Volume 20, Issue 137 (2023)
FSCT 2023, 20(137): 210-229 |
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Azadi M, Mehraban Sangatash M, Azadi H, Ehtiati A. Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast. FSCT 2023; 20 (137) :210-229
URL: http://fsct.modares.ac.ir/article-7-65599-en.html
URL: http://fsct.modares.ac.ir/article-7-65599-en.html
1- Department of Food Science and Technology, ACECR Kashmar Higher Education Institute, Kashmar, Iran
2- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran , mmehrabans@yahoo.com
3- Department of Economics and Rural Development, Gembloux Agro-Bio Tech, University of Liège, Belgium
4- Greeneh Food Industries (Research and Development), Khayam Industrial Area, Neyshabur, Iran
2- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran , mmehrabans@yahoo.com
3- Department of Economics and Rural Development, Gembloux Agro-Bio Tech, University of Liège, Belgium
4- Greeneh Food Industries (Research and Development), Khayam Industrial Area, Neyshabur, Iran
Abstract: (555 Views)
Enrichment is one of the ways to increase the nutritional value of foods. In this research, enrichment of yogurt with Saccharomyces cerevisiae yeast was done as a cheap source of fiber, protein, vitamins and minerals to produce a functional food. Physico-chemical and sensory characteristics of enriched treatments were evaluated. Cow's milk was mixed at 3 levels of fat (1.2, 1.8 and 3%) with yeast at 4 levels (0, 0.3, 0.6 and 0.9%) and used in preparing yogurt samples. The results showed that, in general, fat percentage, yeast percentage and duration of storage on pH and acidity changes were significant at the 95% confidence level. With increasing fat percentage, pH increased and acidity decreased. Increasing the percentage of yeast caused a decrease in pH and an increase. Synergy decreased with increasing the percentage of fat or yeast and also with increasing the duration of storage. The stifness of the tissue increased due to the increase of fat and decreased due with the increase of yeast. The highest level of tissue stifness was 0% in the yeast level and the lowest level was 0.9% in the yeast level. The percentage of fat, percentage of yeast and also the interaction of these two variables were significant and effective on the color index a*, b* with 95% confidence. However, only the variable of yeast percentage had a significant effect on the color index L*. Sensory evaluation results showed that only the variable of fat percentage had a significant effect on aroma, mouthfeel, internal texture, spoon acceptability and overall acceptance.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2022/11/23 | Accepted: 2023/06/13 | Published: 2023/07/1
Received: 2022/11/23 | Accepted: 2023/06/13 | Published: 2023/07/1
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