2023
DOI: 10.24018/ejfood.2023.5.4.702
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Production of a Probiotic Soy-Soursop Yogurt Containing Lactobacillus rhamnosus yoba 2012

Joanitah Nanyondo,
Stellah Byakika,
Ivan Muzira Mukisa

Abstract: There is an increasing demand for functional food products developed from local resources. In this work, Lactobacillus (Lb.) rhamnosus yoba 2012 and Streptococcus thermophilus were used to produce a soy-soursop probiotic yogurt. Soy milk was supplemented with soursop pulp in amounts of 0%, 5%, 10%, and 15%. The mixtures were pasteurized at 85 °C for 15 s, cooled, inoculated with a starter and incubated at 45 °C for 24 h. Samples were taken at 0, 2, 4, 6 and 24 hours for analysis of pH, acidity, and Lb. rhamnos… Show more

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