Citation
Erfanian Arezoo, . and Babak Rasti, . Effects of sonication condition on milk-soymilk yogurt properties. pp. 1823-1834. ISSN 0116-6514
Abstract
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.
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Abstract
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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Milk |
| AGROVOC Term: | Soy milk |
| AGROVOC Term: | Yoghurt |
| AGROVOC Term: | Product development |
| AGROVOC Term: | Sensory evaluation |
| AGROVOC Term: | Proximate analysis |
| AGROVOC Term: | Viscosity |
| AGROVOC Term: | Texture |
| AGROVOC Term: | Firmness |
| AGROVOC Term: | Consistency |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/8764 |
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