Development and Quality Evaluation of Non-Dairy Yogurts

Evaluation of Non-Dairy Yogurts


  • Hina Naz Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
  • Nighat Raza 1Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
  • Shamas Murtaza Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
  • Ambreen Naz Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
  • Umar Farooq Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan



Dairy Alternatives, Synbiotic Foods, Functional Foods, Fermentation, Plant-Based Yogurts


Development of fermented vegetarian milk based food will be important to fulfill nutritional value of both elderly and individuals that require more energy intake. Objective: To develop non-dairy vegan yogurts from soy milk, oat milk and coconut milk in conjunction with lactic acid fermentation. Methods: Soy yogurt, oat yogurt and coconut yogurt was analyzed for crude protein, crude fat, crude fiber, carbohydrates, ash contents, moisture contents, titratable acidity, total soluble solids and pH analysis and to check its quality and acceptability by sensory evaluation for color, aroma, taste, consistency and acidity. Results: The mean values of crude protein of yogurts showed that soy yogurt contain more protein contents than other yogurts that was 6.0±0.1. The mean values for crude fat contents showed that maximum value 8.5±0.65 was noticed in the coconut yogurt and lowest value 3.1±0.1 was observed in soy yogurt. Mean values of crude fiber showed that fiber contents are present in more amount in soy yogurt (1.93±0.152). The mean maximum value for moisture contents was 84.43±4.007 that was noticed in soy yogurt and lowest value 66.69±0.164 was observed in oat yogurt. Mean values for carbohydrate in soy, oat and coconut yogurt was 9.28±0.01, 20.76±0.659 and 16.16±1.258. Mean results of overall acceptability of soy yogurt, oat yogurt and coconut yogurt was 7±0.35, 7.25±0.36 and 8±0.4 respectively. Conclusions: The study's findings demonstrated that it is possible to make plant-based yoghurt to meet the organoleptic needs of consumers, particularly those who are lactose intolerant or follow a vegan diet.


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DOI: 10.54393/df.v4i01.71
Published: 2023-06-30

How to Cite

Naz, H. ., Raza, N., Murtaza, S. ., Naz, A. ., & Farooq, U. . (2023). Development and Quality Evaluation of Non-Dairy Yogurts: Evaluation of Non-Dairy Yogurts. DIET FACTOR (Journal of Nutritional &Amp; Food Sciences), 4(01), 06–12.



Original Article