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SHELF-LIFE STUDIES ON SOY-WHEY YOGURT: A COMBINED SENSORY, CHEMICAL AND MICROBIOLOGICAL APPROACH.

Author(s) : VARGAS L. H. M., REDDY K. V., SILVA R. S. F. da

Type of article: Article

Summary

CHANGES IN SENSORY, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF A SOY-BASED YOGURT STORED AT 278 AND 288 K (5 AND 15 DEG C) WERE DETERMINED TO PREDICT ITS SHELF LIFE. STATISTICAL TESTS WERE EMPLOYED TO IDENTIFY THE FACTORS THAT REPRESENT SIGNIFICANT CHANGES DURING STORAGE. AMONG THE SENSORY CHARACTERISTICS ONLY FLAVOUR COULD BE USED TO DETERMINE THE END POINT OF STORAGE. DATA OF CHANGES IN PH, TITRATABLE ACIDITY, AND TYROSINE VALUE ALLOWED TO DRAW REGRESSION MODELS ONLY ON TYROSINE VALUES TO PREDICT SHELF LIFE. COUNTS OF YEAST AND MOULD, PSYCHROTROPHS, COLIFORMS, AND YOGURT BACTERIA DEMON-STRATED A STORAGE LIFE OF 5 WEEKS AT 278 K.

Details

  • Original title: SHELF-LIFE STUDIES ON SOY-WHEY YOGURT: A COMBINED SENSORY, CHEMICAL AND MICROBIOLOGICAL APPROACH.
  • Record ID : 1990-0216
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 3
  • Publication date: 1989

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