Quality and acceptability of a set-type yogurt made from camel milk

被引：61

作者：

Hashim, I. B. ^{[1
]}

Khalil, A. H. ^{[2
]}

Habib, H. ^{[3
]}

机构：

[1] United Arab Emirates Univ, Coll Food & Agr, Dept Food Sci, Al Ain, U Arab Emirates

[2] Menoufia Univ, Dept Food Sci & Technol, Menoufia, Egypt

[3] United Arab Emirates Univ, Coll Food & Agr, Dept Nutr & Hlth, Al Ain, U Arab Emirates

来源：

JOURNAL OF DAIRY SCIENCE | 2009年 / 92卷 / 03期

关键词：

camel milk; flavored yogurt; sensory quality; acceptability; RHEOLOGICAL CHARACTERISTICS; TEXTURAL PROPERTIES; STIRRED YOGURT; GOATS MILK; GELATIN; COWS; HYDROCOLLOIDS; FORTIFICATION; FERMENTATION; MIXTURES;

D O I：

10.3168/jds.2008-1408

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Camel milk (CM) set yogurts were formulated with gelatin, alginate (ALG), and calcium (Ca). Titratable acidity, pH, sensory properties, and acceptability of CM yogurts were studied. Twelve treatments were prepared; 3 using gelatin at 0.5, 0.75, and 1% levels and 9 with combinations of ALG and Ca at different levels. Titratable acidity and pH of fresh yogurt were not affected by the addition of gelatin or the ALG and Ca combinations. Trained sensory panel results showed that CM yogurt containing 1% gelatin or 0.75% ALG + 0.075% Ca had the highest intensities for firmness and body. Consumer results indicated that the hedonic ratings of the sensory attributes and acceptability of CM yogurt containing 0.75% ALG + 0.075% Ca were similar to that of cow's milk yogurt. The CM yogurts containing ALG + Ca and flavored with 4 different fruit concentrates (15%) had similar hedonic ratings and acceptability. Addition of 0.75% ALG + 0.075% Ca could be used to produce acceptable plain or flavored CM yogurt.

引用

页码：857 / 862

页数：6

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