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Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 10، دوره 1، شماره 2، اسفند 2018، صفحه 143-148 اصل مقاله (376.31 K) | ||
| نوع مقاله: Original research | ||
| نویسنده | ||
| Maryam Hakimi Rad* | ||
| Department of Food Science and Technology, Islamic Azad University of Ayatollah Amoli, Amol, Iran | ||
| چکیده | ||
| Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design, analyzed after formulation and during three weeks of storage by studying three factors: extract with different levels, storage time and interaction between extract and time. The titratable acidity, pH, Water- holding capacity, color, and sensory properties were determined weekly over a period of 3 weeks. The results showed that the titratable acidity, pH, Water- holding capacity, color, and sensory properties have significantly changed (p ≤ 0.05). Adding extract has improved sensory and physicochemical properties of flavored yogurt. Then we can use it to produce a new local and customer friendly product whit medicinal and nutritional properties. | ||
| کلیدواژهها | ||
| Aqueous extract؛ Flavored yogurt؛ Sensory properties؛ Zoulang | ||
| مراجع | ||
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