Ζυμουμένο παραδοσιακό ρόφημα «Αϊράνι» τεχνολογία και οργανοληπτικά χαρακτηριστικά
Date Issued
2017
Author(s)
Advisor
Abstract
This research, studied the effect of the addition of pectin in the traditional beverage ayran, which was made from goat milk using two different starter cultures (YC-380 and YF-L812). There were made two samples with pectin (0.2%) and another two without pectin. All four samples contained yogurt (60%), water (40%), salt (0.3%) and mint (0.3%). The parameters analyzed of the samples were: chemical composition, pH, titratable acidity, serum separation, viscosity, TVC, LAB, coliforms, yeasts and molds. According to the results, the addition of pectin reduces serum separation to a minimum and it increases the viscosity. During the shelf life, pH decreases and titratable acidity increases.
The lactic acid bacteria were at satisfactory levels for fermented milk products. Results also showed that the chemical composition of the microbial flora, pH and acidity had no statistically significant difference (P> 0,05) between the four samples of ayran. The difference in taste, odor, and acceptance of the product (P> 0,05) was quite limited.
The lactic acid bacteria were at satisfactory levels for fermented milk products. Results also showed that the chemical composition of the microbial flora, pH and acidity had no statistically significant difference (P> 0,05) between the four samples of ayran. The difference in taste, odor, and acceptance of the product (P> 0,05) was quite limited.
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