Sensory evaluation of yoghurt with addition of baobab powder, milk thistle flour, cricket flour, chia flour

被引：0

作者：

Jandlova, Marcela ^{[1
]}

Kumbar, Vojtech ^{[2
]}

Jarosova, Alzbeta ^{[1
]}

Pytel, Roman ^{[1
]}

Nedomova, Sarka ^{[1
]}

Ondrusikova, Sylvie ^{[1
]}

机构：

[1] Mendel Univ Brno, Dept Food Technol, Zemedelska 1, Brno 61300, Czech Republic

[2] Mendel Univ Brno, Dept Technol & Automobile Transport, Zemedelska 1, Brno 61300, Czech Republic

来源：

PROCEEDINGS OF 25TH INTERNATIONAL PHD STUDENTS CONFERENCE (MENDELNET 2018) | 2018年

关键词：

yoghurt; fibre; health; sensory; baobab;

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

In our study, yoghurts with 1% and 3% baobab powder, milk thistle flour, cricket flour, chia flour were sensory evaluated. The basic raw material was used natural yogurt with a fat content of 1.5% and 3.5%. The worste valuated yogurts were with cricket flour, the best in the total impression was natural yoghurt with the fat content of 3.5%, the yoghurt with 3% of baobab powder (fat yogurt 1.5%), the yoghurt with 1% milk thistle flour (1.5% fat yoghurt), the yoghurts with chia flour (1.5% fat yoghurt) and the natural 1.5% fat yoghurt.

引用

页码：285 / 289

页数：5