Vetenskap & teknik
Pocket
Can yoghurt syneresis be avoided?
Carlos Germn Vliz Pinargote • Cristhian Wagner Lcivar Giler
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The purpose of this research was to evaluate the physicochemical and sensory properties of a yogurt made with 3 levels of fat and using two types of stabilizer. A 2x3 bifactorial completely randomized design (CRD) was used. Factor A: Types of stabilizers, 2 g/L of CC-729 and 30 g/L of Inulin; Factor B: Milk at 1%, 2.5% and 4% fat, which originated six treatments, also a control was included (whole milk + unflavored gelatin), three repetitions were carried out resulting in 21 experimental units of 1000g. The physicochemical variables analyzed were: Syneresis, viscosity, pH, acidity and °Brix, whose results were evaluated through an analysis of variance in comparison to the witness through the significance test of Dunnett; resulting the factor A with incidence on all the variables, besides the inulin presented better results; while the factor B did not present significant differences on any variable.
- Format: Pocket/Paperback
- ISBN: 9786203682144
- Språk: Engelska
- Antal sidor: 72
- Utgivningsdatum: 2021-05-09
- Förlag: Our Knowledge Publishing