ورود و عضویت در سایت

ورود
ایجاد یک حساب


عنوان انگلیسی: Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin

عنوان فارسی: ویژگی های فیزیکی-شیمیایی ماست به دست آمده از کسانتره شیر سویای بسیار تصفیه شده ی اضافه شده با اینولین

منبع: LWT - Food Science and Technology 45 (2012) 142-147

نویسندگان: Ana N. Rinaldoni, Mercedes E. Campderrós, Antonio Pérez Padilla 

کلمات کلیدی: Soy food, Yogurt, Inulin, Ultrafiltration

تعداد صفحات: 6

قیمت: رایگان

سال پذیرش: 2011

سال انتشار: 2012

چکیده:

The total solids required for yogurt preparation were obtained by soy milk microfiltration and ultrafiltration. Inulin was incorporated at the level of 20e70 g/L, and the soy milk containing inulin was fermented using conventional microorganisms. The chemical, physical and sensory properties of the products were evaluated. The membrane concentration of soy proteins leads to yogurts with an increase of 59 g/L of proteins and 15 g/L of vegetable fats, reducing ash and anti-nutrients content. The clot had high stability and protein concentration generated a buffer effect smoothing the acidity and the flavor obtained is more agreeable. In addition, the proteins were concentrated without thermal treatment. As the inulin content increased, creaminess and viscosity increased as well. The products prepared presented nice smell, flavor and color, being the sample with higher global acceptability the yogurt with 50 g/L of inulin (P < 0.05).

 دانلود مقاله Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin

 

 

این مطلب را به اشتراک بگذارید

Submit to FacebookSubmit to Google PlusSubmit to TwitterSubmit to LinkedIn

آمار سایت

امروز276
دیروز335
این هفته276
این ماه5423
مجموع190939

Mon 18 Dec 2017 23:03