Effect of different concentrations of aqueous ginger extract on some physical and sensory properties of yoghurt
Other Title(s)
تأثير تراكيز مختلفة من مستخلص الزنجبيل المائي على بعض صفات اللبن الفيزيائية و الحسية
Author
Source
Kufa Journal for Agricultural Science
Issue
Vol. 9, Issue 4 (31 Dec. 2017), pp.391-404, 14 p.
Publisher
University of Kufa Faculty of Agriculture
Publication Date
2017-12-31
Country of Publication
Iraq
No. of Pages
14
Main Subjects
Abstract EN
The present study was designed to determine the effect of using the aqueous ginger extract on the physical and sensory properties of yoghurt.In club to see the issue of different concentrations of the aqueous ginger extract on yoghurt properties, manufactured from cow's milk, first the milk was divided into five treatments and was considered as the control treatment (T1).Aqueous ginger extract at the concentrations of (1, 3,6, and 9) ml.100 ml-1 milk as (T2, T3, T4, and T5) treatments, respectively were added to the samples and incubated at 42°C until the milk coagulated .
The produced samples were then examined for pH, Titratable acidity and coagulation time during the incubation period.
In addition, the sensory evaluations of the product samples were done.The results indicated that there was a decreased in pH value for plain yoghurt and yoghurt with aqueous ginger extract during the incubation time, as the aqueous ginger extract increased the pH value decreased in comparison with titratable acidity which reported an increased as the aqueous ginger extract increased.
In addition, the coagulation time of the treatments (T2, T3, T4, and T5) was decreased with increasing in ginger concentrations in comparison to control treatment (T1) which was coagulated in standard time 3.15 hours.
For the sensory evaluation test, the results indicated that T1 has higher flavor score compared to other treatments.
However, as the aqueous ginger extract increased the flavor score decreased.
While the yoghurts with aqueous ginger extract have higher texture and acidity scores compared to the control treatment.
American Psychological Association (APA)
al-Ubaydi, Layth Farid Hasan. 2017. Effect of different concentrations of aqueous ginger extract on some physical and sensory properties of yoghurt. Kufa Journal for Agricultural Science،Vol. 9, no. 4, pp.391-404.
https://search.emarefa.net/detail/BIM-955461
Modern Language Association (MLA)
al-Ubaydi, Layth Farid Hasan. Effect of different concentrations of aqueous ginger extract on some physical and sensory properties of yoghurt. Kufa Journal for Agricultural Science Vol. 9, no. 4 (2017), pp.391-404.
https://search.emarefa.net/detail/BIM-955461
American Medical Association (AMA)
al-Ubaydi, Layth Farid Hasan. Effect of different concentrations of aqueous ginger extract on some physical and sensory properties of yoghurt. Kufa Journal for Agricultural Science. 2017. Vol. 9, no. 4, pp.391-404.
https://search.emarefa.net/detail/BIM-955461
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 401-403
Record ID
BIM-955461