کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10973861 | 1108020 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage
ترجمه فارسی عنوان
خواص فیزیکوشیمیایی، میکروبی و حساسیتی ماست همراه با تخم مرغ پوسته نانو پودر در طول ذخیره سازی
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کلمات کلیدی
تخم مرغ نانو پودر، ماژور عملکردی عمر مفید
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
چکیده انگلیسی
This study was carried out to investigate the possibility of adding nanopowdered eggshell (NPES) into yogurt to improve the functionality of yogurt and the effects of adding NPES on the physicochemical, microbial, and sensory properties of the products during storage. The pH and mean lactic acid bacteria counts of NPES-added (0.15-0.45%, wt/vol) yogurt ranged from 4.31 to 4.66 and from 6.56 Ã 108 to 8.56 Ã 108 cfu/mL, respectively, whereas these values ranged from 4.13 to 4.44 and 8.46 Ã 108 to 1.39 Ã 109, respectively, for the control samples during storage at 5°C for 16 d, which indicates a prolonged shelf-life with NPES-supplemented yogurt. Color analysis showed that the lightness (L*) and position between red and green (a*) values were not significantly influenced by the addition of NPES. However, the position between yellow and blue (b*) value significantly increased with the addition of the concentration (0.45%, wt/vol) of NPES at d 16 of storage. Sensory evaluation revealed that NPES-added yogurts showed a notably less sourness score and a higher astringency score than the control. An earthy flavor was higher in 0.45% NPES-supplemented yogurt compared with the control. Based on the results obtained from the current study, the concentration (0.15 to 0.30%, wt/vol) of NPES can be used to formulate NPES-supplemented yogurt without any significant adverse effects on the physicochemical, microbial, and sensory properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 97, Issue 6, June 2014, Pages 3273-3280
Journal: Journal of Dairy Science - Volume 97, Issue 6, June 2014, Pages 3273-3280
نویسندگان
Mohammad Al Mijan, Kyung-Hoon Choi, Hae-Soo Kwak,