Carbonated yogurt - Sensory properties and consumer acceptance


Karagul-Yuceer Y. , COGGINS P., WILSON J., WHITE C.

JOURNAL OF DAIRY SCIENCE, cilt.82, ss.1394-1398, 1999 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 82 Konu: 7
  • Basım Tarihi: 1999
  • Doi Numarası: 10.3168/jds.s0022-0302(99)75365-8
  • Dergi Adı: JOURNAL OF DAIRY SCIENCE
  • Sayfa Sayıları: ss.1394-1398

Özet

Sweetened low fat (1%) plain yogurt and low fat Swiss-style strawberry and lemon yogurts were manufactured using cream, nonfat dry milk, sugar, stabilizer (a blend of modified food starch, carrageenan, and pectin), and skim milk. After addition of the yogurt cultures and Lactobacillus acidophilus and Bifidobacterium longum, yogurt samples were incubated at 43 degrees C until desirable pH values of 5.0 or 4.2 were reached. Carbon dioxide (0.08 to 0.09 kg/cm(2)) was incorporated into the cooled, flavored yogurt by way of a sanitary hose. The yogurt was stored at 4 degrees C for sensory evaluation by an expert panel on d 7, 21, and 45. A consumer panel evaluated carbonated and noncarbonated yogurts on d 21. The results of the study showed that the carbonation had no significant effect on the acceptability of yogurt during shelf-life. Also, the carbon dioxide treatment did not alter the sensory characteristics of yogurt as noted either by expert panelists or by consumers.