ARCHIVES
VOL. 11, ISSUE 2 (2026)
Development and evaluation of raw banana incorporated vegan yoghurt
Authors
Jibi James, Dr. Smijisha A S, Dr. Lakshmy P S, Dr. Jiji Alen J
Abstract
This study conducted to develop and quality
evaluation of vegan yoghurt made from soy milk incorporated with raw banana
flour as a functional ingredient at ratios 95:5 (T1), 90:10 (T2),
85:15 (T3), 80:20 (T4), 75:25 (T5). The goal
was to create a plant-based, lactose-free, nutrient dense yoghurt with enhanced
microbial, physicochemical and sensory qualities. With better nutritional and
sensory qualities than other formulations, T3 demonstrated the
highest level of overall acceptability among the treatments. Nutritional
analysis revealed that it included carbohydrate ((19.24 g/100 g), protein (3.16
g/100 g), fat (1.71 g/100 g), crude fibre (2.82 g/100 g), ash (0.76 g/100 g),
and energy value of 104.99 kcal. Calcium and potassium contents were 31.26
mg/100 g and 182.50 mg/100 g, respectively. The study found that adding raw
banana flour to soy milk yoghurt improved its nutritional and functional
qualities and could be a sustainable substitute for traditional dairy yoghurt.
Download
Pages:193-196
How to cite this article:
Jibi James, Dr. Smijisha A S, Dr. Lakshmy P S, Dr. Jiji Alen J "Development and evaluation of raw banana incorporated vegan yoghurt". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 193-196
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.