Development of Job’s Tears Yogurt

Abstract

This research aimed to formulate the Job’s tears yogurt using Job’s tears beverage. Simultaneously, the effects of added Job’s tears beverage on microbiological behavior of yogurt cultures, chemical and sensory properties of the product were investigated as well as consumer acceptance. The Job’s tears beverage was used to replace the milk to the extent of 0, 25, 50, 75 and 100% in the yogurt formula. The presence of Job’s tears affected the acid production of yogurt cultures during fermentation. Although yogurt containing 25% of Job’s tears beverage obtained the highest scores for sensory properties, the texture of the product was poor. Therefore, additions of 5, 10 and 15% milk powder were studied to improve the yogurt texture. Yogurt made by 10% milk powder achieved the highest preference scores. Most of the consumers (89%) accepted the product with preference scores of color, texture, flavor and overall liking of 7.05, 7.03, 6.55 and 7.27, respectively. Addition of Job’s tears remarkably increased fiber and protein contents and influenced the color, flavor and texture of the product.