SURVEY ON DIACETYL CHANGES AND SENSORY CHARACTRISTICS IN YOGHURT FORTIFIED WITH WHEY PROTEIN CONCENTRATE INSTEAD OF MILK POWDER

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KAKOUEI H.; EHSANI M.R.; MAZLOUMI M.T.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2007 | Volume:4 | Issue:2 Page(s): 31-38

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Title

SURVEY ON DIACETYL CHANGES AND SENSORY CHARACTRISTICS IN YOGHURT FORTIFIED WITH WHEY PROTEIN CONCENTRATE INSTEAD OF MILK POWDER

Author(s)

KAKOUEI H. | EHSANI M.R. | MAZLOUMI M.T. | Issue Writer Certificate

Keywords

YOGHURTQ2

DIACETYLQ3

WHEY PROTEIN CONCENTRATEQ2

Abstract

The goal of this study was to determine the changes of DIACETYL content and sensory charactristics of YOGHURT fortified with WHEY PROTEIN CONCENTRATE instead of skim milk powder at storage condition.Our finding showed that with increasing in amount of WHEY PROTEIN CONCENTRATE in YOGHURT samples, DIACETYL level was always higher than control sample. DIACETYL amounts also in YOGHURT samples increased during two weeks. The results of sensory evalution also showes that there was no difference in flavour between control sample and sample C but quality characteristics (flavour, general acceptance) other samples were different from control sample.Results indicated that during storage period quality characteristics, especially improving consistency, creamy texture and more flavouring compounds produced acceptance sample C were close to control sample.

Cites

THE USE OF MILK PROTEIN CONCENTRATE (MPC-85) IN THE PRODUCTION OF LOW-FAT AND STUDY ITS PHYSICOCHEMICAL AND SENSORY PROPERTIES CREAM

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APA: Copy

KAKOUEI, H., EHSANI, M.R., & MAZLOUMI, M.T.. (2007). SURVEY ON DIACETYL CHANGES AND SENSORY CHARACTRISTICS IN YOGHURT FORTIFIED WITH WHEY PROTEIN CONCENTRATE INSTEAD OF MILK POWDER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 4(2), 31-38. SID. https://sid.ir/paper/71733/en

Vancouver: Copy

KAKOUEI H., EHSANI M.R., MAZLOUMI M.T.. SURVEY ON DIACETYL CHANGES AND SENSORY CHARACTRISTICS IN YOGHURT FORTIFIED WITH WHEY PROTEIN CONCENTRATE INSTEAD OF MILK POWDER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2007;4(2):31-38. Available from: https://sid.ir/paper/71733/en

IEEE: Copy

H. KAKOUEI, M.R. EHSANI, and M.T. MAZLOUMI, “SURVEY ON DIACETYL CHANGES AND SENSORY CHARACTRISTICS IN YOGHURT FORTIFIED WITH WHEY PROTEIN CONCENTRATE INSTEAD OF MILK POWDER,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 2, pp. 31–38, 2007, [Online]. Available: https://sid.ir/paper/71733/en

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