughout my thesis writing period and research my supervisory committee

provided encouragement, sound advice, good teaching, good company, and lots of good ideas. I
would have been lost without them.

I also humbly extend my thanks to all concerned persons, Dr. Ghulam Shabir
Barham (Lecturer), Humera Hanif Arain (Dairy Technologist), Rustam Khaskheli, Amjad Isani
and other staff members of Department of Animal Products Technology. I also want to say thanks
to Dr.Altaf Hussain (classmate) who always pushed me to complete my work on time.

SEEMA GUL TUNIO

V
 LIST OF ABBREVIATIONS

ANOVA Analysis of Variance

AOAC Association of Official Analytical Chemists

BSI British Standards Institution

LSD Least Significant Difference

SE Standard Error

VI
 LIST OF FIGURES

FIGURE PARTICULARS PAGE

4.1 pH in Soy and Buffalo milk and Yoghurt 19

4.2 Acidity % in Soy and Buffalo milk and Yoghurt 19

4.3 Moisture % in Soy and Buffalo milk and Yoghurt 21

4.4 Total Solids % in Soy and Buffalo milk and Yoghurt 21

4.5 Protein % in Soy and Buffalo milk and Yoghurt 23

4.6 Fat % in Soy and Buffalo milk and Yoghurt 23

4.7 Carbohydrate % in Soy and Buffalo milk and Yoghurt 25

4.8 Ash % in Soy and Buffalo milk and Yoghurt 25

4.9 Nutritive Value in Soy and Buffalo milk and Yoghurt 27

4.10 Syneresis % in Soy and Buffalo Yoghurt 27

4.11 Appearance in Soy and Buffalo milk and Yoghurt 29

Odour in Soy and Buffalo milk and Yoghurt
4.12 29

4.13 Taste in Soy and Buffalo milk and Yoghurt 31

Body/Texture in Soy and Buffalo milk and Yoghurt
4.14 31

4.15 Overall Acceptability in Soy and Buffalo milk and Yoghurt 32

VII
 LIST OF APPENDICES

APPENDIX PARTICULARS PAGE

Descriptive statistics for the physical characteristics of
I Buffalo milk, soy milk, buffalo yoghurt and soy yoghurt 47
samples

One way analysis of variance (ANOVA) for physical

II 47
characteristics of Buffalo and soy milk samples

One way analysis of variance (ANOVA) for physical

III 48
characteristics of Buffalo yoghurt and soy yoghurt samples

Descriptive statistics for chemical characteristics of Buffalo

49
IV milk, soy milk, buffalo yoghurt and soy yoghurt samples

One way analysis of variance (ANOVA) for chemical

V 50
characteristics of Buffalo and soy milk samples

One way analysis of variance (ANOVA) for chemical

VI 51
characteristics of Buffalo yoghurt and soy yoghurt samples

Descriptive statistics for sensory characteristics of Buffalo

VII 52
milk, soy milk, buffalo yoghurt and soy yoghurt samples

One way analysis of variance (ANOVA) for sensory

VIII 53
characteristics of Buffalo milk and soy milk samples

One way analysis of variance (ANOVA) for sensory

IX 54
characteristics of buffalo yoghurt and soy yoghurt samples

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 AN ABSTRACT OF THE THESIS

SEEMA GUL TUNIO FOR MASTER OF PHILOSOPHY (M.PHIL)

REG.NO.2K16-APT-15 MAJOR ANIMAL PRODUCTS TECHNOLOGY

TITLE: Quality analysis of soy milk and soy yoghurt

Current study was conducted to determine the quality analysis of soy milk and soy
yoghurt. A total of five batches (each in triplicate) of soy yoghurt and buffalo yoghurt were
produced and analyzed against their milk samples for comparison. Physico-chemical
characteristics, titratable acidity %, pH value, moisture %, total solids %, protein %, fat %,
carbohydrate %, ash %, nutritive value and syneresis were determined according to the established
methods. Soy milk and soy yoghurt have higher (P< 0.05) pH values (6.94 and 4.79) and moisture
content (90.55 and 88.01%) than buffalo milk and yoghurt i.e. (6.69 and 4.39) and (84.86 and
83.01%) respectively. While, few values were lower in soy milk like titratable acidity (0.05%),
total solids (9.44%), protein (3.47%), fat (2.57%), carbohydrate (3.01%), ash (0.37%) and nutritive
value (49.07%) as compared to buffalo milk (0.17%, 15.13%, 4.18%, 6.16%, 4.06%, 0.72% and
88.47% respectively). Furthermore, buffalo yoghurt revealed significantly higher (P< 0.05) values
for titratable acidity, total solids, protein, fat, carbohydrate, ash and nutritive value (i.e. 1.09%,
16.99%, 6.28%, 6.23%, 3.62%, 0.86% and 95.7% respectively) than that of soy yoghurt (i.e.
0.57%, 12.01%, 5.18%, 4.15%, 2.04%, 0.62% and 66.28% respectively). Syneresis was found
more in soy yoghurt (29.78%) than that of buffalo yoghurt (23.66%). The average
appearance/color, odor/aroma, flavor/taste, body/texture and overall acceptability score of buffalo
milk and yoghurt were recorded higher (P< 0.05) as compared to soy milk and soy yoghurt. In
conclusion, although soy yoghurt has comparatively lower nutritive value and perceived low
overall acceptability than buffalo yoghurt; soybean being a cheap and easily available serve as
alternative good source of energy.

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