Product development of low-fat yoghurt supplemented with
MetadataShow full item record
The purposes of this research were to study the suitable volume of Jerusalem artichoke flour for stirred low-fat yoghurt production and to study their shelf life. A different level (0.00, 1.80, and 3.60 % w/w skim milk) of Jerusalem artichoke flour was added to yoghurt milk. Samples of different treatments were analyzed for their pH, titratable acidity, viscosity, total soluble solid, total solid, syneresis and 9 – point hedonic scale sensory test (color, flavor, taste, texture, and overall acceptability). It is found that stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour was the most suitable formula for stirred low-fat yoghurt production because its viscosity was similar to the commercial yoghurt and based on sensory test, the optimum of 3.60 % Jerusalem artichoke flour in the yoghurt was ideal. Tester accepted yoghurt product in term of color and flavor as like very much, and taste, texture, and overall acceptability as like moderately. Stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour maintained pH and microbiological qualities when stored at 10๐C for 15 days. The total count of lactic acid bacteria in the stirred low-fat yoghurt with 3.60 % Jerusalem artichoke flour was 7.87 log CFU/g (21 days).
- Theses