Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/87069
Type of publication: Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Botyriūtė, Reda
Contributor(s): Paulauskienė, Aurelija
Title: Liofilizuotomis daržovėmis praturtinto jogurto juslinis vertinimas
Other Title: Sensory evaluation of yogurts with lyophilized vegetables
Is part of: Jaunasis mokslininkas 2014: studentų mokslinės konferencijos pranešimų rinkinys / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija,, 2014
Extent: p. 117–119
Date: 2014
Abstract: Yogurt is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make as known as „yogurt cultures“. Dairy yogurt is produced using culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. The aim of the study was to evaluate sensory properties of yogurts: taste, odour, consistency, appearance and colour. Were made six samples of yogurts: I var. (control) – natural yogurt, without vegetables; II var. – yogurt with tomato and red basil; III var. – yogurt with tomato, green basil and onion; IV var. – yogurt with tomato and onion; V var. – yogurt with red pepper and summer savory; VI var. – yogurt with mushroom and onion. The best taste, odour and consistency was natural yogurt, without vegetables (I var.). The best appearance and colour was yogurt with red pepper and summer savory (V var.)
Internet: https://hdl.handle.net/20.500.12259/87069
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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