Effect of the Addition of Blueberries on Selected Physicochemical and Sensory Properties of Yoghurts

Effect of the Addition of Blueberries on Selected Physicochemical and Sensory Properties of Yoghurts

In this research, physicochemical and sensory properties of blueberries and sugar added to yoghurts have been investigated on the first, 10th and 20th day of storage in refrigerator. Samples were analyzed for pH, total solids, protein, fat, ash, viscosity, syneresis, Hunter's L, a, and b values...

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Bibliographic Details
Main Authors: Asuman Cinbas, Fehmi Yazici
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2008-01-01
Series:Food Technology and Biotechnology
Subjects:
blueberry
sugar
yoghurt
syneresis
storage time
Online Access:http://hrcak.srce.hr/file/48133

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