Protein fraction profile and physicochemical quality of Blacksoyghurt drink

Abstract

Blacksoyghurt is often processed using lactic acid bacteria to increase its nutritional content, but the growth of the microorganism affects the content and organoleptic analysis. Therefore, this study aimed to determine the effect of longer fermentation time on the chemical and organoleptic characteristics of Blacksoyghurt. The samples were divided into 4 treatment groups, which consisted of different durations, i.e., 0, 3, 6, 9, and 12 hrs. The result showed that variation in time significantly affected the protein content, fat content, pH, total acid, viscosity, total dissolved solids, and the organoleptic characteristics of the product, but no significant effect was observed on the total solids. Based on the chemical and organoleptic analysis, the best treatment was 12 hrs.