不同粒径蔓越莓粉添加量对酸奶品质的影响

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2022-01-12 DOI:10.1080/15428052.2022.2027306

M. Oroian, G. Codină, A. Dabija

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引用次数: 1

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Quality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes

ABSTRACT The aim of this study was to evaluate the influence of cranberries powder (0, 0.25%, 0.5% and 1%) of different particle size (<300 µm and 300–500 µm) on the yogurt physicochemical, rheological, textural and sensory characteristics. Results indicated that the addition of cranberries improved the syneresis and water-holding capacity of the yogurt samples, increased all the rheological parameters (G’, G” and η) and decreased the color L* and b* values. The hardness, chewiness and gumminess increased while adhesion, stickiness and cohesivity of the yogurt samples decreased. The best sensorial samples were those up to 0.50% cranberries addition. According to the results obtained, the cranberries powder with 300–500 µm can be successfully used as a replacer for synthetic dyes and also may be used as an improver for the yogurt rheological properties.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations