کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10982059 1108088 2011 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of Dioscorea opposita Thunb. (yam) supplementation on physicochemical and sensory characteristics of yogurt
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
Effect of Dioscorea opposita Thunb. (yam) supplementation on physicochemical and sensory characteristics of yogurt
چکیده انگلیسی
A study was conducted to examine the physicochemical, microbial, and sensory properties of yogurt made by supplementing powdered yam Dioscorea opposita Thunb. (YPT) at different concentrations (0.2, 0.4, 0.6, and 0.8%, wt/vol) into milk, which was pasteurized and then fermented at 43°C for 6 h and stored for 16 d. The pH values of all samples decreased, whereas viscosity values and mean microbial counts increased during storage. The L* and a* color values (indicators of lightness and redness, respectively) of yogurt samples were not remarkably influenced by adding YPT, whereas the b* values (indicating yellowness) significantly increased with the addition of YPT at all concentrations at 0 d of storage, probably due to the original yellow color of yam powder. In functional component analyses, when the concentration of YPT increased, the amount of allantoin and diosgenin proportionally increased. The content of allantoin was 3.22 and diosgenin 4.69 μg/mL when 0.2% (wt/vol) YPT was supplemented and did not change quantitatively during the storage period (16 d). The sensory test revealed that the overall acceptability scores of YPT-supplemented yogurt samples (0.2 to 0.6%, wt/vol) were quite similar to those of the control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (0.2 to 0.6%, wt/vol) of YPT could be used to produce YPT-supplemented yogurt without significant adverse effects on physicochemical, microbial, and sensory properties, and enhance functional components from the supplementation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 94, Issue 4, April 2011, Pages 1705-1712
نویسندگان
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