WebLactic acid bacteria (S. thermophilus and L. bulgaricus, LAB) and quality parameters like pH, titratable acidity, syneresis and colour were evaluated, along with textural analyses to infer how pressure would impact the obtained yoghurt along storage. WebMay 3, 2024 · The GABA-rich yoghurt exhibited a minor decrease in syneresis values (11.70–15.03%) compared to the standard yoghurt (20.79–21.63%) during storage (Fig. 4B).
FACTORS AFFECTING SYNERESIS IN YOGHURT: A REVIEW - Resea…
WebIn addition, milk protein hydrolysis, antigenicity and allergenicity of yoghurts during 28 days of cold storage were detected. The results indicated that AHQ‐14 and YC‐X11 fermentation could enhance the texture and rheological properties of yoghurt by reducing the syneresis (37%) and firmness (14%) and improving the cohesiveness by 50%. WebThe percentage syneresis ranged between 40.9 to 47.0% on the first day and 42.6 to 52.7% on the 8th day . Shirai et al. (1992) reported an average of 52.6% syneresis in soy-yoghurt fortified with 0.104% calcium sulphate. Montano-ortega et al. (1991) reported an average of 31.5% syneresis in Mexican plain yoghurts. tourism for inclusive growth meaning
FACTORS AFFECTING SYNERESIS IN YOGHURT: A REVIEW - Research…
WebThis best formulation was applied in drinking yoghurt with ratio nanostructured lipid carrier and yoghurt 1:18. The pH of yoghurt drink containing RPO-NLC increased from 4.13 ... physical and chemical characteristic physical and chemical characteristics rheology sensory attributes sugar fermentation syneresis teak leaves traditional packaging ... WebThe effect of utazi leave and aloe vera on the quality attribute of formulated herbal yoghurt was studied. Utazi leaf was processed into extract sorting, washing, mashing, sieving, and packaging while aloe vera was processed into paste cleaning, washing, blending, sieving, packaging and refrigeration. Herbal yoghurt was produced from mixture of utazi … http://jnp.fapet.unsoed.ac.id/index.php/angon/article/view/308 tourismfredericton.ca