INDUSTRIAL PRODUCTION AND SENSORY AND CHEMICAL ANALYSIS OF CHAVIL YOGURT

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SEKHAVATIZADEH S.; KARAMI M.; SAVAND ROOMI A.; SADEGHI SARVESTANI M.V.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2015 | Volume:12 | Issue:1 (45) Page(s): 59-70

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Title

INDUSTRIAL PRODUCTION AND SENSORY AND CHEMICAL ANALYSIS OF CHAVIL YOGURT

Author(s)

SEKHAVATIZADEH S. | KARAMI M. | SAVAND ROOMI A. | SADEGHI SARVESTANI M.V. | Issue Writer Certificate

Keywords

CHAVILQ2

GELATINQ2

SENSORY & CHEMICAL PROPERTIESQ2

YOGURTQ3

Abstract

Introduction: The desire to use low-fat products has been increased in the society. However, lowering the fat content in the products decreases the firmness of texture. In order to prevent this event GELATIN might be employed to overcome this problem. But, hydrocolloid namely GELATIN might affect the taste of the product. In order to solve this problem, fragrant vegetables such as CHAVIL might be used for this purpose. This vegetable decreases cardiovascular diseases, hypertension, diabetes, and cholesterol concentration. Moreover, it could prevent the growth of cancer cells and its metastasis.Materials and Methods: in this project, the effect of two different concentrations (0.15, 0.3%) of GELATIN on CHAVIL YOGURT has been studied. The YOGURT samples have been evaluated every seven days for 21 days in terms of pH, acidity, free fatty acid, sensory features and the rate of diacetyle formation.Results: The results showed that GELATIN causes an increase in the acidity and a decrease in pH as compared to the control sample. It also causes decreases in the production of free fatty acid and diacetyle formation. The results of sensory tests have shown that GELATIN does not have negative effect on the sensory features of the product.Conclusion: The present study indicated that by applying GELATIN together with CHAVIL better quality yoghurt is produced.

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APA: Copy

SEKHAVATIZADEH, S., KARAMI, M., SAVAND ROOMI, A., & SADEGHI SARVESTANI, M.V.. (2015). INDUSTRIAL PRODUCTION AND SENSORY AND CHEMICAL ANALYSIS OF CHAVIL YOGURT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 12(1 (45)), 59-70. SID. https://sid.ir/paper/143203/en

Vancouver: Copy

SEKHAVATIZADEH S., KARAMI M., SAVAND ROOMI A., SADEGHI SARVESTANI M.V.. INDUSTRIAL PRODUCTION AND SENSORY AND CHEMICAL ANALYSIS OF CHAVIL YOGURT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2015;12(1 (45)):59-70. Available from: https://sid.ir/paper/143203/en

IEEE: Copy

S. SEKHAVATIZADEH, M. KARAMI, A. SAVAND ROOMI, and M.V. SADEGHI SARVESTANI, “INDUSTRIAL PRODUCTION AND SENSORY AND CHEMICAL ANALYSIS OF CHAVIL YOGURT,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 12, no. 1 (45), pp. 59–70, 2015, [Online]. Available: https://sid.ir/paper/143203/en

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