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1860799943526055936
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INTELEK Repository
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Online Access
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https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
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2018-12-23 07:54:27
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Restricted Document
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8012
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UniSZA
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3852-01-FH05-FBIM-18-22021.pdf
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pdftk 2.02 - www.pdftk.com
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oai_dc
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https://intelek.unisza.edu.my/intelek/pages/view.php?ref=8012
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8012 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=8012 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Book application/pdf 1.6 Adobe Acrobat Pro DC 20 Paper Capture Plug-in pdftk 2.02 - www.pdftk.com 2018-12-23 07:54:27 73 3852-01-FH05-FBIM-18-22021.pdf UniSZA Private Access Quality Assessment and Sensory Acceptability of Goat Milk yogurt Yogurt is the most consumed and preference dairy product on the market due to the positive perception that the live culture in yogurt able to promote health benefits. However, syneresis is the major problem in commercial yogurt. Goat milk yogurt is more likely to cause syneresis due to the weak and lack of consistency in curd tension because lack of alpha S1-casein content in goat milk proteins. This study aimed to determine the effect of different type of stabilizer [(gelatin or carboxymethly cellulose (CMC)] and its’ concentration (0, 0.2, 0.4, and 0.6%) on syneresis of goat milk yogurt. The influenced of different concentrations of starter culture (2, 3, 4, and 5%) on pH, total titratable acidity, and syneresis were also analysed to identify the optimum incubation time (0, 3, 6, 9, and 12 h) for processing of goat milk yogurt. Sensory attributes of the prepared yogurt was evaluated using 7-point hedonic scale. Titratable acidity of the yogurt was expressed as percent of lactic acid through titration method, while, syneresis test was analysed by centrifugation method. For 0.2% CMC added, goat milk yogurt with 2% starter culture presented syneresis value of 45.20% at 6 h incubation, while, 3% starter culture presented syneresis value of 43.19% at 9 h incubation. Meanwhile, goat milk yogurt with 0.2% gelatin showed syneresis value of 33.41% at 9 h incubation, while, 0.4% gelatin showed syneresis value of 18.58% at 6 h incubation. Goat milk yogurt with 0.2% gelatin and 2% starter culture with 9 h incubation time received significant (p<0.05) highest sensory score in terms of aroma, creaminess, and overall acceptability. Increased the concentration of gelatin can reduced the syneresis value with shorter incubation time, however, longer the incubation time can enhanced the flavour produced of yogurt to gain higher sensory score. Lambert Academic Publishing Mauritius Lambert Academic Publishing
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Quality Assessment and Sensory Acceptability of Goat Milk yogurt
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| summary |
Yogurt is the most consumed and preference dairy product on the market due to the positive perception that the live culture in yogurt able to promote health benefits. However, syneresis is the major problem in commercial yogurt. Goat milk yogurt is more likely to cause syneresis due to the weak and lack of consistency in curd tension because lack of alpha S1-casein content in goat milk proteins. This study aimed to determine the effect of different type of stabilizer [(gelatin or carboxymethly cellulose (CMC)] and its’ concentration (0, 0.2, 0.4, and 0.6%) on syneresis of goat milk yogurt. The influenced of different concentrations of starter culture (2, 3, 4, and 5%) on pH, total titratable acidity, and syneresis were also analysed to identify the optimum incubation time (0, 3, 6, 9, and 12 h) for processing of goat milk yogurt. Sensory attributes of the prepared yogurt was evaluated using 7-point hedonic scale. Titratable acidity of the yogurt was expressed as percent of lactic acid through titration method, while, syneresis test was analysed by centrifugation method. For 0.2% CMC added, goat milk yogurt with 2% starter culture presented syneresis value of 45.20% at 6 h incubation, while, 3% starter culture presented syneresis value of 43.19% at 9 h incubation. Meanwhile, goat milk yogurt with 0.2% gelatin showed syneresis value of 33.41% at 9 h incubation, while, 0.4% gelatin showed syneresis value of 18.58% at 6 h incubation. Goat milk yogurt with 0.2% gelatin and 2% starter culture with 9 h incubation time received significant (p<0.05) highest sensory score in terms of aroma, creaminess, and overall acceptability. Increased the concentration of gelatin can reduced the syneresis value with shorter incubation time, however, longer the incubation time can enhanced the flavour produced of yogurt to gain higher sensory score.
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| title |
Quality Assessment and Sensory Acceptability of Goat Milk yogurt
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| title_full |
Quality Assessment and Sensory Acceptability of Goat Milk yogurt
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| title_fullStr |
Quality Assessment and Sensory Acceptability of Goat Milk yogurt
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| title_full_unstemmed |
Quality Assessment and Sensory Acceptability of Goat Milk yogurt
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| title_short |
Quality Assessment and Sensory Acceptability of Goat Milk yogurt
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| title_sort |
quality assessment and sensory acceptability of goat milk yogurt
|