Influence of different types of milk and stabilizers on sensory evaluation and wheyseparation of yoghurt
2004
Ayub, M.,NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science andTechnology
The influence of seven different stabilizers i.e. pectin, guargum, carboxymethylcellulose(CMC), carrageenans, sodium alginate, corn starch and gelatin was studied at 0.4% levels inbuffalo milk with 16.6% total solids, cow milk with 13.5% total solids and mixture (1:1) of bothhaving 15.0% on syneresis, body/texture, flavor, acidity and color in yoghurt. Results showedthat corn starch gave best results in controlling syneresis in yoghurt followed by gelatin,pectin, sodium alginate, carrageenans, guargum and CMC in buffalo milk as compare to mixtureand cow milk. Treatment (T19) having 0.4% corn starch and 16.6% total solids got maximumscores in flavor, body/texture, acidity and appearance than all other six stabilizers. Thissample had firm coagulum, less separating whey, good aroma, pleasant taste and Theologicallysuperior to all other samples. Statistical analysis showed that the treatments, storage intervalsand total solids had a significant effect (P less than 0.05) on syneresis, body/texture, flavor,acidity and color of the yoghurt samples.
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Эту запись предоставил National Agricultural Research Centre