FORTIFICATION OF BANANA STIRRED YOGURT WITH CALCIUM | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 4, Issue 5, May 2013, Page 183-192 PDF (857.01 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2013.71826 | ||||
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| Authors | ||||
| A. A. M. Yonis1; F. M. Elzamzamy2; Shimaa A. Elmorsi* 2 | ||||
| 1Home Economic Dept., Fac. of Specific Education, Mans. Univ., Egypt Yogurt; Calcium fortification; Rheology. | ||||
| 2Home Economic Dept., Fac. of Specific Education, Mans. Univ., Egypt | ||||
| Abstract | ||||
| Banana yogurt was prepared fortified with calcium gluconate (CaG) and calcium lactate (CaL) at levels 1%, 2% and 3% as a source of soluble calcium, prior to fermentation. The calcium salts were added following pasteurization. Viscosity, pH values, lactic acid bacteria (LAB) counts, rheological properties and sensory scores analysis of the yogurt mix samples were investigated. Results showed an increase in pH values by the increase of calcium levels addition. Also, LAB count of yogurt mix samples increased by the increase of calcium levels fortification. Generally, calcium salts had no influence on the rheological properties (viscosity, hardness, springiness, chewiness and cohesiveness) and sensory properties of yogurt mix up to 2% of CaG and 1% of CaL fortification. | ||||
| Keywords | ||||
| Yogurt; Calcium fortification; rheology | ||||
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