PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF STIRRED FRUIT YOGHURT FORTIFIED BY WHEAT FIBER

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ZOMORODI SH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2013 | Volume:22 | Issue:4 Page(s): 443-454

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Information Journal Paper

Title

PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF STIRRED FRUIT YOGHURT FORTIFIED BY WHEAT FIBER

Author(s)

ZOMORODI SH. | Issue Writer Certificate

Keywords

SYNERESISQ2

STORAGE TIMEQ2

WHEAT FIBERQ2

FRUIT YOGURTQ2

VISCOSITYQ2

Abstract

In this study, the physicochemical, rheological and sensory properties of stirred strawberry yoghurt enriched by WHEAT FIBER in different levels and particle size were investigated during storage for 28 days at 5±1 oC. The fiber was used at 5 levels (0 as control, 0.3, 0.6, 0.9 and 1.2 g in 100 ml) at two different particle size of 0.22-0.42 and 0.17-0.20 mm. The statistical analysis of the results showed that the acidity and VISCOSITY were increased and moisture content and SYNERESIS were decreased with increasing the amounts of fiber in yoghurt significantly (P<0.05).The minimum SYNERESIS rate (23 to 25%) and maximum amount of VISCOSITY (4000-4500 Cp) were observed in samples contain-ing higher than 0.6 percent fiber. The samples containing smaller fiber particle size showed higher VISCOSITY and acidity than the other samples (P<0.05). The pH of sample was decreased and the acidity and SYNERESIS were increased during storage period (P<0.05). The results also showed that the amount of WHEAT FIBER Used and its particle size had no effect on color index (a*, b* and L*) and sensory evaluation (color and flavor). Therefore it was concluded that the WHEAT FIBER can be used successfully in the production of stirred yoghurt at the rate of 1.2%.

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APA: Copy

ZOMORODI, SH.. (2013). PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF STIRRED FRUIT YOGHURT FORTIFIED BY WHEAT FIBER. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 22(4), 443-454. SID. https://sid.ir/paper/148523/en

Vancouver: Copy

ZOMORODI SH.. PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF STIRRED FRUIT YOGHURT FORTIFIED BY WHEAT FIBER. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2013;22(4):443-454. Available from: https://sid.ir/paper/148523/en

IEEE: Copy

SH. ZOMORODI, “PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF STIRRED FRUIT YOGHURT FORTIFIED BY WHEAT FIBER,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 22, no. 4, pp. 443–454, 2013, [Online]. Available: https://sid.ir/paper/148523/en

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