Quality and acceptability of flavored yoghurt enriched with Red beet extract.

Author(s): Mohammad Sayadi Shahraki, Ali Mohamadi Sani, Mohammad Hojjatoleslamy

The purpose of this research was to determine the effects of red beet extract and strawberry flavor on the physicochemical and organoleptic properties of yogurt. For this purpose a total of 48 yogurt samples including yogurts flavored with strawberry flavor (1, 2 and 4%) and colored with red beet extract (1.25, 2.5 and 4%) and a control yogurt (no strawberry flavor or red beet extract) were evaluated for chemical, physical and sensory properties during 21 days of storage. Data analyzed by ANOVA using statistical analysis system (SAS, 1995). Results showed statistically significant differences (P<0.05) between the control and red beet-flavored yogurts in terms of viscosity and syneresis.Addition of red beet extract to yogurt resulted in an increase in the syneresis, and a decrease in the viscosity. During the storage, the values of the titratable acidity, viscosity and syneresis of experimental yogurts increased, while pH of the yogurts decreased significantly (P<0.05).Yogurt enrichedwith 2.5%red beet extract and 2%strawberry flavorwasmore acceptable and high scoredwith respect to overall acceptability value by panelists.

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