Biblioteca Digital de VanguardiaEffect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures
Abstract Drinkable yogurt is defined as a dairy-based yogurt that is drinkable and in a liquid form that may or may not include fruit or fruit flavoring. Mouthfeel defects may be affected by processing conditions, starter cultures, and stabilizer selection. This research was investigated the effect...
| Autores principales: | , |
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| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Inglés |
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Federal University of Piauí
2014
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| Acceso en línea: | https://comunicatascientiae.com.br/comunicata/article/view/514 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77689 |
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| author | Gad, Ahmed S Mohamad, Sahar H. S. |
| author_facet | Gad, Ahmed S Mohamad, Sahar H. S. |
| author_sort | Gad, Ahmed S |
| collection | Repositorio |
| description | Abstract Drinkable yogurt is defined as a dairy-based yogurt that is drinkable and in a liquid form that may or may not include fruit or fruit flavoring. Mouthfeel defects may be affected by processing conditions, starter cultures, and stabilizer selection. This research was investigated the effect of hydrocolloid type (gelatin, carboxymethylcellulose and high methoxy pectin) on the sensory characteristics and rheological properties of drinkable yogurts fermented with nonropy and ropy cultures. The results demonstrate that gelatin-stabilized drinkable yogurt fermented with nonropy and ropy cultures had significantly higher acidity and protein content. Yogurt stabilized with gelatin was the thickest yogurts with lack of whey separation and had a positive significant effect on the sensory characteristics. Drinkable yogurt stabilized with CMC proved to be completely unacceptable as a stabilizer for the yogurt drink. A better understanding of factors contributing to the physical and structural attributes may allow manufacturers to improve the quality of yogurt. |
| format | info:eu-repo/semantics/article |
| id | clacso-CLACSO77689 |
| institution | CLACSO, Repositorio Digital |
| language | Inglés |
| publishDate | 2014 |
| publisher | Federal University of Piauí |
| record_format | greenstone |
| spelling | clacso-CLACSO776892022-03-21T20:07:32Z Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures Gad, Ahmed S Mohamad, Sahar H. S. Nonfat drinkable yogurt stabilizers ropy strain nonropy strain rheology sensory characteristics Abstract Drinkable yogurt is defined as a dairy-based yogurt that is drinkable and in a liquid form that may or may not include fruit or fruit flavoring. Mouthfeel defects may be affected by processing conditions, starter cultures, and stabilizer selection. This research was investigated the effect of hydrocolloid type (gelatin, carboxymethylcellulose and high methoxy pectin) on the sensory characteristics and rheological properties of drinkable yogurts fermented with nonropy and ropy cultures. The results demonstrate that gelatin-stabilized drinkable yogurt fermented with nonropy and ropy cultures had significantly higher acidity and protein content. Yogurt stabilized with gelatin was the thickest yogurts with lack of whey separation and had a positive significant effect on the sensory characteristics. Drinkable yogurt stabilized with CMC proved to be completely unacceptable as a stabilizer for the yogurt drink. A better understanding of factors contributing to the physical and structural attributes may allow manufacturers to improve the quality of yogurt. 2014-10-01 2022-03-21T20:07:32Z 2022-03-21T20:07:32Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://comunicatascientiae.com.br/comunicata/article/view/514 10.14295/cs.v5i3.514 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77689 eng https://comunicatascientiae.com.br/comunicata/article/view/514/270 application/pdf Federal University of Piauí Comunicata Scientiae; Vol. 5 No. 3 (2014); 318-325 Comunicata Scientiae; v. 5 n. 3 (2014); 318-325 2177-5133 2176-9079 |
| spellingShingle | Nonfat drinkable yogurt stabilizers ropy strain nonropy strain rheology sensory characteristics Gad, Ahmed S Mohamad, Sahar H. S. Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures |
| title | Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures |
| title_full | Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures |
| title_fullStr | Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures |
| title_full_unstemmed | Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures |
| title_short | Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures |
| title_sort | effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures |
| topic | Nonfat drinkable yogurt stabilizers ropy strain nonropy strain rheology sensory characteristics |
| url | https://comunicatascientiae.com.br/comunicata/article/view/514 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77689 |