Changes in salted yoghurt during storage
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Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The study was conducted to determine the gross chemical composition and concentrations of free fatty acids (FFAs) and volatile compounds of salted yoghurt made from indigenous goat's milk. The effects of some chemical properties on sensory attributes of salted yoghurt were also studied. Changes in FFAs (P < 0.01) and volatile compounds were statistically significant (P < 0.05) during storage. The most abundant FFAs were 9-octadecenoic (C-18:1), hexadecanoic (C-16), tetradecanoic (C-14) and decanoic (C-10) acids, respectively. Ethanol and ethyl acetate were principal volatile compounds through the end of storage period. The storage period affected the intensity of flavour attributes and overall flavour score of salted yoghurt (P < 0.05). According to factor analysis result, chemical compounds including volatiles, FFAs up to C-14, tyrosine and titratable acidity, and flavour attributes explained 86.50% and 55.33% of total variance, respectively.
Açıklama
Anahtar Kelimeler
free fatty acid, goat's milk, salted yoghurt, sensory analysis, volatile compounds
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
42
Sayı
2
