Development of Drinking Yoghurt Product from Soymilk Supplemented with Black Sesame Seeds

Abstract

This study aimed to develop a black sesame-added soy milk yogurt drink using stevia syrup as a natural sugar substitute. The research evaluated various formulations by adjusting the soybean-to-water ratios (1:5, 1:6, and 1:7 by weight), stevia syrup concentrations (4%, 6%, 8%, and 10% by weight), and black sesame water to yogurt ratios (1:5, 1:7, and 1:9 by weight). After sensory evaluation using a 9-point hedonic test by 30 panelists, the yoghurt formula with a soybean-to-water ratio of 1:6, 8% stevia syrup, and black sesame water to yoghurt ratio of 1:7 was selected with the highest overall liking scores. The drinking yoghurt from soymilk supplemented with added black sesame seeds exhibited a lightness (L*) of 46.25, yellowness (b*) of 2.16, redness (a*) of 0.01, and pH value of 4.41. It had a viscosity of 6.72 Pa·s and a lactic acid bacteria count of 8.0 × 10⁷ CFU/ml. Additionally, it contained 8.63 log CFU/mL of Lactobacillus acidophilus and 9.71 log CFU/mL of Bifidobacterium animalis spp. lactis. Nutritional analysis revealed that per 100 mL, the drink provided 41 kcal, 2.00 g protein, 5.76 g carbohydrates, 5.27 mg sodium, and 11.84 mg calcium, with no cholesterol and added sugar. Consumer acceptance test was conducted with 100 participants showed that the participants rated the attributes of appearance, color, aroma, taste, texture, and overall preference as moderate to highly favorable and 67% of consumers rated the acceptance of this developed drinking yoghurt as high.