The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F20%3A82409" target="_blank" >RIV/60460709:41210/20:82409 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0023643820301262?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643820301262?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2020.109138" target="_blank" >10.1016/j.lwt.2020.109138</a>
Alternative languages
Result language
angličtina
Original language name
The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt
Original language description
A set of six formulations of goat yogurt added with mix of starter (Lactobacillus bulgaricus and Streptococcus thermophilus), inulin, almond flour and whey protein have been evaluated in Italy and Czech Republic by microbiological and sensory analyses. The yogurt were prepared in the two laboratories involved in testing using the same raw materials found on the Italian market and provided to Czech researchers. The panel of each country separately defined sensory profiles by applying the same methodology. The results had shown a different discrimination of samples: the Italian panel, habitual consumer of goat dairy products, discriminated samples for goat yogurt aroma and flavor, the Czech panel, used to consume fermented milk, discriminated samples for acid descriptor. For both the panels, the addition of inulin was assessed as irrelevant, while the addition of whey was assessed as relevant. The addition of prebiotics, almond flour and inulin, did not affect microbial counts.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT-Food Science and Technology
ISSN
0023-6438
e-ISSN
1096-1127
Volume of the periodical
124
Issue of the periodical within the volume
april
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
6
Pages from-to
0-0
UT code for WoS article
000525726800020
EID of the result in the Scopus database
2-s2.0-85079650129