Sensory acceptability and quality of flavored yogurt enriched with Spinacia oleracea extract

Purpose – The purpose of this paper was to determine the effects of the spinach extract and kiwi flavor on the physicochemical and organoleptic properties of yogurt. Design/methodology/approach – A total of 48 yogurt samples including yogurts flavored with kiwi flavor (1, 2 and 4 percent) and colore...

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Veröffentlicht in:	Nutrition and food science 2014-01, Vol.44 (3), p.182-192
Hauptverfasser:	Hayaty Nejad, Jafar, Mohamadi Sani, Ali, Hojjatoleslamy, Mohammad
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptability Acidity Dietary minerals Flavours Food & nutrition Food safety Organoleptic properties Physicochemical properties Public policy & environmental management Samples Spinach Statistical analysis Statistical methods Syneresis Variance analysis Vegetables Viscosity Yogurt
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