Effect of additives on colour stability of yogurt

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43912579" target="_blank" >RIV/62156489:43210/17:43912579 - 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

Effect of additives on colour stability of yogurt

Popis výsledku v původním jazyce

This study monitored the effect of the addition of chia flour, quinoa flour, nopal power, apple Fiber and Bamboo Fiber BAF 40 on colour stability of yogurt. It was made yogurt with 1, 3 and 5% of addition. Bovine milk was heated up to 85 oC for 5 min and cooled down to 36 oC and fermented until pH of yogurt was 4.50. The yogurt was divided into 16 groups and into each group was adding 1, 3 and 5% of chia flour, quinoa flour, nopal power, apple Fiber and Bamboo Fiber BAF 40 a one group was without additives as control. Titratable acidity was determined during the incubation period of the samples and storage time up to 15 days. Color stability was measured during the storage time. The results showed that fortified yogurt and control yogurt had significant effect to titratable acidity during storage time. There were found some significant different between colour parameters on 1, 8 and 15 days of storage. But these changes are not so bigger and not influence the colour stability of yogurt with additives.

Název v anglickém jazyce

Effect of additives on colour stability of yogurt

Popis výsledku anglicky

This study monitored the effect of the addition of chia flour, quinoa flour, nopal power, apple Fiber and Bamboo Fiber BAF 40 on colour stability of yogurt. It was made yogurt with 1, 3 and 5% of addition. Bovine milk was heated up to 85 oC for 5 min and cooled down to 36 oC and fermented until pH of yogurt was 4.50. The yogurt was divided into 16 groups and into each group was adding 1, 3 and 5% of chia flour, quinoa flour, nopal power, apple Fiber and Bamboo Fiber BAF 40 a one group was without additives as control. Titratable acidity was determined during the incubation period of the samples and storage time up to 15 days. Color stability was measured during the storage time. The results showed that fortified yogurt and control yogurt had significant effect to titratable acidity during storage time. There were found some significant different between colour parameters on 1, 8 and 15 days of storage. But these changes are not so bigger and not influence the colour stability of yogurt with additives.

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

562-567

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

000440194500100