Multicomponent Analysis of Basic Physico-chemical Parameters of Bulgarian Yoghurt (original) (raw)
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Open Journal of Animal Sciences, 2011
Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results indicated that increases in volatile compounds (acetaldehyde, 2-butanone, 2-nanonane, ethyl acetate), titratable acidity, ash and fat contents inversely correlated with the overall acceptability score of the yoghurt. However, diacetyl, C 4 to C 12 free fatty acids, pH, whiteness index and texture positively correlated with overall acceptability of the yoghurt products. It was concluded that the acceptability of the Turkish set-type yoghurts is mainly governed by the fifteen volatile compounds as well as the physico-chemical properties determined. Thus, the overall acceptability of the yoghurts was not influenced by a single characteristic, but rather by complex in nature.
Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts
LWT - Food Science and Technology, 2013
This study proposes a new approach to discriminate low and full-fat yogurts using instrumental analysis and chemometric techniques. One hundred twenty six strawberry flavored yogurts were subjected to instrumental analysis of pH, color and firmness. Exploratory methods, such as Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), and supervised classification methods, such as Knearest neighbors (KNN), soft independent modeling of class analogy (SIMCA), and Partial Least Square Discriminant Analysis (PLSDA) were used for assessing the data. The results showed that low-and full-fat yogurts presented different with regard to all the variables analyzed. It was not possible to obtain total separation between the samples using PCA and HCA. KMN and PLSDA presented excellent performance toward the full-fat category, with 100% correct prediction which suggests only low-fat yogurts to be subjected to the traditional fat content determination methods. This approach can be incentivized by the health agencies aimed to optimize materials and financial resources.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine, 2014
Cheese yield is affected by many factors including milk quality and composition. The application of a factor analysis method, so called Principal Components Analysis (PCA), has the final goal of establishing and analyzing those variables which influence in a meaningful way the cheese yield. The study was focused on a set of dates regarding the cow, buffalo, ewe and goat milk constituents and cheese, available in the related work. The data was then used in a principal component analysis, identifying such a number of 5 variables involved in cheese yield and also variables which determine the different textures.
A total of nine commercially available yoghurt samples were purchased from Maseru, the Kingdom of Lesotho and were analysed for their proximate compositions such as protein, fat, crude fibre, ash, moisture and carbohydrate. Additionally, physiochemical properties such as percentages of total solids, solids non-fat (SNF) and gross energy content of all nine samples were also analysed. The percentages of protein content, fat content, crude fibre, ash content, moisture content and the carbohydrate content of samples were found to be 1.95-2.70, 1.49-3.50, 0.00-0.08, 0.28-0.95, 76.08-80.07 and 13.65-19.20%, respectively. The total solids and the SNF of the samples were found to be 19.93-23.56 and 6.85-21.68%, respectively. The gross energy content of samples was found to be 85.00-104.75 Kcal/100g. Our study showed that the compositions of all samples were significantly different (p<0.05).
In this study, response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of coconut milk yogurt production such as temperature, time, and amount of starter culture on the sensory evaluation responses. Besides, the physicochemical properties such as pH, titratable acidity, and viscosity of the yogurt were also analysed. The analyses show that the coconut yogurts have a pH from 4.01 to 5.79, acidity from 0.461 to 2.079 (%), and viscosity from 433 to 21,833 cp during the optimization process. From the analysis of variance, the R 2 of all response variables is more than 0.73 that indicates that a high proportion of variability was explained by the model. Based on the response surface 3D plot of the sensory evaluation, the optimum acceptability of the coconut yogurt processing parameter are at temperature of 37 o C, 8 h of the fermentation duration, and 3%(w/w) of the starter culture.
Technological research on obtaining a new product:Yoghurt with added walnuts and strawberries jam
The main purpose of the study was to determine an optimal technological variant for obtaining a new product, yoghurt with added walnuts and strawberries jam. Designing the product derived from several considerations: diversification of yoghurts on the Romanian market, adapting the nutrients of yoghurt to the needs of some consumers, by improving milk fat with vegetal fat from walnuts, enriching the yoghurt with antioxidants from strawberry jam. There have been manufactured two variants of product and a blank sample. The analyses regarded physico-chemical properties (total solids, acidity, minerals content, fat content, viscosity), sensorial properties and stability. The obtained data were statistically analysed. All the analysed parameters accomplished to the limits stipulated by standards.
Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon
2017
This work sought to evaluate the physical and chemical qualities of locally made yoghurts sold in three areas of Cameroon: Bamenda; Bafoussam and Dschang. Yoghurt samples were collected from 6, 4 and 3 producers respectively in these regions, with 3 different commercial brands. All yoghurt samples were analyzed for chemical properties (total solids (%), crude proteins (%DM), crude ash (%DM), crude fat (%DM), SNF (%DM), lactose (%DM), titratable acidity (%) and pH) and mineral composition (Potassium, Calcium, Magnesium, Phosphorus, Sodium, Iron, Zinc, Copper, Sulphur and Manganese). The result of the study showed that the physico-chemical properties and mineral compositions of the locally made yoghurts were different within and among the regions. Based on the physico-chemical composition, samples from Bamenda had the highest DM, ash, crude lipid, crude proteins and titratable acidity, making them to be the best among the locally made yoghurts, better than the branded types. This was ...