PRODUCTION OF LOW SODIUM MILK AND YOGHURT, STUDY OF THE COMPOSITION AND THEIR ORGANOLEPTIC ATTRIBUTES

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SHAHAMIRIAN M.; JAMALIAN J.; AMIN LARI M.; KARBASI A.

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Journal: Journal of Food Technology and Nutrition Year:2011 | Volume:8 | Issue:1 (29) Page(s): 12-20

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Title

PRODUCTION OF LOW SODIUM MILK AND YOGHURT, STUDY OF THE COMPOSITION AND THEIR ORGANOLEPTIC ATTRIBUTES

Author(s)

SHAHAMIRIAN M. | JAMALIAN J. | AMIN LARI M. | KARBASI A. | Issue Writer Certificate

Keywords

ION EXCHANGE CHROMATOGRAPHYQ3

LOW SODIUM MILKQ3

MINERALQ3

ORGANOLEPTIC ATTRIBUTEQ3

Abstract

Introduction: Milk is one of the most important nutritional source and is defined as a complete food. The average MINERAL content of milk is 7.3 g/L. LOW SODIUM MILK is considered as a dietary item in treatment of a number of diseases, therefore in the present investigation, it was decided to prepare milk with low sodium content.Materials and Methods: In this study LOW SODIUM MILK was prepared using catION EXCHANGE CHROMATOGRAPHY and later low sodium yoghurt was produced. Milk and yoghurt samples were analyzed for ash, MINERALs, (sodium, potassium and calcium) fat, protein contents, pH and sensory attributes.Results: The results indicated that sodium content decreased from 486.25 mg/L to 70.25 mg/ L while potassium and calcium contents increased and fat, protein, ash contents and pH did not change significantly. Results of sensory evaluations showed no significant differences. Low sodium yoghurt showed that the ash content and sensory evaluations were not significantly different from the ordinary yoghurt, however sodium content decreased from 535 mg/L to 74.33 mg/L, and potassium and calcium contents increased.Conclusion: This study showed the production of LOW SODIUM MILK and yoghurt. Potassium and calcium contents increased and it was indicated that low sodium content did not change sensory attributes in these products.

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APA: Copy

SHAHAMIRIAN, M., JAMALIAN, J., AMIN LARI, M., & KARBASI, A.. (2011). PRODUCTION OF LOW SODIUM MILK AND YOGHURT, STUDY OF THE COMPOSITION AND THEIR ORGANOLEPTIC ATTRIBUTES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 8(1 (29)), 12-20. SID. https://sid.ir/paper/143448/en

Vancouver: Copy

SHAHAMIRIAN M., JAMALIAN J., AMIN LARI M., KARBASI A.. PRODUCTION OF LOW SODIUM MILK AND YOGHURT, STUDY OF THE COMPOSITION AND THEIR ORGANOLEPTIC ATTRIBUTES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2011;8(1 (29)):12-20. Available from: https://sid.ir/paper/143448/en

IEEE: Copy

M. SHAHAMIRIAN, J. JAMALIAN, M. AMIN LARI, and A. KARBASI, “PRODUCTION OF LOW SODIUM MILK AND YOGHURT, STUDY OF THE COMPOSITION AND THEIR ORGANOLEPTIC ATTRIBUTES,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 8, no. 1 (29), pp. 12–20, 2011, [Online]. Available: https://sid.ir/paper/143448/en

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