The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT-Food Science and Technology

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

124

Číslo periodika v rámci svazku

april

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

0-0

Kód UT WoS článku

000525726800020

EID výsledku v databázi Scopus

2-s2.0-85079650129