Physicochemical and sensory characterisation of different yoghurt production methods
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Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Yoghurt is a fermented dairy product that is in great demand for its nutrient content, bacterial activity and wide product range in terms of flavours and textures. Dairy products, but especially yoghurt, have extensive sensory advantages due to simple formulation variations that provide associated flavour acceptance. This study assessed the effect of different production methods (centrifugation, cloth bag, evaporation, and dairy solid addition) on the physicochemical, structural, and sensory properties of yoghurt. A total of 40 assessors were tested against selected modalities that were; colour, visual con-sistency, syneresis, spoon strength, firmness, sourness, oiliness, consistency, after taste, and general acceptance. Results showed that colour values (L), roughness, hardness, viscosity measurements and all tested sensory modalities were significantly different from the commercial production method for yoghurt (p < 0.05). Therefore, this study suggests that processing technique is intimately correlated with the above sensory attributes and alternative product reformulations for various sensory profiles are likely with different production technology selection. (c) 2021 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Exopolysaccharide-Producing Strains, Lactic-Acid Bacteria, Whey-Protein Ratio, Low-Fat Yogurts, Rheological Properties, Texture Properties, Cheddar Cheese, Heat-Treatment, Skim Milk, Taste
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
125
