贮藏时间和猴面包树粉添加量对酸奶质构感官特性的影响

IF 1.7 Q3 MANAGEMENT

World Journal of Entrepreneurship Management and Sustainable Development Pub Date : 2022-06-01 DOI:10.54989/msd-2022-0008

V. Moga, M. Tița

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引用次数: 0

摘要

除了味道和香气，酸奶的质地和外观在市场接受度中起着重要作用。为了改善这些特性，在酸奶中添加猴面包树粉，并对样品进行感官分析，评分范围从1到5。本研究通过与经典酸奶样品进行对比，考察了猴面包树粉添加浓度(2%和4%)对酸奶质地和外观感官特性的影响。样品在实验室类似条件下制备，并在冷藏温度下保存27天。在上述储存期后的4天内对样品进行感官评价。

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EFFECTS OF STORAGE TIME AND ADDITION OF BAOBAB POWDER ON THE TEXTURAL SENSORY CHARACTERISTICS OF YOGURT

In addition to taste and aroma, texture and appearance play an important role in the market’s acceptance of yogurt. To improve these characteristics, baobab powder was added to the yogurt and the sensory analysis of the samples was performed using a score scale from 1 to 5. In this research, the effect on the textural and appearance sensory attributes of yogurt with different concentrations of baobab powder (2% and 4%) was investigated by comparing them with a sample of classic yogurt. The samples were prepared in the laboratory under similar conditions and stored at refrigeration temperature for 27 days. The sensory evaluation of the samples was performed in 4 different days from the mentioned storage period.

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来源期刊

World Journal of Entrepreneurship Management and Sustainable Development MANAGEMENT-

CiteScore

4.20

自引率

0.00%

发文量