Physicochemical and sensorial analysis probiotic yogurts
نویسندگان
چکیده
منابع مشابه
Physicochemical and Sensorial Characterization of Honey Spirits
Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portugues...
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Background and Objectives: The food product known as the ‘hamburger’ plays a crucial role in people’s nutrition and the diversity of the food they consume. The reasons for our study include the area under cultivation, the remarkable amount of protein in chickpeas and lentils, as well as the public interest in tending to meat products, especially hamburgers. Materials and Methods: In this study...
متن کاملImprovements in Survival of Probiotic Bacteria, Rheology and Sensory Characteristics of Yogurts during Storage
Background and Objectives: Use of aloe vera gel in dairy industries is important for increasing quality of dairy products. In the present study, effects of aloe vera gel with inulin and whey powder on survival of probiotic bacteria, rheological and sensory characteristics of yogurt were investigated. Materials and Methods: Low-fat (1.5%) probiotic yogurts were prepared from pasteurized milks, ...
متن کاملPhysicochemical and Sensory Properties of Probiotic Butters with Hazelnut Powder
Background and Objectives: Probiotic foods include therapeutic characteristics such as anti diarrhea, cancer and pediatric infections characteristics as well as improving lactose digestion. In this study, addition of hazelnut (15%) with lactobacillus casei (108 log CFU/g) for the introduction of probiotic butters with hazelnut powder was investigated. Materials & Methods: Butter samples (500 ...
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In the present study, the effect of addition of flaxseed mucilage on the physicochemical and sensorial properties of semi-fat (1.5% fat) set yoghurt was evaluated. Yoghurt samples were incorporated with flaxseed mucilage at the levels of 0.00, 0.10, 0.15, and 0.20% and analyzed periodically for pH value, titrable acidity, viscosity, consistency, water holding capacity, syneresis, colour paramet...
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ژورنال
عنوان ژورنال: Revista do Instituto de Laticínios Cândido Tostes
سال: 2012
ISSN: 2238-6416
DOI: 10.5935/2238-6416.20120004