Physicochemical, rheological and sensory properties of low-fat yoghurt supplemented with dried mushroom powder
Other Title(s)
الخصائص الفيزوكيميائية والبيولوجية والحسية لليوجورت منخفض الدهن المدعم بمسحوق فطر عيش الغراب
Joint Authors
Abd al-Baqi, Muhammad Abd al-Muti
Atwah, al-Sayyid Hasan
Ali, Mahmud al-Sayyid Muhammad
Haibah, Salah Abd al-Qadir Ali
Source
Zagazig Journal of Agricultural Research
Issue
Vol. 49, Issue 1 (31 Jan. 2022), pp.57-66, 10 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2022-01-31
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Topics
Abstract EN
The effect of adding dried mushroom powder as a source of antioxidants and fiber at level 1.0, 2.0 and 3.0% on physiochemical and sensory properties of low-fat yoghurt was studied.
The properties of yoghurt samples including pH values, titratable acidity, syneresis, viscosity, dietary fiber, total phenolic content, antioxidant activity and sensory properties were determined when fresh and during storage for 15 days at 5-7°C.
Results showed gradual increase in pH values, dietary fiber, viscosity, phenolic content and antioxidant activity as mushroom powder ratio was increased.
On the other hand, the acidity and synersis were decreased as the ratio of mushroom powder increased.
Low- fat yoghurt supplemented with up to 2% dried mushroom powder had similar appearance, flavor, texture, and overall acceptability as control of full fat yoghurt.
American Psychological Association (APA)
Haibah, Salah Abd al-Qadir Ali& Ali, Mahmud al-Sayyid Muhammad& Abd al-Baqi, Muhammad Abd al-Muti& Atwah, al-Sayyid Hasan. 2022. Physicochemical, rheological and sensory properties of low-fat yoghurt supplemented with dried mushroom powder. Zagazig Journal of Agricultural Research،Vol. 49, no. 1, pp.57-66.
https://search.emarefa.net/detail/BIM-1394312
Modern Language Association (MLA)
Ali, Mahmud al-Sayyid Muhammad…[et al.]. Physicochemical, rheological and sensory properties of low-fat yoghurt supplemented with dried mushroom powder. Zagazig Journal of Agricultural Research Vol. 49, no. 1 (2022), pp.57-66.
https://search.emarefa.net/detail/BIM-1394312
American Medical Association (AMA)
Haibah, Salah Abd al-Qadir Ali& Ali, Mahmud al-Sayyid Muhammad& Abd al-Baqi, Muhammad Abd al-Muti& Atwah, al-Sayyid Hasan. Physicochemical, rheological and sensory properties of low-fat yoghurt supplemented with dried mushroom powder. Zagazig Journal of Agricultural Research. 2022. Vol. 49, no. 1, pp.57-66.
https://search.emarefa.net/detail/BIM-1394312
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1394312