crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Home
 About the project
 FAQ
 Contact
4 gif
Browsing
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 56846

Journal

Authors: Vahčić, Nada; Hruškar, Mirjana; Ritz, Milana
Title: Aroma profiles and sensory evaluation of probiotic yoghurt
( Aroma profiles and sensory evaluation of probiotic yoghurt )
Source: Functional Foods - A new challenge for the food chemist / Lasztity, R. ; Pfannhauser, W. ; Simon-Sarkadi, L. ; Tomoskozi, S. (ed). - Budapest : Publishing Company of TUB , 1999. 202-206.
Meeting: Euro Food Chem X
Location and date: Budimpešta, Mađarska, 22-24.09.1999.
Keywords: probiotics; yoghurt with LGG; aroma compounds
( probiotics; yoghurt with LGG; aroma compounds )
Abstract:
The concept of functional foods and probiotics is a novelty in Croatia. The Croatian dairy industry is the first of the former Eastern bloc countries to launch probiotic yoghurt. In this article samples of plain yoghurt with LGG were stored within 21 days on three different temperatures and changes in acetaldehyde, ethanol and diacetyl were established. These chemical compounds have a high impact on the desired product flavour. At the same time sensory evaluation was carried out. Acetaldehyde and ethanol concentration was determined by aldehyde dehydrogenase and alcohol dehydrogenase method. Diacetyl was measured by modification of the Hill's colorimetric method. Sensory analysis was conducted by five member panel, using a scoring system with weighted factors in the 20-point scale. The concentration of these flavour compounds changed during storage depending on duration and temperature in depot. Acetaldehyde content decreased on each temperature levels during 21-days storage. Diacetyl and ethanol content increased with duration at all temperature levels. Sensoric quality decreased with duration and was closely related to changes in content of aroma compounds. Changes in all investigated parameters were pronounced on higher temperature levels. Thus, there was no significant changes during the refrigerated storage at 40C while on two other temperature levels results pointed out significant differences before and after storage.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058301
Original language: eng
Category: Znanstveni



  Print version   za tiskati


upomoc
foot_4