Naslov
INFLUENCE OF WHEAT GERMS AND PECTIN ON CHARACTERISTICS OF YOGHURT

Autori
Berković, Katarina ; Prejac, Sandra ; Vorkapić-Furač, Jasna

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

Izvornik
Proceedings of the EURO FOOD CHEM X - A New Challenge for the Food Chemist-FECS Event N°234, / Lásztity, R. ; Pfannhauser, W. ; Simon-Sarkadi, L. ; Tömösközi - Budimpešta : Publishing Company of TUB H-1111 Budapest, Goldman Gy. tér 3., 1999, 766-772

Skup
Functional Foods- A New Challenge for the Food Chemist-FECS Event N°234,

Mjesto i datum
Budimpešta, Mađarska, 22.09.1999. - 24.09.1999

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
yoghurt; rheological parameters; wheat germs; pectin

Sažetak
Samples of yoghurt, a fermented milk drink, supplemented with wheat germs and pectin were prepared on laboratory scale. Their quality and shelf life were followed by determination of rheological parameters (flow index, consistency coefficient) and by measuring the volume and pH value of the whey separated. Yoghurt samples were prepared by using milk of individual manufacturer containing milk fat (0.041 w/w) and industrially pasteurised and homogenised milk containing milk fat (0.032 w/w). The rheological parameters measurements showed that yoghurt samples prepared from industrial milk were less dense in consistency, had shorter shelf life and the volume of whey separated was higher than that of yoghurt samples prepared from milk of individual manufacturer. Both kinds of yoghurt samples supplemented with wheat germs and pectin exhibited higher values of all the parameters determined in comparison with reference samples prepared without addition of wheat germs and pectin. The data confirm the positive effect of wheat germs and pectin on structure, texture and shelf life of sample coagulum. The volume of whey separated was lower in comparison with reference samples, while pH value of whey changed only slightly during the examination. Swelling of wheat germs and pectin causes partial bonding of whey separated, thus providing more stable structure and more homogeneous consistency of samples by increasing their plasticity. ISBN 963 420 612 3 ö ISBN 963 420 615 8 III

Izvorni jezik
Engleski

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