Two types of skimmed (fat 3%) goat’s milk fruit yogurt with mango (YM) and banana (YB) were stored at temperatures of 5 °C, 15 °C and 25 °C for 72 hours. Every 24 hours the pH, titratable acidity, total solids, fat and protein were analyzed. Sensory acceptability was also evaluated with 75 yogurt frequent consumers, who responded with "yes" or "no" to the question ¿would you consume this product? At the beginning pH, acidity, total solids, fat and protein were 4.35 and 4.36; 0.76% and 0.75%; 12.71% and 13.23%; 3.2% and 3.3%; 4.4% and 4.5%, for the YM and YB respectively, meeting known standards for cow's milk yogurt: range of acidity 0.5%-1.6%, fat maximum value 15% and protein minimum value 2.7%. The sensory acceptability of the YM and the...
La presente investigación se llevó a cabo en la Planta de Producción de Alimentos de la Facultad de ...
Yogurt is a food with attractive qualities for the incorporation of probiotic microorganisms and thu...
En Argentina, el destino principal de la leche ovina es la elaboración de quesos. Sin embargo, su al...
El ensayo tuvo como propósito elaborar y evaluar las características sensoriales de un yogurt de lec...
Product development is a sequential process of finding innovative ideas in food and turn them into s...
En las instalaciones de la Planta procesadora de Lácteos PROLACMOS, ubicada en la provincia de Moron...
The objective of this study was to evaluate the physicochemical characteristics and sensory acceptan...
The design of mixtures for the development of new products, is one of the areas that has been gainin...
The Amaranthus dubius is a herbaceous plant with high nutritional value thanks to its high content o...
En la Industria Lácteos Danny, del Cantón Chambo, se elaboró yogurt de soya, aplicando diferentes ni...
The purpose of the research was to prepare a fermented beverage (yogurt) resulting from a mixture be...
A growing body of evidence suggests that regular consumption of cocoa products or the use of active ...
Actualmente existen trabajos relacionados con el yacón, las raíces y hojas; sin embargo investigacio...
Evaluation of physico-chemical and organoleptic parameters of a fermented milk enriched with quinoa ...
Con el objetivo de establecer la proporción adecuada de almidón de sagú y leche de vaca para la form...
La presente investigación se llevó a cabo en la Planta de Producción de Alimentos de la Facultad de ...
Yogurt is a food with attractive qualities for the incorporation of probiotic microorganisms and thu...
En Argentina, el destino principal de la leche ovina es la elaboración de quesos. Sin embargo, su al...
El ensayo tuvo como propósito elaborar y evaluar las características sensoriales de un yogurt de lec...
Product development is a sequential process of finding innovative ideas in food and turn them into s...
En las instalaciones de la Planta procesadora de Lácteos PROLACMOS, ubicada en la provincia de Moron...
The objective of this study was to evaluate the physicochemical characteristics and sensory acceptan...
The design of mixtures for the development of new products, is one of the areas that has been gainin...
The Amaranthus dubius is a herbaceous plant with high nutritional value thanks to its high content o...
En la Industria Lácteos Danny, del Cantón Chambo, se elaboró yogurt de soya, aplicando diferentes ni...
The purpose of the research was to prepare a fermented beverage (yogurt) resulting from a mixture be...
A growing body of evidence suggests that regular consumption of cocoa products or the use of active ...
Actualmente existen trabajos relacionados con el yacón, las raíces y hojas; sin embargo investigacio...
Evaluation of physico-chemical and organoleptic parameters of a fermented milk enriched with quinoa ...
Con el objetivo de establecer la proporción adecuada de almidón de sagú y leche de vaca para la form...
La presente investigación se llevó a cabo en la Planta de Producción de Alimentos de la Facultad de ...
Yogurt is a food with attractive qualities for the incorporation of probiotic microorganisms and thu...
En Argentina, el destino principal de la leche ovina es la elaboración de quesos. Sin embargo, su al...