Studying Qualitative Sensory Characteristics Of Yogurt Manufacturing By Adding Fat Substitutes
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2017, Volume 15, Issue 0, Pages 499-507
AbstractThe study was carried out in laboratory of food science department-college of Agriculture-University of Tikrit, to study the chemical composition quantitative sensory characteristic of yogurt manufacturing by adding fat substitute to skimmed milk. The yogurt was token place according to Iraqi standard approval T1, inulin, whey protein, resistant starch added in 1% rate to yogurt made from skimmed milk. Many test , tests like moisture , total solid , protein , fat , carbohydrates , ash , total acidity , pH , viscosity , spontaneous whey separation , energy , Microbial tests , sensory evaluation in 1st and 15 days after cooled storage. The results showed increasing in total solid, protein, carboy rate ash, viscosity while decreasing in spontaneous whey separation. Total acidity energy, microbial total count with adding the fat substitutes compared with T2 skim milk treatment also the seam results after cooled storage. The sensory evolution was asymptotic to standard approval some can use this substitutes to reduce energy at the same time preserve sensory characteristic.
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