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Pregled bibliografske jedinice broj: 56846

Aroma profiles and sensory evaluation of probiotic yoghurt


Vahčić, Nada; Hruškar, Mirjana; Ritz, Milana
Aroma profiles and sensory evaluation of probiotic yoghurt // Functional Foods - A new challenge for the food chemist / Lasztity, R. ; Pfannhauser, W. ; Simon-Sarkadi, L. ; Tomoskozi, S. (ur.).
Budapest: Publishing Company of TUB, 1999. str. 202-206 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Aroma profiles and sensory evaluation of probiotic yoghurt

Autori
Vahčić, Nada ; Hruškar, Mirjana ; Ritz, Milana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Functional Foods - A new challenge for the food chemist / Lasztity, R. ; Pfannhauser, W. ; Simon-Sarkadi, L. ; Tomoskozi, S. - Budapest : Publishing Company of TUB, 1999, 202-206

Skup
Euro Food Chem X

Mjesto i datum
Budimpešta, Mađarska, 22-24.09.1999

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Probiotics; yoghurt with LGG; aroma compounds

Sažetak
The concept of functional foods and probiotics is a novelty in Croatia. The Croatian dairy industry is the first of the former Eastern bloc countries to launch probiotic yoghurt. In this article samples of plain yoghurt with LGG were stored within 21 days on three different temperatures and changes in acetaldehyde, ethanol and diacetyl were established. These chemical compounds have a high impact on the desired product flavour. At the same time sensory evaluation was carried out. Acetaldehyde and ethanol concentration was determined by aldehyde dehydrogenase and alcohol dehydrogenase method. Diacetyl was measured by modification of the Hill's colorimetric method. Sensory analysis was conducted by five member panel, using a scoring system with weighted factors in the 20-point scale. The concentration of these flavour compounds changed during storage depending on duration and temperature in depot. Acetaldehyde content decreased on each temperature levels during 21-days storage. Diacetyl and ethanol content increased with duration at all temperature levels. Sensoric quality decreased with duration and was closely related to changes in content of aroma compounds. Changes in all investigated parameters were pronounced on higher temperature levels. Thus, there was no significant changes during the refrigerated storage at 40C while on two other temperature levels results pointed out significant differences before and after storage.

Izvorni jezik
Engleski



POVEZANOST RADA


Projekt / tema
058301

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb