COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT
This research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca. The aim of the research is to identify whether there are differences between these three products and w...
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| Format: | Article |
| Language: | English |
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Lucian Blaga University of Sibiu
2021-06-01
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| Series: | Management of Sustainable Development |
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| Online Access: | https://msdjournal.org/wp-content/uploads/vol13issue1-3.pdf |
| _version_ | 1818157756896509952 |
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| author | MOGA Valentina Mădălina |
| author_facet | MOGA Valentina Mădălina |
| author_sort | MOGA Valentina Mădălina |
| collection | DOAJ |
| description | This research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca. The aim of the research is to identify whether there are differences between these three products and what is the impact of tapioca powder on the characteristics of yogurt. Experimental determinations were performed such as: sensory analysis, textural analysis, analysis of physical parameters (acidity, lactose content, syneresis). |
| first_indexed | 2024-12-11T15:19:15Z |
| format | Article |
| id | doaj.art-b0b26eff651b40f4ab58d88035f992cd |
| institution | Directory Open Access Journal |
| issn | 2066-9380 2247-0220 |
| language | English |
| last_indexed | 2024-12-11T15:19:15Z |
| publishDate | 2021-06-01 |
| publisher | Lucian Blaga University of Sibiu |
| record_format | Article |
| series | Management of Sustainable Development |
| spelling | doaj.art-b0b26eff651b40f4ab58d88035f992cd2022-12-22T01:00:26ZengLucian Blaga University of SibiuManagement of Sustainable Development2066-93802247-02202021-06-011311420https://doi.org/10.54989/msd-2021-00031COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURTMOGA Valentina Mădălina0"Terezianum" Technological High School of Food IndustryThis research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca. The aim of the research is to identify whether there are differences between these three products and what is the impact of tapioca powder on the characteristics of yogurt. Experimental determinations were performed such as: sensory analysis, textural analysis, analysis of physical parameters (acidity, lactose content, syneresis).https://msdjournal.org/wp-content/uploads/vol13issue1-3.pdfyogurt, quality, syneresis |
| spellingShingle | MOGA Valentina Mădălina COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT Management of Sustainable Development yogurt, quality, syneresis |
| title | COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT |
| title_full | COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT |
| title_fullStr | COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT |
| title_full_unstemmed | COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT |
| title_short | COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT |
| title_sort | comparison of the quality of three types of yogurt the impact of tapioca powder on the characteristics of yogurt |
| topic | yogurt, quality, syneresis |
| url | https://msdjournal.org/wp-content/uploads/vol13issue1-3.pdf |
| work_keys_str_mv | AT mogavalentinamadalina comparisonofthequalityofthreetypesofyogurttheimpactoftapiocapowderonthecharacteristicsofyogurt |