STUDY OF PRODUCTION OF ORDINARY AND LOW-CALORIE FRUIT YOGURT

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HASAN-NEJAD M.R.; KARIM G.; SAHARI MOHAMMAD ALI

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Journal: Year:2005 | Volume:11 | Issue:2 Page(s): 247-260

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Information Journal Paper

Title

STUDY OF PRODUCTION OF ORDINARY AND LOW-CALORIE FRUIT YOGURT

Author(s)

HASAN-NEJAD M.R. | KARIM G. | SAHARI MOHAMMAD ALI | Issue Writer Certificate

Keywords

FRUIT YOGURTQ4

ORDINARY YOGURTQ4

LOW- CALORIE YOGURTQ4

FORMULATIONQ3

PRODUCTIONQ3

Abstract

At first, the used milk fat depending on type of yogurt was standardized (2.5% fat for ordinary FRUIT YOGURT and 0.1% for low-calorie FRUIT YOGURT), the intended additives (i.e. powder milk, stabilizers and sugar), were added in the amounts needed, then homogenization, pasteurization and incubation process were performed until the yogurt was formed. Thereafter, the fruit was added and product was packed. After PRODUCTION two types of yogurts, complementary tests of coli form, mould and yeast, determination of fat content, acidity, lactose content, solid not fat content, calorie content, viscosity, pH and panel taste (texture, color, flavor and taste) were performed. The effects of time (3, 7 and 15 days), kind of fruit (black cherry, peach and strawberry), stabilizers (pectin and gelatin), temperature (4 and 25 C), additionally, for low calorie FRUIT YOGURT, sugar (3 and 5%) were studied. Based on this result the best FORMULATION was proposed (for ordinary FRUIT YOGURT: gelatin 0.4%, pectin 0.3%, milk with 2.5% fat 82-85% and jam of fruit 14-17%; for low-calorie FRUIT YOGURT: gelatin 0.4%, pectin 0.3%, milk with 0.1% fat 80%, puree of fruit 14-17% and 5% sugar 14-17%).

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APA: Copy

HASAN-NEJAD, M.R., KARIM, G., & SAHARI, MOHAMMAD ALI. (2005). STUDY OF PRODUCTION OF ORDINARY AND LOW-CALORIE FRUIT YOGURT. JOURNAL OF AGRICULTURAL SCIENCES, 11(2), 247-260. SID. https://sid.ir/paper/7643/en

Vancouver: Copy

HASAN-NEJAD M.R., KARIM G., SAHARI MOHAMMAD ALI. STUDY OF PRODUCTION OF ORDINARY AND LOW-CALORIE FRUIT YOGURT. JOURNAL OF AGRICULTURAL SCIENCES[Internet]. 2005;11(2):247-260. Available from: https://sid.ir/paper/7643/en

IEEE: Copy

M.R. HASAN-NEJAD, G. KARIM, and MOHAMMAD ALI SAHARI, “STUDY OF PRODUCTION OF ORDINARY AND LOW-CALORIE FRUIT YOGURT,” JOURNAL OF AGRICULTURAL SCIENCES, vol. 11, no. 2, pp. 247–260, 2005, [Online]. Available: https://sid.ir/paper/7643/en

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