Prethodno priopćenje
https://doi.org/10.15567/mljekarstvo.2017.0408
Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt
Shuwei Yao
; Northeast Agricultural University, College of Food Science, 59 Mucai Street, Gongbin Road, Harbin, Heilongjiang 150030, China
Siyu Xie
; China Agricultural University, College of Food Science and Nutritional Engineering, Beijing, 100083, China
Lianzhou Jiang
; Northeast Agricultural University, College of Food Science, 59 Mucai Street, Gongbin Road, Harbin, Heilongjiang 150030, China
Liang Li
; Northeast Agricultural University, College of Food Science, 59 Mucai Street, Gongbin Road, Harbin, Heilongjiang 150030, China
Sažetak
Dandelion extract is a traditional Chinese medicine and contains significant nutritional value. The aim of this study was to research the optimum fermentation conditions for dandelion addition to plain yogurt using a single factor experiments and orthogonal experiment. The results of the present study demonstrated that the addition of dandelion extract affected the viscosity, water-holding capacity and pH of yogurt. Optimized conditions for dandelion addition to plain yogurt based on viscosity, incubation time, pH and sensory score were 10 % sucrose, 0.3 % of the starter cultures, incubation time of 6.5 hours and 3 % dandelion extract. A new kind of dandelion yogurt with high viscosity, good water-holding capacity and good taste was prepared in this study.
Ključne riječi
dandelion; yogurt; viscosity; water-holding capacity; pH
Hrčak ID:
186944
URI
Datum izdavanja:
29.9.2017.
Posjeta: 2.467 *