Effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt
The study was carried out to evaluate the effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt. The buffalo and cow milk was used as milk source, gelatin and pectin used at a concentration of 0.2% as stabilizer to prepare the yoghurt. Results showed that the fa...
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| Veröffentlicht in: | Pure and applied biology 2016-12, Vol.5 (4), p.1-1 |
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| container_title | Pure and applied biology |
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| creator | Soomro, Aijaz Hussain Dars, Abdul Ghani Sheikh, Saghir Ahmed Khaskheli, Shahzor Gul Magsi, Abdul Samad Panhwar, Aasia Akbar Talpur, Aisha |
| description | The study was carried out to evaluate the effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt. The buffalo and cow milk was used as milk source, gelatin and pectin used at a concentration of 0.2% as stabilizer to prepare the yoghurt. Results showed that the fat, protein content, titratable acidity and Total solids of buffalo milk yoghurt was higher 6.70%, 4.46%, 0.88% and 16.50% respectively, than the cow milk yoghurt 5.90%, 4.43%, 0.73 % and 14.00%. Non-significant (P>0.05) different were found in both types of yoghurt with the addition of pectin and gelatin. While total solids content was significantly (P |
| doi_str_mv | 10.19045/bspab.2016.50158 |
| format | Article |
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The buffalo and cow milk was used as milk source, gelatin and pectin used at a concentration of 0.2% as stabilizer to prepare the yoghurt. Results showed that the fat, protein content, titratable acidity and Total solids of buffalo milk yoghurt was higher 6.70%, 4.46%, 0.88% and 16.50% respectively, than the cow milk yoghurt 5.90%, 4.43%, 0.73 % and 14.00%. Non-significant (P>0.05) different were found in both types of yoghurt with the addition of pectin and gelatin. While total solids content was significantly (P<0.05) increased in buffalo milk yoghurt with pectin 17.43% and gelatin 16.83%. Whereas, pH of yoghurt with addition of pectin and gelatin was 4.60 and 4.58, respectively, as compared to the cow milk yoghurt showed 4.85 and 4.59. Further, it was found that the syneresis in control cow milk yoghurt was higher (6.76 ml/2h) than control buffalo milk yoghurt (5.32 ml/2h). Sensory analysis showed that buffalo milk yoghurt with gelatin ranked higher in score for body/texture,flavor and overall acceptability. The study concluded that better quality yoghurt can be prepared from buffalo milk with the addition of 0.2% gelatin as stabilizer.</description><identifier>ISSN: 2304-2478</identifier><identifier>EISSN: 2304-2478</identifier><identifier>DOI: 10.19045/bspab.2016.50158</identifier><language>eng</language><publisher>Quetta: International Society of Pure and Applied Biology</publisher><subject>Amino acids ; Fermentation ; Lactose ; Milk ; Proteins ; Quality ; Sensory perception ; Yogurt</subject><ispartof>Pure and applied biology, 2016-12, Vol.5 (4), p.1-1</ispartof><rights>Copyright International Society of Pure and Applied Biology Dec 2016</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c1948-35ad65b3965c7a53d7ff666b15a58b4a0f2b7ca45ed3f68fa7e79dd45c1b92d33</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Soomro, Aijaz Hussain</creatorcontrib><creatorcontrib>Dars, Abdul Ghani</creatorcontrib><creatorcontrib>Sheikh, Saghir Ahmed</creatorcontrib><creatorcontrib>Khaskheli, Shahzor Gul</creatorcontrib><creatorcontrib>Magsi, Abdul Samad</creatorcontrib><creatorcontrib>Panhwar, Aasia Akbar</creatorcontrib><creatorcontrib>Talpur, Aisha</creatorcontrib><title>Effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt</title><title>Pure and applied biology</title><description>The study was carried out to evaluate the effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt. The buffalo and cow milk was used as milk source, gelatin and pectin used at a concentration of 0.2% as stabilizer to prepare the yoghurt. Results showed that