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Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   WINTER 2018 , Volume 15 , Number 1 (57) ; Page(s) 87 To 100.
 
Paper: 

OPTIMIZATION OF THE VARIABLES AND PHYSICOCHEMICAL, FLOW AND SENSORY PROPERTIES OF YOGURT WITH APPLE JUICE USING RSM

 
 
Author(s):  BAJELAN S., MAZAHERI A.F.*, MOSTAGIM T.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF MECHANICAL AND INDUSTRIAL ENGINEERING, QAZVIN BRANCH, ISLAMIC AZAD UNIVERSITY, QAZVIN, IRAN
 
Abstract: 

Introduction: Apple is a unique fruit with valuable nutritional and health effect properties and has been employed in various food products and formulations. The aim of this project is to optimize the concentration of apple juice in yogurt.
Materials and Methods: The effect of different concentrations of apple juice (0, 5, 10 and 15 percent) to the milk to be used for yogurt making with different concentrations of dry matter (10, 12, 14 percent) on physicochemical and sensory properties during fourteen days of maintenance were investigated.
Results: The results indicated decreases in the pH with increasing acidity in all the cases during storage. Incorporation of apple juice had significant effect (p<0.05) on all physicochemical characteristics of yogurt samples. The results showed different levels of apple juice had significant effect (p<0.05) on viscosity. In the case of sensory properties, even with increasing the levels of apple juice (from 10 to 15 percent), sensory scores decreased but fermentation improved the aroma and mouthfeel properties and successfully masked the apple taste, therefore, apple juice and dry matter had significant effects on the organoleptic characteristics of the samples (p<0.05).
Conclusion: Among the treatments, the one with intermediate values of the two variables was selected as the best treatment with the highest sensory scores.

 
Keyword(s): APPLE JUICE, FLOW, PHYSICOCHEMICAL, SENSORY, YOGURT
 
References: 
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