physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber
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effects of transglutaminase treatment on lactobacillus casei viability, physicochemical and sensory properties of nonfat stirred yoghurt
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متن کاملeffect of thickening agents on physicochemical, sensory and microbial properties of set fruit yoghurt
fruit yoghurt is frequently made with fermented milk products; however, the use of fruit and its products may cause changes in the viscoelastic properties, syneresis and sensory properties of fruit yoghurt. one approach to improve these properties in fruit yoghurt is the use of thickening agents. this study investigated the effect of carboxymethyl cellulose and guar thickening agents on the pro...
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The rheological properties and microstructure of buffalo yoghurt were investigated and compared to bovine yoghurt. Buffalo yoghurt exhibited a greater degree of thixotropy and a higher level of syneresis. These differences can be linked to the underlying microstructure of the yoghurt, which is more porous and contains bigger fat globules compared to bovine yoghurt. This study shows how milk pro...
متن کاملProteolytic Activity and Some Properties of Stirred Fruit Yoghurt Made Using Some Fruits Containing Proteolytic Enzymes
Stirred yoghurts with different fruit homogenates (papaya, kiwi, pineapple and kaki and control (without additive) were prepared and stored up to 14 days at 5±1°C. Sugar and fruit homogenates were added at the rate of 5 and 10% w/w respectively. The results revealed that, significant differences were observed in proteolytic activity, acidity, protein and fibers contents among all treatments. Ad...
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Štern P., pokorný J., Šedivá A., Panovská Z. (2008): Rheological and sensory characteristics of yoghurt-modified mayonnaise. Czech J. Food Sci., 26: 190–198. Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and...
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پژوهش های صنایع غذاییجلد ۲۲، شماره ۴، صفحات ۴۴۳-۴۵۴
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