• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Philippines Journal of Veterinary and Animal Sciences >Value-added yogurt drink with pineapple (Ananas comosus L.) and carrots (Daucus carota)
【24h】

Value-added yogurt drink with pineapple (Ananas comosus L.) and carrots (Daucus carota)

机译：菠萝（Ananas comosus L.）和胡萝卜（Daucus carota）的增值酸奶饮料

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

A yogurt drink made with 1.5 percent each of Lactobacillus bulgaricus and Streptococcus thermophilus, 8 percent pineapple (Ananas comosus L.) and 8 percent sugar was treated with 2 percent or 4 percent cooked carrots (Daucus carota) to increase its nutrient and dietary fiber content. The products' gross chemical composition, sensory quality and consumers' acceptability were evaluated. The gross chemical composition of yogurt drinks treated with carrot was not significantly different from plain pineapple yogurt drink. Their values ranged from 1.08-1.11 percent titratable acidity, 4.23-4.30 pH, 2.48-2.61 percent protein, 20.23-20.30 percent total solids and 2.51-3.10 percent fat. The addition of carrot gave the yogurt drink its orange color. The flavor of yogurt with 2 percent carrots was better than that of plain pineapple yogurt drink but that with 4 percent carrots had the best flavor. All other descriptive traits were comparable to plain pineapple yogurt drink. The carrot-treated yogurts showed a very high consumer's acceptability of 96.83 percent and 97.59 percent, respectively. Both yogurts were highly acceptable to male and female consumers alike, with the male consumers preferring a sweeter yogurt drink. The 11 to 20-year age group, among others, always gave the highest rating for yogurt drink regardless of the amount of carrot added which indicated that the product is most acceptable to teenaged consumers.
机译：分别用1.5％的保加利亚乳杆菌和嗜热链球菌，8％的菠萝（Ananas comosus L.）和8％的糖制成的酸奶饮料用2％或4％的煮熟的胡萝卜（Daucus carota）处理，以增加营养和膳食纤维含量。对产品的总化学成分，感官质量和消费者的可接受性进行了评估。用胡萝卜处理的酸奶饮料的总化学成分与普通菠萝酸奶饮料的化学成分没有显着差异。它们的值介于1.08-1.11％的可滴定酸度，4.23-4.30 pH，2.48％-2.61％的蛋白质，20.23-20.30％的总固体和2.51-3.10％的脂肪之间。添加胡萝卜使酸奶饮料呈橙色。含2％胡萝卜的酸奶的味道比普通菠萝酸奶饮料好，但含4％胡萝卜的酸奶的味道最好。所有其他描述性状均与普通菠萝酸奶饮料相当。经胡萝卜处理的酸奶显示出很高的消费者接受度，分别为96.83％和97.59％。男性和女性消费者都非常喜欢两种酸奶，男性消费者更喜欢甜的酸奶饮料。在11至20岁年龄段的人群中，无论添加多少胡萝卜，酸奶饮料的评分始终最高，这表明该产品最适合青少年消费者。

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