Volume 21, Issue 152 (2024)                   FSCT 2024, 21(152): 17-29 | Back to browse issues page

‎ 10.22034/FSCT.21.152.17

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Naderi M, mozaffari F, farahani G, malmir M, norouzi M, Bakhshizadeh M. Production Of Fat-Free Strained Yoghurt Based On Buttermilk; Investigation On Physico-Chemical And Sensory Properties During Shelf Life. FSCT 2024; 21 (152) :17-29
URL: http://fsct.modares.ac.ir/article-7-67068-en.html
Production Of Fat-Free Strained Yoghurt Based On Buttermilk; Investigation On Physico-Chemical And Sensory Properties During Shelf Life
Mehdi Naderi 1, Farbood Mozaffari2 , Ghazaleh Farahani3 , Masoomeh Malmir3 , Mohsen Norouzi4 , Mona Bakhshizadeh5
1- GORGAN UNIVERSITY , mehdi.naderi23@yahoo.com
2- mihan
3- srbiau
4- tehran university
5- Islamic Azad University Pharmaceutical Sciences Branch
Abstract:   (603 Views)
Buttermilk has many functional and nutritional impacts due to the presence of phospholipids and proteins in the membrane of fat cells. Based on this, the present study was designed to investigate the use of sweet buttermilk in free-fat strained yogurt (FFSY). For this purpose, ratios of 5, 10, and 15% (w/w) sweet buttermilk were used in the preparation of the yogurt base. This research was conducted in the form of a completely random design. On days 0, 5, 10, 15, and 20, the pH, dry matter (%), and protein (%) of the FFSY were evaluated. In addition, the viscosity (mPa.s) and the sensory analysis of the FFSY, including appearance, odor, taste & flavor, mouthfeel and, and general acceptance, were examined during the first and 20th days. The results showed that the pH of the samples containing buttermilk decreased more during shelf life (P > 0.05). Dry matter (%) decreased with increasing the buttermilk (%), although no significant change in dry matter was observed during the shelf life (P > 0.05). With increasing buttermilk (%), the protein (%) decreased and it did not change over the shelf life (P > 0.05). By reducing the buttermilk (%), the viscosity (mPa.s) also decreased (P > 0.05). The sensory evaluation test showed the FFSY containing 10% (w/w) buttermilk possessed the highest score for taste & flavor, mouthfeel, and general acceptance. Therefore, this treatment was selected as the best sample. In general, the present study showed that the use of buttermilk in the production of FFSY is functionally and practically useful.

 
Keywords: Free-fat strained yoghurt, Phisycal and chemical properties, Sensory analysis, Sweet buttermilk, Viscosity
Full-Text [PDF 390 kb]   (476 Downloads)    
Article Type: Original Research | Subject: Food Chemistry
Received: 2023/01/25 | Accepted: 2023/05/7 | Published: 2024/09/22
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