• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Food Processing & Technology >Quality Comparison and Acceptability of Yoghurt with Different Fruit Juices
【24h】

Quality Comparison and Acceptability of Yoghurt with Different Fruit Juices

机译：不同果汁酸奶的质量比较和可接受性

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Yoghurt is consumed worldwide for its nutritional and health benefits. The research was conducted to prepare fruit yoghurt with different level of fruit juice (5%, 10% and 15%) of different fruits (strawberry, orange and grape). Different physico-chemical and microbiological characteristics were analyzed to assay the quality of the yoghurts. Yoghurts fortified with 10% orange juice was the best in quality among the others. The smell and taste, body and consistency and color and texture of the fruit yoghurts were equally acceptable. 10% and 15% strawberry fruit yoghurt contain more acid and its texture was cracked down in refrigeration temperature. The moisture and acidity content of fruit yoghurts were increased than plain yoghurt because of high content of these in the fruits. The fat, protein, carbohydrates and ash content of strawberry and orange fruit yoghurt were decreased than normal plain yoghurt. But the carbohydrates content of grape yoghurt were increased because grape contains more sugar than milk and other two fruits. Statistical analysis showed that yoghurt with 10% orange juice was more acceptable than others comparing all quality characteristics. The microbiological quality of the fruit yoghurts was also acceptable because of acid content of the fruits. In case of strawberry yoghurt, fruit juice concentration more than 5% was not suitable for fruit yoghurt because that are highly acidic and curd was cracked down at refrigerated condition. This formulation and quality findings will be helpful to set up fruit yoghurt industry.
机译：酸奶因其营养和健康益处而在全球范围内消费。进行该研究以制备具有不同果汁（草莓，橙子和葡萄）不同含量（5％，10％和15％）的果汁的酸奶。分析了不同的理化和微生物学特征，以测定酸奶的质量。酸奶中添加10％橙汁的酸奶质量最高。水果酸奶的气味和味道，身体和稠度以及颜色和质地也同样可以接受。 10％和15％的草莓水果酸奶含有更多的酸，并且在冷藏温度下其质地被破坏。水果酸奶的水分和酸度含量比普通酸奶增加，这是因为水果中的这些含量很高。草莓和橘子酸奶的脂肪，蛋白质，碳水化合物和灰分含量均低于普通酸奶。但是葡萄酸奶中的碳水化合物含量增加了，因为葡萄比牛奶和其他两种水果含有更多的糖。统计分析表明，与所有其他质量特征相比，含10％橙汁的酸奶比其他酸奶更可接受。由于水果中的酸含量，水果酸奶的微生物质量也是可以接受的。在草莓酸奶的情况下，果汁浓度超过5％不适合用于水果酸奶，因为它是高酸性的，凝乳在冷藏条件下会被分解。这种配方和质量发现将有助于建立水果酸乳产业。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号