文章基本信息

标题：RHEOLOGICAL AND SENSORY CHARACTERISTICS OFYOGHURT POWDER SOLUTION
本地全文：下载
作者：Mohammed Saleh ; Ziad AbuWaar ; Salah-Eddin Araj 等
期刊名称：Fresenius Environmental Bulletin
印刷版ISSN：1018-4619
出版年度：2020
卷号：29
期号：9A
页码：8480-8486
语种：English
出版社：PSP Publishing
摘要：Powered yogurt solution had a flow behavior index range from 0.56 to 0.85 compared 0.59 to 0.80 for commercial yogurt controls stored at 4°C. Results were correlated to the weak holding ability of milk structural formation. Penetration force increased from 0.11 to 0.58 N of powered yogurt solution during storage compared to 0.13 to 0.23 N for commercial yogurt controls. Furthermore, powdered yogurt solution has significantly (P<0.025) lower consumer preference score compared to control samples (i.e., 7.2 and 7.6). The harder texture of powdered yogurt solutions as presented of greater penetration force than milk yogurt samples influenced consumer acceptability indices.
关键词：Yogurt;Texture;Sensory analysis;Rheology