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 Processing peach-flavored yogurt enriched in isoflavones from soymilk and sweetened condensed milk
Tác giả hoặc Nhóm tác giả: Tran Thi Ngoc Thu, Truong Thi Minh Hanh
Nơi đăng: Summer Program in Sensory Evaluation (SPISE2018)  ; Số: SPISE2018 abstract ISBN 978-604-958-420-6;Từ->đến trang: 27;Năm: 2018
Lĩnh vực: Chưa xác định; Loại: Báo cáo; Thể loại: Trong nước
TÓM TẮT
This study aimed at producing peach-flavoved yogurt enriched in isoflavones from soymilk (SYM) and sweetend condensed milk (SCM). The ratio of soybean milk / condensed milk with 20% condensed milk gave the best sensory characteristics of structure, smell and taste. The product ensured the chemical norms of common yogurt products such as crude protein content of 3.43%, pH 4.43, dry content of 20.64% and isoflavones content of 7,144 mg / 100ml product. Their obtained shelf-life were 9 days at 4°C. When comparing the preference with control sample by hedonic test on a 9-point scale, the results from 100 consumers (28 men and 72 women, from 20 to 25 years of age, unused soy yogurt sample before) showed that the research product was preferred to the control one (p <0.005). This study showed that the addition of isoflavones from soybean extract and peach-flavored increased nutritive (isoflavones content of 14,046 mg/100ml sample) and sensory value, contributed a healthy product for consumers, and diversified yogurt products in the market.
ABSTRACT
This study aimed at producing peach-flavoved yogurt enriched in isoflavones from soymilk (SYM) and sweetend condensed milk (SCM). The ratio of soybean milk / condensed milk with 20% condensed milk gave the best sensory characteristics of structure, smell and taste. The product ensured the chemical norms of common yogurt products such as crude protein content of 3.43%, pH 4.43, dry content of 20.64% and isoflavones content of 7,144 mg / 100ml product. Their obtained shelf-life were 9 days at 4°C. When comparing the preference with control sample by hedonic test on a 9-point scale, the results from 100 consumers (28 men and 72 women, from 20 to 25 years of age, unused soy yogurt sample before) showed that the research product was preferred to the control one (p <0.005). This study showed that the addition of isoflavones from soybean extract and peach-flavored increased nutritive (isoflavones content of 14,046 mg/100ml sample) and sensory value, contributed a healthy product for consumers, and diversified yogurt products in the market.
[ 2019\2019m01d014_18_14_4Spise_2018_peach_flavored_soygurt.pdf ]
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