Physicochemical and Sensory Properties of Yogurt Supplemented with Corni fructus during Storage.
Prev Nutr Food Sci
; 18(1): 45-9, 2013 Mar.
Article
em En
| MEDLINE
| ID: mdl-24471109
ABSTRACT
This study was carried out to determine a possibility of adding Corni fructus extract (CFE) into yogurt for improving the neutraceutical properties of yogurt and the effects of adding CFE (2â¼6%, v/v) on the physicochemical and sensory properties of the products during a 15-day storage period at 4°C. Incorporation of CFE into the yogurt samples resulted in a significant pH reduction and a significant increase in titratable acidity. When evaluating the color of the yogurt, the L*-values were not significantly influenced by CFE supplementation; however, the a*- and b*-values significantly increased with the addition of CFE during storage. The power law and Casson models were applied to assess the flow behavior of CFE-added yogurt samples. The magnitudes of apparent viscosity (ηa,100), consistency index (K), and yield stress (σoc) for 4â¼6% CFE yogurt samples were significantly greater than those for the control, indicating that CFE can be used as a thickening agent for yogurt. The sensory test revealed that addition of CFE (2â¼4%) to yogurt did not significantly affect the overall scores, but the overall preference score for 6% CFE yogurt was significantly decreased. Based on the data obtained from the present study, we concluded that the concentrations (2â¼4%) of CFE could be used to produce a CFE-added yogurt without the significantly adverse effects on the physicochemical and sensory properties.
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1
Coleções:
01-internacional
Base de dados:
MEDLINE
Tipo de estudo:
Prognostic_studies
Idioma:
En
Revista:
Prev Nutr Food Sci
Ano de publicação:
2013
Tipo de documento:
Article