FORMULATING FRUIT YOGHURT BY CONCENTRATED MILK AND EVALUATING ITS QUALITY DURING STORAGE

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VAHEDI N.; MAZAHERI TEHRANI M.; SHAHIDI FAKHRI

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Paper Information

Journal: Journal of Water and Soil Science Year:2009 | Volume:13 | Issue:48 Page(s): 251-260

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Title

FORMULATING FRUIT YOGHURT BY CONCENTRATED MILK AND EVALUATING ITS QUALITY DURING STORAGE

Author(s)

VAHEDI N. | MAZAHERI TEHRANI M. | SHAHIDI FAKHRI | Issue Writer Certificate

Keywords

CONCENTRATED FRUIT YOGHURTQ3

OSMODEHYDROFREEZING PROCESSQ3

SENSORYQ3

PHYSICAL AND CHEMICAL CHARACTERISTICS MICROBIAL QUALITYQ3

STORAGEQ3

Abstract

In this study, the effect of “Osmodehydrofrozen” fruit addition on SENSORY, physical, chemical and microbiological properties of concentrated yoghurt and its quality during STORAGE was evaluated. This research was done in two stages. At the first stage, fruit percentage, type and addition time (before and after fermentation) was determined. The results indicated yoghurts containing 10% apple or 13% strawberry, which was added before fermentation had a better quality. Because of high osmotic activity of apple, the synersis was lower in apple yoghurt in comparison with strawberry yoghurt. According to osmotic activity of both fruits, the synersis value was much lower than that of fruit yoghurts, which contained untreated fruits. Taste value was higher in strawberry yoghurt and texture and mouth feel values were higher at low percentages of fruit. The results of the second stage (quality evaluation during STORAGE) indicated that STORAGE had a significant effect on pH, acidity, synersis, taste and texture (P<0.05). In samples which contained apple, coli forms disappeared after 7 days of STORAGE. In samples that contained strawberry, coli forms disappeared after 7 days of STORAGE.

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APA: Copy

VAHEDI, N., MAZAHERI TEHRANI, M., & SHAHIDI, FAKHRI. (2009). FORMULATING FRUIT YOGHURT BY CONCENTRATED MILK AND EVALUATING ITS QUALITY DURING STORAGE. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 13(48), 251-260. SID. https://sid.ir/paper/14701/en

Vancouver: Copy

VAHEDI N., MAZAHERI TEHRANI M., SHAHIDI FAKHRI. FORMULATING FRUIT YOGHURT BY CONCENTRATED MILK AND EVALUATING ITS QUALITY DURING STORAGE. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2009;13(48):251-260. Available from: https://sid.ir/paper/14701/en

IEEE: Copy

N. VAHEDI, M. MAZAHERI TEHRANI, and FAKHRI SHAHIDI, “FORMULATING FRUIT YOGHURT BY CONCENTRATED MILK AND EVALUATING ITS QUALITY DURING STORAGE,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 13, no. 48, pp. 251–260, 2009, [Online]. Available: https://sid.ir/paper/14701/en

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