Document Detail


Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage.
MedLine Citation:
PMID:  15545363     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
A study of refrigerated storage (10 degrees C for 91 d) of whole and skimmed flavored set-type yogurt was made. Comparison with storage at 20 degrees C for 21 d and 30 degrees C for 3 d (accelerated) was also carried out. Refrigerated storage yogurts were assessed by a trained panel and by a consumer panel. Trained-panel scores were correlated to instrumental data, and the acceptability data for long storage were studied using consumer criteria. In all cases, after-storage pH values barely changed over storage time, indicating that the yogurt samples did not develop much acidity under any of the storage conditions studied. The profile of the instrumental texture curves obtained corresponded to a firm gel, which broke after a plunger penetrated the sample, and the firmness values of the whole yogurt were lower than for the skimmed yogurt under all the storage conditions studied. From a microbiological point of view, the viability of the yogurts was adequate at the different storage times and temperatures studied, although those stored at 10 degrees C for long periods would not comply with some countries' minimum requirements. Logistic regression of the data from a 50-consumer sensory evaluation showed that the probability of the whole yogurt being accepted after 91 d storage at 10 degrees C was around 40%, whereas for the skimmed yogurt it was only 15%, largely because the skimmed yogurt developed certain negative attributes at an earlier stage of storage than the whole yogurt.
Authors:
A Salvador; S M Fiszman
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  87     ISSN:  0022-0302     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2004 Dec 
Date Detail:
Created Date:  2004-11-16     Completed Date:  2005-04-18     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4033-41     Citation Subset:  IM    
Affiliation:
Instituto de Agroquímica y Tecnologiía de Alimentos (CSIC) Apartado de correos 73, 46100 Burjassot, Valencia, Spain.
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MeSH Terms
Descriptor/Qualifier:
Dietary Fats / analysis*
Food Handling / methods*
Food Preservation / methods*
Gels
Humans
Hydrogen-Ion Concentration
Refrigeration
Rheology
Taste*
Temperature
Time Factors
Yogurt* / analysis,  microbiology,  standards
Chemical
Reg. No./Substance:
0/Dietary Fats; 0/Gels

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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