Sensory acceptance of peach-flavored yogurt supplemented with different aroma and pulp concentrations assessed by the preference mapping technique
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چکیده
منابع مشابه
Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt
Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...
متن کاملInvestigation of Physicochemical and Sensory Properties of a Zoulang (Eryngium caucasicum) Flavored Yogurt
Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...
متن کاملthe effect of task cognitive complexity and time limit on the performance of the learners with different proficiency levels in second language writing skill
this study investigated the effects of manipulating the cognitive complexity of tasks along +/- few elements and the time limits on l2 learners writing performance. to conduct the study, 60 iranian efl learners with two levels of proficiency, low and high intermediate, were selected and assigned to three groups based on the time devoted to task completion. the participants performed both a simp...
15 صفحه اولPhysicochemical and Sensory Properties of Yogurt Supplemented with Corni fructus during Storage
This study was carried out to determine a possibility of adding Corni fructus extract (CFE) into yogurt for improving the neutraceutical properties of yogurt and the effects of adding CFE (2∼6%, v/v) on the physicochemical and sensory properties of the products during a 15-day storage period at 4°C. Incorporation of CFE into the yogurt samples resulted in a significant pH reduction and a signif...
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ژورنال
عنوان ژورنال: Revista do Instituto de Laticínios Cândido Tostes
سال: 2013
ISSN: 2238-6416
DOI: 10.5935/2238-6416.20130008