7/4/2023 0 Comments Caprine flavorB., Steffens, J., Lovato, F., dos Santos, L. Aplicación de las escalas de punto ideal o Just-About-Right (JAR) en análisis sensorial de alimentos. Fernández Segovia, I., García Martínez, E.Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness. Improvement of the sensory characteristics of goat milk yogurt. De Santis, D., Giacinti, G., Chemello, G., & Frangipane, M.Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts. Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts. Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow’s and goat’s fermented milks and acceptance. Changes in expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure. Acceptance of sugar reduction in flavored yogurt. Chollet, M., Gille, D., Schmid, A., Walther, B., & Piccinali, P.Queijo fresco artesanal de leite caprino com Lactobacillus acidophilus: avaliação do crescimento de bactérias láticas/Fresh artisanal goat cheese with lactobacillus acidophilus: evaluation of lactic bacteria growth. International Journal of Dairy Technology, 68(2), 281-290. Sensory evaluation of ovine milk yoghurt with inulin addition. Official methods of analysis of AOAC international (17th ed.). Association of Official Analytical Chemists.These results suggest that the addition of fat-replaces and cupuassu pulp improves the sensory characteristics of skimmed goat milk yogurt. All the treatment was penalized as lower cupuassu flavor and odor. In Just-about-analyses, caprine flavor and odor were rates as a JAR. However, lower scores were observed for flavor. The addition of inulin, maltodextrin and whey protein increase consumer acceptance and purchase intention. The cupuassu goat milk yogurts were evaluated by acceptability index, JAR and penalty analysis. Five treatments were performed: whole goat milk (W) skimmed goat milk (S) inulin (SI) maltodextrin (SM) and whey protein (SW). In this context, it was aimed to optimize the cupuassu goat milk yogurt formulation by fat-replaces addition using a Just-about-Right scale (JAR). Goat milk products have been characterized by unusual consumers with lower acceptance due to their flavor and odor known as goaty. Skimmed milk, fat replace, goat milk, cupuassu.
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