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Characteristics of yogurt extended w...

Nakthong, Sasitorn.

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Characteristics of yogurt extended with flour.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Characteristics of yogurt extended with flour./
Author:	Nakthong, Sasitorn.
Description:	218 p.
Notes:	Source: Dissertation Abstracts International, Volume: 64-09, Section: B, page: 4126.
Contained By:	Dissertation Abstracts International64-09B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3106937

Characteristics of yogurt extended with flour.
Nakthong, Sasitorn.

Characteristics of yogurt extended with flour. - 218 p.

Source: Dissertation Abstracts International, Volume: 64-09, Section: B, page: 4126.

Thesis (Ph.D.)--Mississippi State University, 2003.

Yogurt can serve as a vehicle for nutrient supplementation in developing countries, especially if extended with added ingredients. The objective of this project was to develop and analyze a suitable yogurt extended with flour. Five different kinds of flour (rice, whole oat, degerminated yellow corn, defatted soy and potato) were used to replace nonfat dry milk (NDM) in lowfat (1%) yogurt. Yogurt samples were heated at 85°C for 35 min and incubated at 42°C. Incubation was stopped at pH 4.6 and 4.4 for plain and fruit yogurts (strawberry, blueberry and lemon), respectively. After breaking (agitation), the product was cooled and stored at 7°C for up to 60 days. Microbiological, chemical, and physical analyses were run on days 1,7, 21, 42 and 60. Thirteen expert panelists participated in the sensory evaluation of the samples.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Characteristics of yogurt extended with flour.
LDR:02908nmm 2200289 4500 001 1855796
005 20040629073632.5
008 130614s2003 eng d
035 $a (UnM)AAI3106937
035 $a AAI3106937
040 $a UnM $c UnM
100 1 $a Nakthong, Sasitorn. $3 1943597
245 1 0 $a Characteristics of yogurt extended with flour.
300 $a 218 p.
500 $a Source: Dissertation Abstracts International, Volume: 64-09, Section: B, page: 4126.
500 $a Major Professor: Charles H. White.
502 $a Thesis (Ph.D.)--Mississippi State University, 2003.
520 $a Yogurt can serve as a vehicle for nutrient supplementation in developing countries, especially if extended with added ingredients. The objective of this project was to develop and analyze a suitable yogurt extended with flour. Five different kinds of flour (rice, whole oat, degerminated yellow corn, defatted soy and potato) were used to replace nonfat dry milk (NDM) in lowfat (1%) yogurt. Yogurt samples were heated at 85°C for 35 min and incubated at 42°C. Incubation was stopped at pH 4.6 and 4.4 for plain and fruit yogurts (strawberry, blueberry and lemon), respectively. After breaking (agitation), the product was cooled and stored at 7°C for up to 60 days. Microbiological, chemical, and physical analyses were run on days 1,7, 21, 42 and 60. Thirteen expert panelists participated in the sensory evaluation of the samples.
520 $a Plain yogurt extended with the five types of flour was not significantly (p < .05) different from the control sample in pH, titratable acidity, body and texture, <italic>Lactobacillus bulgaricus</italic> count, <italic> Streptococcus thermophilus</italic> count and apparent viscosity at days 1,7, 21, 42 and 60. With regard to flavor, a difference (p < .05) was noted on d 21 where the rice, oat and corn yogurts received the highest scores. In appearance, differences (p < .05) were observed on d 21 and 42, with rice and oat yogurts having the highest scores.
520 $a Overall, fruit yogurts extended with corn and oat flour received the highest scores. Fruit yogurt extended with rice flour scored the lowest (p < .05) in viscosity, body and texture, and appearance. Lemon yogurt scored higher in flavor, body and texture than strawberry and blueberry yogurts.
520 $a Subtle differences in the microstructure of yogurts were noted due to the different types of flour and fruit based yogurt substitutes. Plain yogurt extended with flour showed predominantly casein micelles arranged in longitudinal polymers, while fruit yogurts showed a matrix in which casein micelles formed loose clusters.
590 $a School code: 0132.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Mississippi State University. $3 1017550
773 0 $t Dissertation Abstracts International $g 64-09B.
790 1 0 $a White, Charles H., $e advisor
790 $a 0132
791 $a Ph.D.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3106937