Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off
المؤلفون المشاركون
Muhammad, Abd al-Latif A.
Alamri, M. S.
Abdo Qasem, Akram A.
Ibraheem, M. A.
Saleh, Ali
Hussain, S.
Shahzad, Syed Ali
المصدر
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-06-11
دولة النشر
مصر
عدد الصفحات
11
التخصصات الرئيسية
الملخص EN
This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt.
The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB).
The control is the yogurt prepared with okra gum only.
Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation.
Tests were performed at the beginning of the cold storage and after 7 or 15 days.
By adding 1.0% starch, significant (p<0.05) reduction in wheying-off and firmer yogurt was obtained.
Variations in the properties of yogurt were obvious and can be attributed to starch origin and amylose content.
Therefore, the qualities of yogurts with tuber starches (PS and SPS) were different compared to corn or legume starches (CP and TB).
The effect of the starches on yogurt properties changed over storage time, where some starches performed better only at the beginning of the storage period, and steady pH was maintained throughout the storage time.
Wheying-off was significantly reduced irrespective of the origin of the starch.
Sensory evaluation showed preference for yogurts prepared with starch compared to the control, regardless of starch type.
Nonetheless, CP was preferred over other starches with respect to wheying-off, power law parameters, and overall acceptability.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Saleh, Ali& Muhammad, Abd al-Latif A.& Alamri, M. S.& Hussain, S.& Abdo Qasem, Akram A.& Ibraheem, M. A.…[et al.]. 2020. Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off. Journal of Chemistry،Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1181834
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Saleh, Ali…[et al.]. Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off. Journal of Chemistry No. 2020 (2020), pp.1-11.
https://search.emarefa.net/detail/BIM-1181834
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Saleh, Ali& Muhammad, Abd al-Latif A.& Alamri, M. S.& Hussain, S.& Abdo Qasem, Akram A.& Ibraheem, M. A.…[et al.]. Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off. Journal of Chemistry. 2020. Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1181834
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1181834
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر