INVESTIGATING ORGANOLEPTIC AND PHYSICOCHEMICAL PROPERTIES OF FUNCTIONAL SET YOGURT INCORPORATING OAT MILK

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FORGANI SAMIRA; PEIGHAMBARDOUST SEYED HADI; OLAD GHAFFARI AREF

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Journal: Iranian Journal of Biosystems Engineering Year:2017 | Volume:48 | Issue:3 Page(s): 279-288

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Title

INVESTIGATING ORGANOLEPTIC AND PHYSICOCHEMICAL PROPERTIES OF FUNCTIONAL SET YOGURT INCORPORATING OAT MILK

Author(s)

FORGANI SAMIRA | PEIGHAMBARDOUST SEYED HADI | OLAD GHAFFARI AREF | Issue Writer Certificate

Keywords

CEREALQ2

DAIRYQ1

FUNCTIONALQ1

OATQ3

YOGURTQ2

Abstract

Oat is becoming popular as part of a healthy diet and new OAT products emerge at the FUNCTIONAL food market. The aim of this study was to combine valuable nutritional properties of CEREAL and milk, to Produce FUNCTIONAL YOGURT product containing OAT milk and evaluation of its physicochemical, microbiological and sensory characteristics. In this study, replacment of 0, 10, 15 and 20% (V/V) OAT milk with low-fat milk (2.5%) was performed and its effect on physicochemical and sensory characteristics of probiotic YOGURT, was evaluated. Results showed that with increasing the percentage of OAT milk in YOGURT, pH, dry matter and fat content were decreased and acidity, synersis, protein and phenolic compounds content were increased significantly (P<0.05) . On the other hand, with adding OAT milk, iron and fiber content were increased and calcium content was decreased.

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APA: Copy

FORGANI, SAMIRA, PEIGHAMBARDOUST, SEYED HADI, & OLAD GHAFFARI, AREF. (2017). INVESTIGATING ORGANOLEPTIC AND PHYSICOCHEMICAL PROPERTIES OF FUNCTIONAL SET YOGURT INCORPORATING OAT MILK. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 48(3), 279-288. SID. https://sid.ir/paper/144304/en

Vancouver: Copy

FORGANI SAMIRA, PEIGHAMBARDOUST SEYED HADI, OLAD GHAFFARI AREF. INVESTIGATING ORGANOLEPTIC AND PHYSICOCHEMICAL PROPERTIES OF FUNCTIONAL SET YOGURT INCORPORATING OAT MILK. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2017;48(3):279-288. Available from: https://sid.ir/paper/144304/en

IEEE: Copy

SAMIRA FORGANI, SEYED HADI PEIGHAMBARDOUST, and AREF OLAD GHAFFARI, “INVESTIGATING ORGANOLEPTIC AND PHYSICOCHEMICAL PROPERTIES OF FUNCTIONAL SET YOGURT INCORPORATING OAT MILK,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 48, no. 3, pp. 279–288, 2017, [Online]. Available: https://sid.ir/paper/144304/en

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