~ 3296 ~ International Journal of Chemical Studies 2018; 6(3): 3296-3300 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2018; 6(3): 3295-3300 © 2018 IJCS Received: 04-03-2018 Accepted: 08-04-2018 Aakash G Survase Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad, Maharashtra, India Deepak T Bornare Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad, Maharashtra, India Kalyan P Babar Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad, Maharashtra, India Correspondence Aakash G Survase Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad, Maharashtra, India Effect of Indian gooseberry juice on physico- chemical and sensory quality characteristics of soybean based yoghurt Aakash G Survase, Deepak T Bornare and Kalyan P Babar Abstract Present work have been undertaken to formulate and evaluate the qualities of soybean based yoghurt fortified with Indian gooseberry juice. The soybean yoghurt is prepared from soymilk and microbial culture. Five treatments were used with sample code T0, T1, T2, T3 and T4 i.e. 0, 2, 4, 6 and 8 percent fortification of Indian gooseberry juice. The prepared soybean yoghurt was evaluated for its sensory acceptability using 9 point hedonic scale. It was found that treatment T2 containing 4 percent Indian gooseberry juice got the highest score as compared to other treatments. Hence this proportion was used for further study. Proximate composition of yoghurt revealed that increasing trends was found in carbohydrate, moisture and fiber where as decreased in ash, fat and protein content of yoghurt. The acidity and ascorbic acid content were increased and pH was decreased and mineral content were increased with different proportion of Indian gooseberry juice. It was concluded that from the research soybean yoghurt sample T2 containing 96 percent soymilk and 4 percent Indian gooseberry juice was most desirable in terms of sensory and nutritional quality profile. Keywords: Indian gooseberry juice, mineral content, soybean, sensory evaluation, yoghurt Introduction Soybean is derived from seeds Glycine max (L) of family-Legumiodae or Fabaceae. Taxonomically, the soybean belongs to the order, Fabales, the family, Fabaceae, the subfamily, Faboidae and the genus Glycine. The seeds are nearly spherical in shape with an average seed weight of 120-180 mg. The origin and history of soybean is not accurately known. In China it has been used for 5,000 years as a food and a component of drugs. The five largest soybean producing countries are USA, Brazil, Argentina, China and India (GFP, 2016). The total world production of soybean in 2015 estimated about 319.7 million tones. Global soybean production current year forecasted 314 million tones. Soybean is known as the “Golden bean” or the super legume of the twentieth century. Kadam et al. (2012) [7] stated that legumes have been known as “a poor man’s meat”. They supply protein, complex carbohydrates, fiber and essential vitamins and minerals to the diet, which are low in fat and sodium and contain no cholesterol. Soy is nature ’s richest source of proteins. The protein content of most beans averages 20-25 percent, but soybean contains about 40 percent protein. The proteins present in soy meet the amino acid needs of body, both for adults and children. Generally legumes proteins are deficient in essential sulfurated amino acid methionine. However soy protein contains enough of this important amino acid to meet adult needs. Protein in just 250 g of soybean is equivalent to protein in 3 liters of milk or 1 kg of meat or twenty four eggs. Soybean is cheap source of protein which can be exploits on large scale for controlling various malnutrition disorders in developing countries and remote areas. Consumption of soybean is limits by contents of some anti nutritional compound which contributes beany flavor to soybean. Saponin and lipoxygenase enzyme are responsible for giving beany flavor to soybean which is founds undesirable. To make soybean free from beany flavor the different chemical treatments must to given to soybean seeds to remove the content of anti-nutritional compound. Soybean before processing treated by sodium bicarbonate or citric acid solution reduces the level of beany flavor to large extent. Soybean milk has been prepared for hundreds of years in the orient by a standard method of soaking beans in water for several hours, followed in order by grinding with filtration and cooking for about 30 mins (Smith. 1999) [17] .