The sensory evaluation of yoghurts with chia flour, quinoa flour, nopal powder, apple fiber and bamboo fiber

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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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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

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

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