猕猴桃果肉掺入山羊奶酸奶的理化性质研究

Akhilesh Kumar Singh, M. Kumar, Manvendra Singh
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引用次数: 0

摘要

本研究的主要目的是研究不同含量的猕猴桃果肉对酸奶理化性质的影响。在研究过程中,分析了加入猕猴桃果肉的山羊(capra hircus)牛奶酸奶的理化性质,如脂肪、蛋白质、水分、总固形物、灰分、pH值、协同作用、酸度和颜色特性等。采用不同含量的猕猴桃果肉制备酸奶。采用Central复合旋转设计对数据进行统计学分析。不同添加水平(0.20 ~ 2.50)的猕猴桃果肉对酸奶的总体感官可接受度评分均为0.20 ~ 2.50。添加(0.20 ~ 2.50)猕猴桃果肉制成的酸奶化学成分为:脂肪0.20%、蛋白质0.17%、水分83.07%、总固形物16.70%、灰分0.15%、pH 3.26、可滴定酸度1.43%、碳水化合物14.67%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A study on physic-chemical properties of goat milk yoghurt incorporated with kiwi fruit () pulp
The major objective of this research was to study the effect of different levels of kiwi () fruit pulp on physio-chemical properties of yogurt. During the study goat (capra hircus) milk yogurt incorporated with kiwi fruit pulp was analyzed for physico- chemical properties like fat, protein, moisture, total solids, ash, pH, synersis, acidity and colour properties etc. Yogurt was prepared by using different levels of kiwi fruit pulp. The data were statistically analysed by using Central composite rotatable design. The yogurt incorporated by kiwi fruit pulp different levels (0.20 to 2.50) showed overall acceptability sensory score. The chemical composition of yogurt prepared by addition of (0.20 to 2.50) kiwi fruit pulp having fat 0.20%, protein 0.17%, moisture 83.07%, total solids 16.70%, ash 0.15%, pH 3.26, Titrable acidity 1.43% and carbohydrate 14.67 percent.
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