Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale

Yoghurt with 9% (v/v) of plum juice concentrate (PJC) was stored for 24 days in darkness at 6 °C. Titratable acidity and pH were similar in all samples during storage. The firmness was in the range of 1.7–2.3 N and correlated with total solids of the mixes (R2 = 0.982). The sample with PJC and 5.33%...

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Published inInternational journal of dairy technology Vol. 67; no. 1; pp. 123 - 128
Main Authors Hernández-Herrero, José A, Frutos, María J
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.02.2014
Subjects
Acceptability
Azorubine
Colouring
Creaminess
Dairy industry
Fruit juices
International
Prunus salicina L
Sensory analysis
Studies
Texture
Yogurt
Europe
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Summary:Yoghurt with 9% (v/v) of plum juice concentrate (PJC) was stored for 24 days in darkness at 6 °C. Titratable acidity and pH were similar in all samples during storage. The firmness was in the range of 1.7–2.3 N and correlated with total solids of the mixes (R2 = 0.982). The sample with PJC and 5.33% (w/v) nonfat dry milk had the highest firmness and the weakest creaminess. The colour in PJC yoghurt was stable during the first seven days of storage. In the ranking test for acceptability, there were no significant differences (P ≤ 0.05) between the yoghurts.
Bibliography:ArticleID:IDT12101
istex:4AA35AF1B49ACDA3FD9FFC5BD57B0BB873390D45
Conselleria de Cultura y Educación de la Generalitat Valenciana - No. Project GV00-087-13
ark:/67375/WNG-50BZCSHP-Z
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12101