ShareEffect of sugar and acid on the acceptability of frozen yogurt to a student population.
Author(s) : GUINARD J. X., LITTLE C., MARTY C., PALCHAK T. R.
Type of article: Article
Summary
Nine samples of vanilla frozen yogurt varying in sugar and lactic acid were taste-tested. The samples best liked were those with the lowest acidity, 0.23 to 0.29%, independent of sugar concentration. The results of this study suggest that, for the student population tested, frozen yogurt should combine the sensory properties of ice cream (low acidity) with the nutritional properties of yogurt (low fat, active enzyme culture).
Details
- Original title: Effect of sugar and acid on the acceptability of frozen yogurt to a student population.
- Record ID : 1995-1017
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 77 - n. 5
- Publication date: 1994/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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FROZEN YOGHURT.
- Author(s) : CORNET R.
- Date : 1982
- Languages : English
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Sensory analysis of soy yogurt and frozen soy y...
- Author(s) : TUITEMWONG P., ERICKSON L. E., FUNG D. Y. C., SETSER C. S., PERNG S. K.
- Date : 1993
- Languages : English
- Source: J. Food Qual. - vol. 16 - n. 3
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Production of yoghurt from sheep's milk which h...
- Author(s) : VOUTSINAS L. P., KATSIARI M. C., PAPPAS C. P., MALLATOU H.
- Date : 1996
- Languages : English
- Source: Food Res. int. - vol. 29 - n. 3-4
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EFFECT OF STORAGE TEMPERATURES ON SENSORY, CHEM...
- Author(s) : GHOSH B. C., SINGH S.
- Date : 1991/09
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 5
View record
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EXTENDED STORAGE LIFE OF YOGURTS BY FREEZING.
- Author(s) : SLANOVEC T., PERKO B.
- Date : 1984
- Languages : Serbo-croatian
- Source: Zb. Bioteh. Fak. Univerze Edvarda Kardelja Ljubl., Vet. - vol. 44
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