©2011-2022, Erbil Polytechnic University, Erbil, Kurdistan Region - F.R. Iraq Polytechnic Journal ● Vol 12 ● No 1 ● 2022 | 30 Polytechnic Journal. 2022. 12(1): 30-39 ISSN: 2313-5727 http://journals.epu.edu.iq/index.php/polytechnic The Effect of Soymilk Addition on Chemical, Physical and Sensorial Properties of Cow Milk Yogurt Ashna T. Abdulqader 1 , Rahela S. Qader 2 , Nawal H. Sebo 3 1,2,3 Department of Food technology, College of Agricultural Engineering Sciences, Salahaddin University- Erbil, Kurdistan Region, Iraq *Corresponding author: Nawal H. Sabo, Department of Food technology, College of Agricultural Engineering Sciences, Salahaddin University- Erbil, Kurdistan Region, Iraq. E-mail: nawal.sebo@su.edu.krd Received: 03 August 2021 Accepted: 13 March 2022 Published: 14 Auguast 2022 DOI 10.25156/ptj.v12n1y2022.pp30-39 ABSTR AC T INTRODUCTION Soymilk also identified as soy juice and soy drink, is a leguminous plant-based product, and a water extract of soybeans (Glycine max). It is usually produced by grinding the overnight soaked whole dehulled or non-dehulled soybeans with water and filtering the mixture (Patil and Jha, 2008). It is considered as cheap low cost, accessible, and a proper source of high-quality proteins. It is additionally one of the main essential traditional products that are widely consumed in Asian nations, including China, Japan, Korea, Singapore, and Thailand. Today it is employed around the world and is readily available in several types throughout several nations because of properties that enhance health and increase the bioactivity of the human body (Kanawjia and Singh, 2000; Yuan and Chang,2007 and Jiang et al.,2013). Also, soymilk is employed as a food source to resolve the issues of malnutrition within developing countries (Paucar- Menacho et al., 2010 and - Mazumder and Begum, 2016). Soymilk is one of the best products with a high nutritional value, it is a source of energy, an accomplished source of highly digestible good-quality protein that enhances bone health (George et al. 2020), soy protein is contains all the essential amino acids required for human growing, maintenance, and stress, although relatively low in methionine. It is a proper source of lysine, rich in both soluble and insoluble dietary fiber, carbohydrate, minerals, proteins, vitamins, and oil with a high amount of polyunsaturated essential fatty acids mainly omega- 6 linolic acid (Singh et al., 2008; Deshpande et al., 2008; Kant and Broadway, 2015 and Mazumder and Begum,2016). It is suitable for people with lactose intolerance, heart health, those who follow a vegetarian diet, and who are allergic to milk protein since it contains a low quantity of saturated fatty acids, no cholesterol, and lactose. In addition, soymilk and its products are good nutritional supplements because they contain a high amount of isoflavones which are extremely important antioxidant compounds (Ikya et al.,2013 and Martinez et al., 2011). All of the nutritional properties of soymilk provide health benefits and have positive effects which prevent the consumers from many health risks and chronic diseases comprising; atherosclerosis, hypertension, and cardiovascular disease by lowering triglycerides, total The present study was made with an attempt to produce yogurt by partial addition of different levels of soymilk to cow milk. Control was prepared with 100% cow milk and other samples prepared with cow milk and soymilk in the ratio of 95:5, 90:10, 85:15, 80:20, and 75:25 respectively. The control and different treatments of milk blends were analyzed for total solids and pH. The results found that the addition of soymilk leads to an increase of pH and total solids from 6.7, 11.94 % to 7.1 and 12.54 % for control and milk samples containing 25:75 levels of soymilk respectively. Yogurt samples were analyzed for some physicochemical analysis (pH, whey syneresis hardness) and organoleptic characteristics like (Appearance, flavor, body, texture acidity, and overall acceptability) during 14 days of storage at 4±1ºc. It was found that with increasing the levels of soymilk the syneresis decreased and the hardness was increased, the separated whey was (11.1 and 8.5 ml) and hardness of (6.5 and 19 gm cm-2) was obtained during 21 days of storage for control and sample containing 75:25 level. In general, the results of sensory properties as evaluated by the panelists indicates that the samples with increasing soymilk levels gained high scores of 13.8, 13.8 and 17.3 and low value of 21.0 and 11.2 in comparison to the results of the control sample which were recorded as 10.3, 7.8, 8.8, 28.0 and 13.0 for texture, body, appearance, flavor and acidity respectively during 14 days of storage. Keywords: Glycine max, Soymilk, Soy yogurt, Fermented dairy products, Blends, Fortification R ES EAR CH AR T ICLE