THE EFFECT OF AMARANTHUS CRUENTUS GRAIN POWDER ON QUALITY PROPERTIES OF STRAINED YOGHURT

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HEIDARI M.; JAHADI M.; FAZEL M.; GHASEMI SEPERO N.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 271-284

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Title

THE EFFECT OF AMARANTHUS CRUENTUS GRAIN POWDER ON QUALITY PROPERTIES OF STRAINED YOGHURT

Author(s)

HEIDARI M. | JAHADI M. | FAZEL M. | GHASEMI SEPERO N. | Issue Writer Certificate

Keywords

STRAINED YOGHURTQ2

AMARANTHUS CRUENTUSQ1

CHEMICAL PROPERTIESQ2

RHEOLOGICAL PROPERTIESQ2

Abstract

In this research, STRAINED YOGHURT has produced by draining set type yoghurt which has made of cow milk in cloth-sacks. To improve the RHEOLOGICAL PROPERTIES of STRAINED YOGHURT, AMARANTHUS CRUENTUS seeds' powder (1%, 3% and 6%) has added to the samples. The chemical, microbiological, rheological and sensory properties of STRAINED YOGHURT (which has been kept in 6±1 °C for 21 days) were determined. The percentage of crude fiber and mineral materials of the rich samples in relation to the percentage of AMARANTHUS CRUENTUS ' powder increased significantly in proportion to the control sample (p<0.05). The output of rheological test demonstrated that STRAINED YOGHURT showed shear thinning behavior against the increasing of shear rate. At first, stress-strain test and linear viscoelastic determining test were done for all the samples, afterwards, stress-frequency test was done, too. Texture of STRAINED YOGHURT was recognized viscoelastic solid and it was observed that storage module continually excelled over loss module in all samples. The statistical results showed that decreasing of pH and water holding capacity significantly in shelflife (p<0.05). The number of starter cculture which include, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, in order, were the same as before (there was no change) and increased until the seventh day of the shelf life but then it decreased significantly (p<0.05) until the end of the holding period. The sample which included 1%Amaranthus cruentus powder, earned the best record with respect to overall texture, color and quality acceptability.

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APA: Copy

HEIDARI, M., JAHADI, M., FAZEL, M., & GHASEMI SEPERO, N.. (2017). THE EFFECT OF AMARANTHUS CRUENTUS GRAIN POWDER ON QUALITY PROPERTIES OF STRAINED YOGHURT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 271-284. SID. https://sid.ir/paper/72778/en

Vancouver: Copy

HEIDARI M., JAHADI M., FAZEL M., GHASEMI SEPERO N.. THE EFFECT OF AMARANTHUS CRUENTUS GRAIN POWDER ON QUALITY PROPERTIES OF STRAINED YOGHURT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):271-284. Available from: https://sid.ir/paper/72778/en

IEEE: Copy

M. HEIDARI, M. JAHADI, M. FAZEL, and N. GHASEMI SEPERO, “THE EFFECT OF AMARANTHUS CRUENTUS GRAIN POWDER ON QUALITY PROPERTIES OF STRAINED YOGHURT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 271–284, 2017, [Online]. Available: https://sid.ir/paper/72778/en

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