Properties of drinking yoghurt using different types of stabilizers

العناوين الأخرى

خواص مشروبات الزبادي المصنعة باستخدام أنواع مختلفة من المثبتات

المؤلفون المشاركون

al-Batawi, Usamah Ibrahim
Awwad, Rizq Azab
Subhi, Ahmad Tharwat
Hasan, Zakariyya Muhammad Rizq

المصدر

Arab Universities Journal of Agricultural Sciences

الناشر

جامعة عين شمس كلية الزراعة

تاريخ النشر

2019-03-31

دولة النشر

مصر

عدد الصفحات

10

التخصصات الرئيسية

العلوم الزراعية

الموضوعات

• علم الانسياب
• البكتيريا
• حمض اللاكتيك
• صمغ الغوار

الملخص الإنجليزي

Different types of drinking yoghurts were made with different types and concentrations of stabilizers.

6 treatments were made (T1, T2, T3, T4, T5 and T6) using 0.2% and 0.4% of different types stabilizers ( pectin, guar gum, and mixture (1: 1) of both pectin and guar gum) for production of other yoghurt drink treatments beside the control without any stabilizers.

All treatments were stored up to 14 days at 5±1°C.

Drinking yoghurt samples were evaluated for chemical, reholigical, microbiological and sensory attributes.

No significant differences were observed in chemical and microbiological properties among control and treated samples.

All drinking yoghurt contained levels of (106–107 cfu/g) lactic acid bacteria at the end of the refrigerated storage.

Addition of stablizers showed significant differences in viscocitey and serum separation of final product.

The effect was more obvious with using 0.2% stabilizer mixture (0.1% guar gum + 0.1% High Methoxy Pectin) than other all treatments.

The drinking yoghurt containing 0.2% mix stabilizers (0.1% guar gum + 0.1% High Methoxy Pectin) ranked higher sensory scores than other treatments.

The best drinking yoghurt that containing 50% yoghurt, 8% sugar and 42% water should be fortified with 0.2% mix stabilizers (0.1% guar gum + 0.1% High Methoxy Pectin)

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-999830

• APA
• MLA
• AMA