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علوم و صنایع غذایی ایران، جلد ۲۱، شماره ۱۵۰، صفحات ۱۳۹-۱۵۰
عنوان فارسی Textural and sensory characteristics of yogurt manufactured with liquid whey and strawberry supplementation
چکیده فارسی مقاله Cheese whey is the most polluting by-product of the dairy industry, and whey use has been the subject of much research; however, the conversion of liquid whey into value-added yogurt products is insufficient. The aim of the current research is to study the effect of fermentation of a milk-liquid whey mixture into yogurt and strawberry supplementation on the syneresis index and textural and organoleptic characteristics during cold storage. For yogurt preparation, 25% liquid whey was substituted with the milk used for yogurt production, and after the fermentation process was complete, strawberry supplementation (12%). Results show that by using liquid whey in yogurt formulation, the syneresis index increased, whereas for texture properties, higher mean values of cohesiveness and springiness and lower values for hardness, adhesiveness, and gumminess were found. The time of storage also had a significant impact on the yogurt properties, and as the time of storage increased, the syneresis index increased and sensory scores reduced noticeably. The level of whey separation was significantly increased in yogurt samples containing liquid whey on the last day of storage, according to an evaluation of yogurt qualities (P<0.01). The results showed that although adding liquid whey into the yogurt production decreased the sensory characteristics (consistency and taste scores), yogurt with liquid whey and strawberry supplementation had an acceptable sensory score. Therefore, the use of liquid whey in the production of functional yogurt enables its reintroduction in the food supply chain and enhances sustainability.
کلیدواژه‌های فارسی مقاله پروتئاز آسپارتیک،بیوسنتز،کاربردهای صنعتی،بیوتکنولوژی،
عنوان انگلیسی Textural and sensory characteristics of yogurt manufactured with liquid whey and strawberry supplementation
چکیده انگلیسی مقاله Cheese whey is the most polluting by-product of the dairy industry, and whey use has been the subject of much research; however, the conversion of liquid whey into value-added yogurt products is insufficient. The aim of the current research is to study the effect of fermentation of a milk-liquid whey mixture into yogurt and strawberry supplementation on the syneresis index and textural and organoleptic characteristics during cold storage. For yogurt preparation, 25% liquid whey was substituted with the milk used for yogurt production, and after the fermentation process was complete, strawberry supplementation (12%). Results show that by using liquid whey in yogurt formulation, the syneresis index increased, whereas for texture properties, higher mean values of cohesiveness and springiness and lower values for hardness, adhesiveness, and gumminess were found. The time of storage also had a significant impact on the yogurt properties, and as the time of storage increased, the syneresis index increased and sensory scores reduced noticeably. The level of whey separation was significantly increased in yogurt samples containing liquid whey on the last day of storage, according to an evaluation of yogurt qualities (P<0.01). The results showed that although adding liquid whey into the yogurt production decreased the sensory characteristics (consistency and taste scores), yogurt with liquid whey and strawberry supplementation had an acceptable sensory score. Therefore, the use of liquid whey in the production of functional yogurt enables its reintroduction in the food supply chain and enhances sustainability.
کلیدواژه‌های انگلیسی مقاله liquid whey,fruit yogurt,texture,syneresis,organoleptic characteristics
نویسندگان مقاله | Arbër Hyseni
Teaching assistant, Faculty of Food Technology, University “Isa Boletini” Mitrovicë, Mitrovicë, Republic of Kosovo


| Tatjana Kalevska
Associate Professor, Faculty of Technology and Technical Sciences, University &quot;St. Kliment Ohridski”, Veles, Republic of North Macedonia


| Daniela Nikolovska Nedelkoska
Associate Professor, Faculty of Technology and Technical Sciences, University &quot;St. Kliment Ohridski”, Veles, Republic of North Macedonia


| Gordana Dimitrovska
Professor, Faculty of Biotechnical Sciences, University “St. Kliment Ohridski”, Bitola, Republic of North Macedonia


| Vesna Knights
Professor, Faculty of Technology and Technical Sciences, University &quot;St. Kliment Ohridski”, Veles, Republic of North Macedonia


| Viktorija Stamatovska
Associate Professor, Faculty of Technology and Technical Sciences, University &quot;St. Kliment Ohridski”, Veles, Republic of North Macedonia


| Vlora Hyseni
PhD student, Faculty of Technology and Technical Sciences, University &quot;St. Kliment Ohridski”, Veles, Republic of North Macedonia
نشانی اینترنتی http://fsct.modares.ac.ir/browse.php?a_code=A-10-80203-1&slc_lang=fa&sid=7
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