Volume 4, Issue 13 (2007)
FSCT 2007, 4(13): 31-38 |
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Survey On Diacetyl Changes and Sensory Charactristics in Yoghurt Fortified with Whey Protein Concentrate Instead of Milk Powder. FSCT 2007; 4 (13) :31-38
URL: http://fsct.modares.ac.ir/article-7-12165-en.html
URL: http://fsct.modares.ac.ir/article-7-12165-en.html
Abstract: (5733 Views)
The goal of this study was to determine the changes of diacetyl content and sensory charactristics of yoghurt fortified with whey protein concentrate instead of skim milk powder at storage condition.
Our finding showed that with increasing in amount of whey protein concentrate in yoghurt samples, diacetyl level was always higher than control sample. Diacetyl amounts also in yoghurt samples increased during two weeks. The results of sensory evalution also showes that there was no difference in flavour between control sample and sample C but quality characteristics (flavour, general acceptance) other samples were different from control sample.
Results indicated that during storage period quality characteristics, especially improving consistency , creamy texture and more flavouring compounds produced acceptance sample C were close to control sample.
Received: 2007/07/25 | Accepted: 2007/09/22 | Published: 2012/09/9
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