The effects of various stabilizers on the physico-chemical, sensory, and textural properties of yogurt drink
Date
7-2015
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Reifrey A. Lascano
Restrictions
Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.
Abstract
Yogurt drink is a yogurt-derived product which has undergone homogenization after fermentation having lower dry matter content. One main problem encountered in the production of yogurt drink is the whey separation which is also an indication of its quality. This study was conducted to determine the effects of various stabilizers on the physico-chemical, sensory, and textural properties of yogurt drink. Three kinds of stabilizers were used, namely, gelatin, high-methoxy pectin (HMP), and carboxymethyl cellulose (CMC). A preliminary analysis was done to determine the appropriate concentrations of each stabilizer that will be used in the production of both plain and flavored yogurt drinks. Samples containing the different stabilizers were compared to a non-stabilized sample. CMC-stabilized samples obtained the highest pH, total soluble solids, total solids content, density, and specific gravity and the lowest total tiratable acidity, free fatty acid content, and moisture content. Though gelatin- and HMP-stabilized samples were satisfactory, CMC-stabilized samples achieved the best textural properties. However, CMC-stabilized samples were found to be the least acceptable compared to samples containing gelatin and HMP. Also, CMC was found to cause a decrease in the growth of lactic acid bacteria in the yogurt drink unlike gelatin and HMP. Analysis of Variance (ANOVA) and Duncan?s New Multiple Range Test were used in the statistical analysis of data.
Language
English
Call Number
LG 993.5 2015 F61 /S86
Recommended Citation
Sunico, Dianne Jane A., "The effects of various stabilizers on the physico-chemical, sensory, and textural properties of yogurt drink" (2015). Undergraduate Theses. 1751.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1751
Document Type
Thesis
Notes
status: in process
loc: UPLB Main Library Cataloging Section