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首页> 外文期刊>Food Science & Nutrition >The characterization of the physicochemical and sensory properties of full‐fat, reduced‐fat and low‐fat bovine, caprine, and ovine Greek yogurt (Labneh)
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The characterization of the physicochemical and sensory properties of full‐fat, reduced‐fat and low‐fat bovine, caprine, and ovine Greek yogurt (Labneh)

机译：全脂，低脂和低脂牛，山羊精和绵羊希腊酸奶（Labneh）的理化和感官特性的表征

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AbstractConcentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and ovine Labneh with different fat levels. Bovine, caprine, and ovine milks were used to produce two batches of full-fat (~10%), reduced-fat (~5%), and low-fat (1%) concentrated yogurt samples. Chemical analyses of fat, moisture, protein, ash, syneresis, acidity, pH, sodium, magnesium, and calcium contents were conducted. Instrumental texture analysis using the back extrusion method was applied. Quantitative descriptive sensory analysis was used to profile samples by 11 trained panelists and the acceptability of samples was assessed by 47 panelists. Type of milk significantly affected (P  0.001) all chemical attributes except moisture and nitrogen-free extract, and fat level significantly impacted moisture, fat, protein, ash, acidity, and magnesium contents of Labneh. Type of milk significantly affected apparent modulus, hardness, hardness work done, and adhesive force, whereas fat level significantly affected hardness. Type of milk significantly affected the sensory attributes of syneresis, compactness, goaty odor and flavor, rate of flow, color, shininess, bitter flavor, denseness, melting rate, and spreadability, whereas fat level affected only color, denseness, and melting rate. Type of milk had a significant effect on overall acceptability and acceptability of flavor and texture.
机译：摘要浓缩/希腊酸奶或Labneh是一种半固态食品，由酸奶消除了部分水分和水溶性化合物而制成。当今世界致力于生产低脂食品，而又不影响这些产品的质地和风味。这项研究的目的是表征不同脂肪水平的牛，山羊和绵羊Labneh的理化和感官特性。牛，山羊奶和羊奶用于生产两批全脂（约10％），低脂（约5％）和低脂（<1％）浓缩酸奶样品。对脂肪，水分，蛋白质，灰分，脱水收缩，酸度，pH，钠，镁和钙含量进行化学分析。应用了使用反向挤压方法的仪器纹理分析。定量描述性感官分析用于由11位训练有素的小组成员对样本进行分析，并由47位小组成员评估了样本的可接受性。牛奶的类型会显着影响（P <0.001）除水分和无氮提取物以外的所有化学属性，而脂肪含量会显着影响Labneh的水分，脂肪，蛋白质，灰分，酸度和镁含量。牛奶的类型显着影响表观模量，硬度，完成的硬度和粘附力，而脂肪含量显着影响硬度。牛奶的类型显着影响脱水收缩的感觉属性，紧实度，山羊气味和风味，流动速率，颜色，光泽，苦味，稠度，融化速率和铺展性，而脂肪含量仅影响颜色，稠度和融化速率。牛奶的类型对整体可接受性以及风味和质地的可接受性有重大影响。

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