Yoghurt produced from soy milk are considered to have poor consumer acceptability and sensory attributes. Development in flavor and texture of soy milk yogurt needs a grouping of treatments. The present study employed some treatments including thermal, added flavor essence, sweetener, and animal’s milk-based products to develop soy milk yoghurt.
Proximate analysis and consumer studies were carried out on the 10 soy milk yogurt formulations. The current study proposed that Gorgan 3 soybean variety created better soy yogurt than Pershing variety. By adding animal’s milk-based products on soy yogurt can be improved taste and also make a good texture. Adding fruit (banana and orange) flavor essences and colors with sweetener (sucrose) increases the reception of the soy yogurt. Samples of soy yogurt formulations with the most preferred sensory attributes were the samples containing 1% skimmed milk powder; 2% sucrose with orange flavor essence; and 2% sucrose with banana flavor essence.