پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 158 |
| تعداد شمارهها | 6,230 |
| تعداد مقالات | 67,765 |
| تعداد مشاهده مقاله | 115,207,533 |
| تعداد دریافت فایل اصل مقاله | 89,955,804 |
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 | ||
|
Aghazadeh-Meshgi, M., Mohammadi, K. h., Tutunchi, S., & Farahanian, Z. (2010). Production of nonfat set yogurt with corn starch and gelatin. Journal of Food Technology and Nutrition, 3, 66-73.
Aportela‐Palacios, A., Sosa‐Morales, M. E., & Vélez‐Ruiz, J. F. (2005). Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium. Journal of Texture Studies, 36(3), 333-349.
Atasoy, A. F. (2009). The effects of carob juice concentrates on the properties of yoghurt. International journal of dairy technology, 62(2), 228-233.
Calvo, C., Salvador, A., & Fiszman, S. M. (2001). Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts. European Food Research and Technology, 213(2), 99-103.
Cayot, P., Nongonierma, A., Houzé, G., Schenker, F., Seurve, A. M., & Voilley, A. (2006). Requirement for a global design to remove fat from flavoured yoghurts. In Developments in Food Science (Vol. 43, pp. 457-460). Elsevier.
Chee, C. P., Gallaher, J. J., Djordjevic, D., Faraji, H., McClements, D. J., Decker, E. A., Hollender, R., Peterson, D. G., Robert, r. F., & Coupland, J. N. (2005). Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion. Journal of dairy research, 72(3), 311-316.
Chollet, M., Gille, D., Schmid, A., Walther, B., & Piccinali, P. (2013). Acceptance of sugar reduction in flavored yogurt. Journal of dairy science, 96(9), 5501-5511.
Cliff, M. A., Fan, L., Sanford, K., Stanich, K., Doucette, C., & Raymond, N. (2013). Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice. Journal of dairy science, 96(7), 4160-4172.
Gonzalez, N. J., Adhikari, K., & Sancho-Madriz, M. F. (2011). Sensory characteristics of peach-flavored yogurt drinks containing prebiotics and synbiotics. LWT-Food Science and Technology, 44(1), 158-163.
González-Tomás, L., Bayarri, S., Taylor, A. J., & Costell, E. (2008). Rheology, flavour release and perception of low-fat dairy desserts. International Dairy Journal, 18(8), 858-866.
Hashemabadi, D., & Kaviani, B. (2010). Seasonal and geographical variations in the essential oils of Eryngium caucasicum Trautv. growing in Iran. American-Eurasian Journal of Agricultural and Environmental Science, 8(2), 212-215.
Illupapalayam, V. V., Smith, S. C., & Gamlath, S. (2014). Consumer acceptability and antioxidant potential of probiotic-yogurt with spices. LWT-Food Science and Technology, 55(1), 255-262.
Kalemba, D. A. A. K., & Kunicka, A. (2003). Antibacterial and antifungal properties of essential oils. Current medicinal chemistry, 10(10), 813-829.
Khoshbakht, K., Hammer, K., & Pistrick, K. (2007). Eryngium caucasicum Trautv. cultivated as a vegetable in the Elburz Mountains (Northern Iran). Genetic resources and crop evolution, 54(2), 445-448.
Foda, M. I., El-Aziz, M. A., & Awad, A. A. (2007). Chemical, rheological and sensory evaluation of yoghurt supplemented with turmeric. Intrnational Journal of Dairy Science, 2 (3), 252-259.
Montgomery, D. (2012). Design and analysis of experiments, 8th edn.111 River Street.
Nouri, M., Ezzatpanah, H., Abbasi, S., & Behmadi, H. (2013). Investigating the stability of chemical and physical characteristics of non-fat set yoghurt containing textured milk during the storage time. Journal of Food Science Technology, 10, 57-66.
Paul, J. H., Seaforth, C. E., & Tikasingh, T. (2011). Eryngium foetidum L.: a review. Fitoterapia, 82(3), 302-308.
Ramírez-Sucre, M. O., & Vélez-Ruiz, J. F. (2013). Physicochemical, rheological and stability characterization of a caramel flavored yogurt. LWT-Food Science and Technology, 51(1), 233-241.
Saint-Eve, A., Lévy, C., Martin, N., & Souchon, I. (2006). Influence of proteins on the perception of flavored stirred yogurts. Journal of dairy science, 89(3), 922-933.
Saint-Eve, A., Levy, C., Le Moigne, M., Coic, S., Ducruet, V., & Souchon, I. (2006). Packaging material and formulation of flavoured yoghurts: how to choose the kind of polymer in accordance with the yoghurt composition?. In Developments in Food Science (Vol. 43, pp. 269-272). Elsevier.
Sahan, N., Yasar, K., & Hayaloglu, A. A. (2008). Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids, 22(7), 1291-1297.
Salvador, A., & Fiszman, S. M. (2004). Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage. Journal of dairy Science, 87(12), 4033-4041.
Tamime, A. Y., Barrantes, E., & Sword, A. M. (1996). The effect of starch based fat substitutes on the microstructure of set‐style yogurt made from reconstituted skimmed milk powder. International Journal of Dairy Technology, 49(1), 1-10.
Tamime, A. Y., & Robinson, R. K. (2007). Tamime and Robinson's yoghurt: science and technology. Elsevier.
Trigueros, L., Pérez-Alvarez, J. A., Viuda-Martos, M., & Sendra, E. (2011). Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water. LWT-Food Science and Technology, 44(6), 1388-1395.
Wang, P., Su, Z., Yuan, W., Deng, G., & Li, S. (2012). Phytochemical constituents and pharmacological activities of Eryngium L.(Apiaceae). Pharmaceutical Crops, 3, 99-120.
Yaman, H., Cetinkaya, A., Elmali, M., & Karadagoglu, G. (2006). Prediction of Consumer Acceptability of Flavoured Youghurts by Sensory Measures in Turkey. Pakistan Journal of Nutrition, 5(1), 93-96.
Zare, F., Boye, J. I., Orsat, V., Champagne, C., & Simpson, B. K. (2011). Microbial, physical and sensory properties of yogurt supplemented with lentil flour. Food Research International, 44(8), 2482-2488. | ||
|
آمار تعداد مشاهده مقاله: 209 تعداد دریافت فایل اصل مقاله: 208 |
||