Physicochemical Properties of Yoghurt Analog from Peanut and Soy Milk
DOI:
10.29303/jppipa.v11i2.10058Published:
2025-02-28Issue:
Vol. 11 No. 2 (2025): FebruaryKeywords:
Inulin, Peanut milk, Plant-based yoghurt, Soy yoghurtResearch Articles
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Abstract
The global demand for plant-based dairy alternatives is driven by health, environmental, and food allergy or intolerance concerns. This movement has promoted plant-based yoghurts, which are nutrient-rich and non-dairy. This study examines the physicochemical and sensory characteristics of yogurts made from peanut milk and soy milk, both with and without the presence of filler, a prebiotic polysaccharide. Peanut milk yogurt exhibited a greater fat content of 11.2% wb, protein levels at 6.2% wb, and increased viscosity when compared to soy yogurt. However, soy yogurt exhibited elevated microbial loads (1.5 × 10¹¹ CFU/mL) and protein content when supplemented with inulin, suggesting improved fermentation activity. Both yogurts displayed pH levels appropriate for consumption (4.1–4.6), with peanut milk yogurt demonstrating a marginally higher acidity compared to soy yogurt. The addition of filler had a notable effect on the sensory profile, enhancing texture, taste, and overall acceptability for both peanut milk yogurt and soy yogurt. It is noteworthy that filler-enriched peanut milk yogurt exhibited diminished microbial loads and decreased viscosity, probably as a result of unutilized carbohydrate content and the presence of inhibitory metabolites from fermentation. Proximate analysis indicated that peanut milk yogurt has the potential to function as an effective plant-based yogurt alternative, exhibiting quality comparable to soy yogurt. Organoleptic testing revealed a clear consumer preference for formulations supplemented with inulin, resulting in ratings ranging from "like slightly" to "like extremely." This thorough examination offers significant perspectives on the possibilities of legume-based yogurts in addressing the increasing consumer interest in healthy, plant-derived dairy substitutes
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Author Biographies
Dewi Kurnianingsih Arum Kusumahastuti, Satya Wacana Christian University
Karina Bianca Lewerissa, Satya Wacana Christian University
Margareta Novian Cahyanti, Satya Wacana Christian University
Sri Hartini, Satya Wacana Christian University
Rifka Dwi Natalia, Satya Wacana Christian University
Yulia Frida Nugrahani, Satya Wacana Christian University
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Copyright (c) 2025 Dewi Kurnianingsih Arum Kusumahastuti, Karina Bianca Lewerissa, Margareta Novian Cahyanti, Sri Hartini, Rifka Dwi Natalia, Yulia Frida Nugrahani
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