| Titles |
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English :
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A study on improving quality and attributes of stirred yoghurt
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Arabic :
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دراسة على تحسين جودة و صفات اليوجورت المقلب
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| Abstract |
Improving quality of stirred yoghurt was the object of the present work. Pectin (0.1 and 0.5%) was used as a trail to improve body and texture of the product, whereas sugar and peach were used as flavouring agents. Pectin (LM) was added to yoghurt milk at the level of 0.0, 0.1 and 0.5% (w/w) before the heat treatment, whereas the resultant yoghurt gel was divided into five parts. The first part was kept without any additives to give the control plain stirred yoghurt (Tl), whereas to the rest four parts sugar was added as 4, 8% (T2 and T3), sugar 2% and peach 5% (T4), sugar 4% and peach 10% (T5) were also added.
Addition of pectin caused changes in acidity, pH and chemical composition of the product and significantly decreased curd syneresis measured using drainage or centrifugation methods.
The organoleptic attributes were much better in case of using pectin, sucrose and peach.
Keywords: stirred yoghurt, LM pectin, sugar and peach
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| Publication year |
2013
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| Pages |
411-426
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| Availability location |
معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
Journal of Biological Chemistry and Environmental Science
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| ISSN |
1687-5478
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| Author(s) from ARC |
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AGROVOC
TERMS |
Peaches.
Sugar.
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| Proposed Agrovoc |
stirred yoghurt;LM pectin;flavouring agen;
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| Publication Type |
Journal
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