Effects Of Sonication Condition On Milk-Soymilk Yogurt Properties

INTERNATIONAL FOOD RESEARCH JOURNAL(2019)

引用 0|浏览2
暂无评分
摘要
The present work was aimed to develop a new type of yogurt made from a mixture of milk and soymilk. Balanced Incomplete Block Ranking Test and 9-Point Hedonic Scale were employed in order to determine the best formulation. The effects of sonication condition (time and temperature) were evaluated on the developed milk-soymilk yogurt properties (viscosity, texture, and syneresis). Microscopic photographs were used to check the size distribution of fat globules. The sensory evaluations showed that milk to soymilk ratio of 3:1 was the best formulation. Moreover, proximate analysis was carried out in order to determine the nutritional values of the product. It was found that sonication had positive effects on the yogurt properties such as viscosity, firmness, cohesiveness, and consistency. However, the syneresis of the yogurt sample did increase when compared with the control. (C) All Rights Reserved
更多
查看译文
关键词
Milk, Soymilk, Yogurt, Sonication, Product development
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要