The Production Of Soy Yogurt Enriched In Isoflavones From Soymilk And Coconut Milk

The study aimed at improving the quality of taste and aroma of soy yogurt and enhancing isoflavones from dry extract soybean for the daily intake. The mix of $15 \%$ concentrate coconut milk and soybean extract at pH of 4.40 was tested. The result showed that combining coconut milk enhanced the taste and aroma by the hedonic test-9 scale, reached 7 of 9 of the maximum rank for a survey of 100 test consumers, which were clearly higher than other treatments. Their quality indexes were well self-life within storing 18 days at $4^{\circ} \mathrm{C}$. Therefore, fermentation of soybean products by lactic acid bacteria is considered as a suitable method due to develop more digestible and palatable soy foods, also this study showed that the addition of isoflavones from soybean extract and coconut milk increased nutritive (isoflavones content of 22.081$22.366 \mathrm{mg} / 100 \mathrm{~mL}$ sample) and sensory valuation, contributed a healthy product for consumers, and diversified yogurt products in the market.