FRUIT FLAVORED SET YOGURT FORMULATION WITH NATURAL PIGMENT AND INVESTIGATION OF ITS PROPERTIES

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GHYASI H.; MAGHSOUDLOU Y.; KOMMEIRI M.; SADEGHI MAHOONAK A.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:2 (12) Page(s): 1-9

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Title

FRUIT FLAVORED SET YOGURT FORMULATION WITH NATURAL PIGMENT AND INVESTIGATION OF ITS PROPERTIES

Author(s)

GHYASI H. | MAGHSOUDLOU Y. | KOMMEIRI M. | SADEGHI MAHOONAK A. | Issue Writer Certificate

Keywords

FLAVORED YOGHURTQ2

BETALAINSQ3

ANTIOXIDANT ACTIVITYQ1

TOTAL PHENOLQ1

Abstract

In this research, the Red beet juice was used at concentration 0, 1.5, 2, 2.5% and fruit flavored juice at 0, 6, 8 and 10% to increase diversity of set yogurt formulations. Sensory parameters, color, ANTIOXIDANT ACTIVITY and total water soluble phenols of fruit flavored set yogurt plain yogurt were evaluated during 21 day storage time. The results showed that the 6% of fruit flavored juice and 2% Red beet juice were the optimum concentration for production of fruit flavored set yogurt and this formulation showed higher acceptability compared to plain yogurt. The sensory of this formulation didn't change during storage time. The total water soluble phenols and ANTIOXIDANT ACTIVITY of fruit flavored set yogurt was higher than set yogurt during storage which shows this formulation can have beneficial effects on consumer health.

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APA: Copy

GHYASI, H., MAGHSOUDLOU, Y., KOMMEIRI, M., & SADEGHI MAHOONAK, A.. (2012). FRUIT FLAVORED SET YOGURT FORMULATION WITH NATURAL PIGMENT AND INVESTIGATION OF ITS PROPERTIES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(2 (12)), 1-9. SID. https://sid.ir/paper/176571/en

Vancouver: Copy

GHYASI H., MAGHSOUDLOU Y., KOMMEIRI M., SADEGHI MAHOONAK A.. FRUIT FLAVORED SET YOGURT FORMULATION WITH NATURAL PIGMENT AND INVESTIGATION OF ITS PROPERTIES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(2 (12)):1-9. Available from: https://sid.ir/paper/176571/en

IEEE: Copy

H. GHYASI, Y. MAGHSOUDLOU, M. KOMMEIRI, and A. SADEGHI MAHOONAK, “FRUIT FLAVORED SET YOGURT FORMULATION WITH NATURAL PIGMENT AND INVESTIGATION OF ITS PROPERTIES,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 2 (12), pp. 1–9, 2012, [Online]. Available: https://sid.ir/paper/176571/en

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