COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT

Valentina Mădălina Moga ()
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Valentina Mădălina Moga: "Terezianum" Technological High School of Food Industry

Management of Sustainable Development, 2021, vol. 13, issue 1, 14-20

Abstract: This research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca. The aim of the research is to identify whether there are differences between these three products and what is the impact of tapioca powder on the characteristics of yogurt. Experimental determinations were performed such as: sensory analysis, textural analysis, analysis of physical parameters (acidity, lactose content, syneresis).

Keywords: yogurt; quality; syneresis (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:blg:msudev:v:13:y:2021:i:1:p:14-20:n:4

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