Preparation of Adansonia digitata flavoured Soy Milk based yoghurt
| dc.contributor.author | Muredzi, Perkins | |
| dc.date.accessioned | 2023-06-19T10:36:46Z | |
| dc.date.available | 2023-06-19T10:36:46Z | |
| dc.date.issued | 2014-05-22 | |
| dc.description | Preparation of Adansonia digitata flavoured Soy Milk based yoghurt | en_US |
| dc.description.abstract | An Adansonia digitata flavoured Soy Milk based yoghurt is prepared by leaching soybean meal with aqueous solution having a pH of 4 to 5 to remove sugars without removing protein, leaching a resultant residual sugar free cake with an aqueous solution having a pH above 7 to dissolve protein material, adjusting the pH of a resulting protein containing filtrate to 6.5 to 7.0 adding sucrose to the filtrate, flavouring with Adansonia digitata powder and homogenising to produce a flavoured Soy Milk, sterilising at about 116 0C and fermenting with a mixed bacterial culture comprising in addition to Lactobacillus delbrueckii, a strain capable of stimulating growth of Lactobacillus delbrueckii , in an incubator (at 37-40 0C) to produce Soy Yoghurt. | en_US |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/761 | |
| dc.language.iso | en | en_US |
| dc.publisher | Harare Institute of Technology | en_US |
| dc.title | Preparation of Adansonia digitata flavoured Soy Milk based yoghurt | en_US |
| dc.type | Working Paper | en_US |
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