Sensory evaluation of yoghurt with addition of baobab powder, milk thistle flour, cricket flour, chia flour

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F18%3A43914662" target="_blank" >RIV/62156489:43210/18:43914662 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Sensory evaluation of yoghurt with addition of baobab powder, milk thistle flour, cricket flour, chia flour
Original language description
In our study, yoghurts with 1% and 3% baobab powder, milk thistle flour, cricket flour, chia flour were sensory evaluated. The basic raw material was used natural yogurt with a fat content of 1.5% and 3.5%. The worste valuated yogurts were with cricket flour, the best in the total impression was natural yoghurt with the fat content of 3.5%, the yoghurt with 3% of baobab powder (fat yogurt 1.5%), the yoghurt with 1% milk thistle flour (1.5% fat yoghurt), the yoghurts with chia flour (1.5% fat yoghurt) and the natural 1.5% fat yoghurt.
Czech name
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Czech description
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Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2018: Proceedings of International PhD Students Conference
ISBN
978-80-7509-597-8
ISSN
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e-ISSN
neuvedeno
Number of pages
5
Pages from-to
285-289
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 7, 2018
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000462205300053

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