The Journal of

 Background: Supplying the needed food of the world is the problem that humanity with all its power became unable. Today in most countries, soy food products have a special place in daily diets. Having relatively low price, lack of cholesterol and lactose, essential polyunsaturated fats and also decreasing the fat and cholesterol and preventing atherosclerosis are the benefits and outstanding characteristics of soy food products. The purpose of this study was evaluating the sensory characteristics of soy yogurt, especially taste and texture by adding the flavors of banana, oranges,strawberry and modified starch to improve properties of soy yogurt such as texture and flavor.

 Methods: This study was based on sensory evaluation of 120 students. Methodology of data collection was questionnaire. The modified starch at different concentrations (0/25, 0/75,1,1/25 percent) and accepted flavor and rate of synersis according to statistical tests of kruskalwallis and ANOVA were assessed.

  Result: Sensory evaluation of flavor and texture was done on seventh day of maintenance. The results showed that the highest score of acceptable texture was related to concentrations of 1- 0/75- 0/5and1/25 percent respectively. The highest score of accepted flavor was related to flavors of oranges, banana and strawberry respectively.

 Conclusion: using flavors in the soy yogurt causes removal of undesirable flavors and also bringing variety in products. With regard to the different capacity of water binding, vegetal and animal proteins the use of stabilizers can be effective in the improvement of appearance characteristics, especially texture of soy yogurt.

   Soy yogurt , Flavor , Stabilizer