Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi !

Aroma profiles and sensory evaluation of probiotic yoghurt (CROSBI ID 477641)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Vahčić, Nada ; Hruškar, Mirjana ; Ritz, Milana Aroma profiles and sensory evaluation of probiotic yoghurt // Functional Foods - A new challenge for the food chemist / Lasztity, R. ; Pfannhauser, W. ; Simon-Sarkadi, L. et al. (ur.). Budimpešta: Publishing Company of TUB, 1999. str. 202-206-x

Podaci o odgovornosti

Vahčić, Nada ; Hruškar, Mirjana ; Ritz, Milana

engleski

Aroma profiles and sensory evaluation of probiotic yoghurt

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.

probiotics; yoghurt with LGG; aroma compounds

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

202-206-x.

1999.

objavljeno

Podaci o matičnoj publikaciji

Functional Foods - A new challenge for the food chemist

Lasztity, R. ; Pfannhauser, W. ; Simon-Sarkadi, L. ; Tomoskozi, S.

Budimpešta: Publishing Company of TUB

Podaci o skupu

Euro Food Chem X

poster

22.09.1999-24.09.1999

Budimpešta, Mađarska

Povezanost rada

nije evidentirano