National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Plant-based soy yogurt, as an alternative to traditional dairy yogurt, has gained widespread acceptance owing to its nutritional benefits and versatility. This study investigated soy curd prepared with various starting materials, including chili, cow yogurt starter, and buffalo yogurt starter, and evaluated their bacterial counts in CFU/ml. Significant variations in bacterial counts were observed among different preparations. The Soy curd milk was fermented naturally with the use of green chilies. For this pH was found to be 5.5±0.2, with 1.325g/L TA. The CFU count was found to be 1.1×106. The antioxidant activity of curd was observed through radical scavenging activity, with a maximum percent RSA of 52.72% at 40 ug/ml by the DPPH assay.. Furthermore, antimicrobial activity by agar well diffusion showed that soy curd inhibited Staphylococcus aureus and Shigella sonnei. Sensory analysis provided valuable insights into the sensory characteristics of soy yogurt products, which are crucial for consumer acceptance and preference. The one-way ANOVA demonstrate a highly significant difference (p-value < 0.001) in sensory parameters among the three curd samples. This study provides few insights of biochemical and microbiological parameters for prepared Soy curd by natural fermentation using green chilies.
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