Effect of adding Inulin on some physicochemical and sensory properties of yoghurt
Abstract
The research aims to study the effect of using Inulin with different concentrations
(0.5-1-1.5-2) % on the temperature (7±1) °C for 15 days in the chemical composition for yoghurt.
The results showed that the treatment with 2% of Inulin concentration was significantly superior to each of the full-fat control, the low-fat control and the rest of the treatments especially when estimating ash which amounted to 0.65%, moisture amounted to 88.63% and acidity which amounted to 0.91%, the protein percentage was close to all treatments. According to the fat, a significant decrease was observed in all the processed treatments of sorted milk. It was particularly noted that 2% of Inulin added to the low-fat yoghurt improved the sensory properties which obtained the highest sensory evaluation values.
The results showed had a slight decrease in moisture and fat values for all treatments during the storage period. The protein percentage was close to all treatments. The results showed the percentage of Inulin 2% which achieved the highest values in the percentage of ash and acidity than the rest of the treatments. The results of the sensory evaluation proved that increasing the percentage of added Inulin, improved the sensory properties of the stored yoghurt and the best values were when the percentage of adding inulin 2%.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The authors retain the copyright and grant the right to publish in the magazine for the first time with the transfer of the commercial right to the Tishreen University Journal for Research and Scientific Studies - Biological Sciences Series
Under a CC BY- NC-SA 04 license that allows others to share the work with of the work's authorship and initial publication in this journal. Authors can use a copy of their articles in their scientific activity, and on their scientific websites, provided that the place of publication is indicted in Tishreen University Journal for Research and Scientific Studies - Biological Sciences Series . The Readers have the right to send, print and subscribe to the initial version of the article, and the title of Tishreen University Journal for Research and Scientific Studies - Biological Sciences Series Publisher
journal uses a CC BY-NC-SA license which mean
You are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material
- The licensor cannot revoke these freedoms as long as you follow the license terms.
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- NonCommercial — You may not use the material for commercial purposes.
- ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.