Naslov
Plain yoghurt vs. yoghurt with probiotic

Autori
Hruškar, Mirjana ; Grba, Marina ; Vahčić, Nada

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists Central European Meeting / Tripalo, Branko - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002

Skup
The 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
plain yoghurt; yoghurt with probiotic; aroma compounds

Sažetak
In this study two kinds of yoghurt (plain yoghurt samples and yoghurt samples with probiotic) were stored within 10 days on two different temperatures and every two days changes aroma profiles (acetaldehyde, diacetyl, ethanol and lactic acid) were established. At the same time sensory evaluation was carried out too. Acetaldehyde, ethanol and lactic acid concentration was determined by aldehyde dehydrogenase, alcohol dehydrogenase and lactat dehydrogenase method respectively. Diacetyl was measured by modification of the Hill`s colorimetric method. Sensory analysis was conducted by a five member panel, using a scoring system with weighted factors in the 20-point scale, toward established property sheets. The aim of this study was to establish quantitative and qualitative relationship between the same aroma compounds and sensory evaluation from both kinds of samples. Estimated coefficients of correlation were ranged from 0, 8632 to 0, 9669 for samples storaged at +40 C and from 0, 9003 to 0, 9964 for samples storaged at +200 C. It may be concluded that quantitative dependence expressed by estimated linear equations represent great contribution in comparation aroma and sensoric quality two similar kinds of fermented milk.

Izvorni jezik
Engleski

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