สืบค้นงานวิจัย
Quality Attributes and Sensory Evaluations of Different Flavoured Goat Milk Yogurt
Bodee Khamseekhiew - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Quality Attributes and Sensory Evaluations of Different Flavoured Goat Milk Yogurt
ผู้แต่ง / หัวหน้าโครงการ (EN): Bodee Khamseekhiew
บทคัดย่อ (EN): The objective of the experiment was to determine some quality attributes of goat milk yogurt and sensory evaluation of different flavoured yogurt. To prepare pasteurized goat milk, fresh goat milk was heating treated at temperature of 80°C for 10 min, later cooled at 45°C or 12 h and stored in refrigerator at 4°C. To prepare the strawberry and green apple flavoured yogurt, each artificial fruit juice were added into pasteurized goat milk at 100,150 and 200 ml/L of treated milk, and addition of the commercial bought yogurt at 50 g/L, stirred to mix well, incubated for 12 h and putting into 150 cc plastic container in the fridge. Each flavored yogurt was determined the sweetness, pH and acidity during 13 days refrigerated storage. At day 5th of refrigerated storage, all goat milk yogurt was evaluated the sensory property by 95 non-trained panelist. The results showed that mean values of sweetness and pH of all goat milk yogurt were gradually decreased, while the acidity was increased with increasing storage period in the fridge. Green apple yogurt was the highest sweetness value for 12-14 brix. The pH and acidity of yogurt were ranged from 3.80-4.09 and 0.0801-0.1021, respectively. Among the tested goat yogurt, the strawberry-flavoured yogurt was the highest scored of sensory characteristic, in term of acceptance and preference.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): th
จำนวนหน้า: 6
เอกสารแนบ: https://www.cabdirect.org/cabdirect/abstract/20193194043
คำสำคัญ (EN): strawberry-flavoured yogurt
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

การอ้างอิง

Bodee Khamseekhiew. "Quality Attributes and Sensory Evaluations of Different Flavoured Goat Milk Yogurt". ไม่ระบุหน่วยงาน. 2562

Bodee Khamseekhiew. "Quality Attributes and Sensory Evaluations of Different Flavoured Goat Milk Yogurt". ไม่ระบุหน่วยงาน. 2562. Print.



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Quality Attributes and Sensory Evaluations of Different Flavoured Goat Milk Yogurt
Bodee Khamseekhiew
ไม่ระบุผู้เผยแพร่
2562
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