portada Can yoghurt syneresis be avoided? (en Inglés)

Can yoghurt syneresis be avoided? (en Inglés)

Formato

Libro Físico

Autor

Carlos Germán Véliz Pinargote

Cristhian Wagner Álcivar Giler

Editorial

Our Knowledge Publishing

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9x15.2x0.4 cm

Peso

0.12 kg.

ISBN13

9786203682144

Categorías

Botánica y ciencias de las plantas
Horticultura comercial

Can yoghurt syneresis be avoided? (en Inglés)

Carlos Germán Véliz Pinargote (Autor) · Cristhian Wagner Álcivar Giler (Autor) · Our Knowledge Publishing · Tapa Blanda

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Reseña del libro "Can yoghurt syneresis be avoided? (en Inglés)"

The purpose of this research was to evaluate the physicochemical and sensory properties of a yogurt made with 3 levels of fat and using two types of stabilizer. A 2x3 bifactorial completely randomized design (CRD) was used. Factor A: Types of stabilizers, 2 g/L of CC-729 and 30 g/L of Inulin; Factor B: Milk at 1%, 2.5% and 4% fat, which originated six treatments, also a control was included (whole milk + unflavored gelatin), three repetitions were carried out resulting in 21 experimental units of 1000g. The physicochemical variables analyzed were: Syneresis, viscosity, pH, acidity and Brix, whose results were evaluated through an analysis of variance in comparison to the witness through the significance test of Dunnett; resulting the factor A with incidence on all the variables, besides the inulin presented better results; while the factor B did not present significant differences on any variable.