Hyseni, Arbër and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Dimitrovska, Gordana and Antoska-Knights, Vesna and Stamatovska, Viktorija and Hyseni, Vlora (2024) Textural and sensory characteristics of yogurt manufactured with liquid whey and strawberry supplementation. Journal of Food Science and Technology.
Full text not available from this repository.Abstract
Cheese whey is the most polluting by
-product of the dairy industry, and
whey use has been the subject of much research; however, the
conversion of liquid whey into value
-added yogurt products is
insufficient. The aim of the current research is to study the effect of
fermentation of a milk
-liquid whey mixture into yogurt and strawberry
supplementation on the syneresis index and textural and organoleptic
characteristics during cold storage. For yogurt preparation, 25% liquid
whey was substituted with the milk used for yogurt production, and after
the fermentation process was complete, strawberry supplementation
(12%). Results show that by using liquid whey in yogurt formulation, the
syneresis index increased, whereas for texture properties, higher mean
values of cohesiveness and springiness and lower values for hardness,
adhesiveness, and gumminess were found. The time of storage also had
a significant impact on the yogurt properties, and as the time of storage
increased, the syneresis index increased and sensory scores reduced
noticeably. The level of whey separation was significantly increased in
yogurt samples containing liquid whey on the last day of storage,
according to an evaluation of yogurt qualities (P<0.01). The results
showed that although adding liquid whey into the yogurt production
decreased the sensory characteristics (consistency and taste scores),
yogurt with liquid whey and strawberry supplementation had an
acceptable sensory score. Therefore, the use of liquid whey in the
production of functional yogurt enables its reintroduction in the food
supply chain and enhances sustainability.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 01 Nov 2024 13:29 |
| Last Modified: | 01 Nov 2024 13:29 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/10425 |
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