Influence of chosen hydrocolloids on the quality of yoghurt

Pluta, A. . Katedra Technologii Zywnosci Pochodzenia Zwierzecego; Kazimierczak, A.; Wasowska, D.

Influence of chosen hydrocolloids on the quality of yoghurt

1999

Pluta, A. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci Pochodzenia Zwierzecego) | Kazimierczak, A. | Wasowska, D.

The influence of different quantities of the following hydrocolloids: pectins, gelatin, starches, locust, bean gum, guar gum, xanthan and carrageens on the chosen qualities properties of yoghurt (viscosity, syneresis, sensoric properties) has been presented. Good stabilizing properties of low-methylated pectin, gelatin and acetylated distarch adipate, single or in mixture, were found

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AGROVOC Keywords

amidon carrageenans carrageninas gelatin gelatina gelatine goma guar goma xantan gomme guar gomme xanthane guar gum organoleptic properties pectinas pectine pectins procesamiento processing robinia starch traitement viscosidad viscosity xanthan gum yaourt yoghurt yogur

Bibliographic information

Published in

Przemysl Spozywczy (Poland)

Volume 53 Issue 3 ISSN 0033-250X

Pagination

pp. 41-43

Other Subjects

Propiedades organolepticas; Almidon; Carraghenane; Viscosite; Propriete organoleptique

Language

Polish

Note

Summaries (En, Pl)

6 ref.

Translated Title

Wplyw wybranych hydrokoloidow na jakosc jogurtu

Type

Summary

In AGRIS since: 2000-08-15

Format: AGRIS AP

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Influence of chosen hydrocolloids on the quality of yoghurt

1999

AGROVOC Keywords

Bibliographic information