the fat, protein content, titratable acidity and Total solids of buffalo milk yoghurt was higher 6.70%, 4.46%, 0.88% and 16.50% respectively, than the cow milk yoghurt 5.90%, 4.43%, 0.73 % and 14.00%. Non-significant (P>0.05) different were found in both types of yoghurt with the addition of pectin and gelatin. While total solids content was significantly (P<0.05) increased in buffalo milk yoghurt with pectin 17.43% and gelatin 16.83%. Whereas, pH of yoghurt with addition of pectin and gelatin was 4.60 and 4.58, respectively, as compared to the cow milk yoghurt showed 4.85 and 4.59. Further, it was found that the syneresis in control cow milk yoghurt was higher (6.76 ml/2h) than control buffalo milk yoghurt (5.32 ml/2h). Sensory analysis showed that buffalo milk yoghurt with gelatin ranked higher in score for body/texture,flavor and overall acceptability. The study concluded that better quality yoghurt can be prepared from buffalo milk with the addition of 0.2% gelatin as stabilizer.</description><subject>Amino acids</subject><subject>Fermentation</subject><subject>Lactose</subject><subject>Milk</subject><subject>Proteins</subject><subject>Quality</subject><subject>Sensory perception</subject><subject>Yogurt</subject><issn>2304-2478</issn><issn>2304-2478</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNpdkD1PwzAURS0EElXpD2CzxMLSYsdf8Yiq8iEhscDEYNmOTV2SOLWTofx60pQB8Zb3nnR0pXsAuMZohSWi7M7kTptVgTBfMYRZeQZmBUF0WVBRnv-5L8Ei5x0aRwqCBJuBj433zvYwetiE-gvmOCTroG4rmHttQh2-XcowtrDfOmhj08Uc-hBbXZ8g1-aYwvjtB12H_nBMOsTP7ZD6K3DhdZ3d4nfPwfvD5m39tHx5fXxe378sLZa0XBKmK84MkZxZoRmphPecc4OZZqWhGvnCCKspcxXxvPRaOCGrijKLjSwqQubg9pTbpbgfXO5VE7J1da1bF4escMkklZQTMaI3_9DdWHgsM1GEYFoUcqTwibIp5pycV10KjU4HhZGajKvJuDoaV5Nx8gNbrHVh</recordid><startdate>20161201</startdate><enddate>20161201</enddate><creator>Soomro, Aijaz Hussain</creator><creator>Dars, Abdul Ghani</creator><creator>Sheikh, Saghir Ahmed</creator><creator>Khaskheli, Shahzor Gul</creator><creator>Magsi, Abdul Samad</creator><creator>Panhwar, Aasia Akbar</creator><creator>Talpur, Aisha</creator><general>International Society of Pure and Applied Biology</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7T7</scope><scope>7XB</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M2O</scope><scope>M7P</scope><scope>MBDVC</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope></search><sort><creationdate>20161201</creationdate><title>Effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt</title><author>Soomro, Aijaz Hussain ; 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The buffalo and cow milk was used as milk source, gelatin and pectin used at a concentration of 0.2% as stabilizer to prepare the yoghurt. Results showed that the fat, protein content, titratable acidity and Total solids of buffalo milk yoghurt was higher 6.70%, 4.46%, 0.88% and 16.50% respectively, than the cow milk yoghurt 5.90%, 4.43%, 0.73 % and 14.00%. Non-significant (P>0.05) different were found in both types of yoghurt with the addition of pectin and gelatin. While total solids content was significantly (P<0.05) increased in buffalo milk yoghurt with pectin 17.43% and gelatin 16.83%. Whereas, pH of yoghurt with addition of pectin and gelatin was 4.60 and 4.58, respectively, as compared to the cow milk yoghurt showed 4.85 and 4.59. Further, it was found that the syneresis in control cow milk yoghurt was higher (6.76 ml/2h) than control buffalo milk yoghurt (5.32 ml/2h). Sensory analysis showed that buffalo milk yoghurt with gelatin ranked higher in score for body/texture,flavor and overall acceptability. The study concluded that better quality yoghurt can be prepared from buffalo milk with the addition of 0.2% gelatin as stabilizer.</abstract><cop>Quetta</cop><pub>International Society of Pure and Applied Biology</pub><doi>10.19045/bspab.2016.50158</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Amino acids Fermentation Lactose Milk Proteins Quality Sensory perception Yogurt |
| title | Effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt |
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