Please login first
Formulation and Evaluation of Date Syrup Flavored Soy Milk Yogurt, A Novel Plant Based Alternative of Dairy Products
* , , ,
1  National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
Academic Editor: Antonio Bevilacqua (registering DOI)

The healthier and natural alternatives to traditional dairy based products are in demand nowadays, that’s why the use of soy milk as a dairy substitute has gained popularity due to its numerous health benefits and suitability for lactose-intolerant individuals. Soymilk is produced from soybean, a leguminous plant that is widely cultivated for its edible beans. Soy milk is produced by soaking, grinding, and boiling soybeans and then straining the liquid. In this research yogurt, a fermented form of milk was produced from nutrient-dense soy milk with several health benefits such as reducing the risk of heart diseases, improving bone health, favorable for the digestive system, and helping in weight management. Additionally, stevia a natural zero-calorie sweetener derived from the leaves of the Stevia rebaudiana plant and date syrup, also known as date honey or date molasses, made from dates, the fruit of the date palm tree (Phoenix dactylifera) rich in vitamins and minerals, aims to enhance the sweetness and nutritional profile of the soy-based yogurt were added. The four treatments were conducted, T1 control without stevia and date syrup only (100%) yogurt and other treatments T2 (95%) and (5%), T3 (90%) and (10%), T4 (85%) and (15%) soy yogurt and date syrup with 1.5% stevia were prepared. All the treatments were subjected to different proximate analyses to determine protein, fat, fiber, minerals and moisture. The various tests were performed to check the total phenolic content (TPC) and total flavonoid content (TFC) along with the determination of antibacterial and antioxidant properties of the flavored yogurt. Also, the physicochemical properties, including pH, viscosity, and sensory attributes, were assessed to evaluate the textural and sensory characteristics of the soy yogurt with varying sweetener levels. The findings of this research demonstrated that the incorporation of stevia and date syrup in soy milk-based yogurt effectively provided a balanced and natural sweetness while maintaining a low-calorie profile. The resulting product exhibited a smooth texture and appealing taste, with antimicrobial and antibacterial properties with high TPC and TFC content, making it an attractive option for health-conscious consumers seeking a dairy-free and nutritious yogurt alternative.

Keywords: Dairy Alternatives; Date Syrup; Soy Milk; Soy Yogurt; Stevia;