Dietary quark with functional flavourings
2001
Milanovic, S.D. | Caric, M.Dj. | Panic, M.D. | Vukanic, A.M. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
The possibility of dietary quark manufacture with different fat content (0.5%, 1.0%, 1.8%, 2.2%) and with addition of functional milk and butter flavourings was investigated in this study. Physical and chemical characteristics, as well as sensory quality of dietary quark were tested. The obtained results showed minimal viscosity changes after 21 days of storage. Sensory characteritics, especially taste, were changed by decreasing the content. There was significant improvement in sensory quality by the addition of functional milk and butter flavourings. As a result, different variants of quark, high in nutritive value and low in energy, were produced.
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