PHYSICOCHEMICAL PROPERTIES AND RHEOLOGY OF ENCAPSULATED FROZEN PROBIOTIC YOGHURT
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Date
2011-12
Journal Title
Journal ISSN
Volume Title
Publisher
Egyptian Society of Dairy Science
Abstract
A highly significant difference (P<0.01) was observed in acidity and pH of different periods of
refrigerated storage in control yoghurt. But in (encapsulated probiotic) treatment frozen yoghurt, the
difference in acidity at different periods was insignificant. Sensory evaluation revealed higher scores with
regard to flavour and overall acceptability for treatment frozen yoghurt than for control yoghurt. The
meltdown for control frozen yoghurt was quicker than treatment yoghurt. Treatment frozen yoghurt
showed higher values for hardness. Control yoghurt showed less viscosity where as extrusion method
yoghurt showed high viscosity. The cost of production (in rupees) for one kg of control frozen yoghurt was
49.7, whereas for treatment frozen yoghurt II,III,IV and V were 68.7, 69.5, 75.8 and 76.6 respectively.
Description
TNV_EJDS_2011_39(2)5
Keywords
Veterinary Science