Impact of sensory differences on consumer acceptability of Yoghurt 6 and Yoghurt - like Products
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منابع مشابه
Evaluation of Potassium sorbate and Ε-polylysine for their inhibitory activity on post-acidification of set yoghurt under cold storage for 20 days
Post-acidification of set yoghurt always occurs during cold storage causing short shelf life thus consumer unacceptability. The short storage life of particular yoghurt affects the consumption level as well. This study concentrated on the inhibitory effect of preservatives on post-acidification of yoghurt. The set yogurt mixture was produced and inoculated with 2% starter culture containing Str...
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Background: Cardiovascular diseases are the first cause of death in Iran and hypercholesterolemia is one of the most important risk factors. This problem could be partially managed by dietary modifications such as supplementation of diet with dairy products and probiotic bacteria. The aim of this study was to comprise the effect of consuming a probiotic yoghurt and ordinary yoghurt on serum cho...
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With the current upward trend in nutritional and health awareness, the consumers demands for high quality probiotic product with acceptable sensory characteristics. The main purpose of this research was to observe the influence of different levels of honey (5%, 10% and 15% and 20%) to yoghurt and its effect on viability of microbial flora of yoghurt, chemical and sensory characteristics. Honey ...
متن کاملمطالعه زنده مانی گونه‌های مختلف باکتریایی و خواص حسی دو نوع ماست پروبیوتیک در طی تولید و نگهداری
Introduction: Because of many health benefits, production and cosumption of probiotic products was incresead worldwide. Viability of probiotic bacteria and sensory propperties are important factors in quality of probiotic yoghurt. Many factor can affect the sensory property and survival of probiotic bacteric in yoghurt. Thus, the aim of this study was to assess the the viability of probiotic ba...
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BACKGROUND Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefits like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters du...
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