The sensory evaluation of yoghurts with chia flour, quinoa flour, nopal powder, apple fiber and bamboo fiber
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43912576" target="_blank" >RIV/62156489:43210/17:43912576 - isvavai.cz</a>
Výsledek na webu
<a href="https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf</a>
DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The sensory evaluation of yoghurts with chia flour, quinoa flour, nopal powder, apple fiber and bamboo fiber
Popis výsledku v původním jazyce
This work deals with sensory evaluation of yoghurt with the addition of fibers and raw materials with natural high fiber content, which brings many positive effects on human health. Chia flour, quinoa flour, nopal powder, apple fiber and bamboo fiber were added to the yoghurt in the amounts of 1%, 3% and 5%. The work shows the evaluation in the first week after production of the yoghurt. Freed whey, acceptability of color, sour aroma, acceptability of aroma, viscosity, texture, stickiness, sandiness, intensity of sourness, acceptability of taste and total impression were used as the descriptors. Very badly assessed were the yoghurts with 5 % and 3 % quinoa flour and with 5% and 3% nopal powder and very well evaluated in overall impression were the yoghurts with 1% bamboo fiber and nature yoghurt. Therefore, according to this study, the addition of 1% bamboo fiber to nature yoghurt as fiber fortifier are recommendable, but the highest concentrations of quinoa flour and nopal powder to yoghurt cannot be suggested.
Název v anglickém jazyce
The sensory evaluation of yoghurts with chia flour, quinoa flour, nopal powder, apple fiber and bamboo fiber
Popis výsledku anglicky
This work deals with sensory evaluation of yoghurt with the addition of fibers and raw materials with natural high fiber content, which brings many positive effects on human health. Chia flour, quinoa flour, nopal powder, apple fiber and bamboo fiber were added to the yoghurt in the amounts of 1%, 3% and 5%. The work shows the evaluation in the first week after production of the yoghurt. Freed whey, acceptability of color, sour aroma, acceptability of aroma, viscosity, texture, stickiness, sandiness, intensity of sourness, acceptability of taste and total impression were used as the descriptors. Very badly assessed were the yoghurts with 5 % and 3 % quinoa flour and with 5% and 3% nopal powder and very well evaluated in overall impression were the yoghurts with 1% bamboo fiber and nature yoghurt. Therefore, according to this study, the addition of 1% bamboo fiber to nature yoghurt as fiber fortifier are recommendable, but the highest concentrations of quinoa flour and nopal powder to yoghurt cannot be suggested.
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
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OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2017
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
MendelNet 2017: Proceedings of International PhD Students Conference
ISBN
978-80-7509-529-9
ISSN
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e-ISSN
neuvedeno
Počet stran výsledku
6
Strana od-do
547-552
Název nakladatele
Mendelova univerzita v Brně
Místo vydání
Brno
Místo konání akce
Brno
Datum konání akce
8. 11. 2017
Typ akce podle státní příslušnosti
WRD - Celosvětová akce
Kód UT WoS článku
000440194500097