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Physical, textural and sensory attributes of plain set yoghurt made employing ultrafiltration technique as affected by titratable acidity during incubation

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dc.contributor.author Narayana, N.M.N.K.
dc.contributor.author Gupta, V.K.
dc.date.accessioned 2015-09-21T04:51:57Z
dc.date.available 2015-09-21T04:51:57Z
dc.date.issued 2013-07-06
dc.identifier.citation Proceedings of the Third International Symposium 2013, pp. 19-24
dc.identifier.issn 9789556270426
dc.identifier.uri http://ir.lib.seu.ac.lk/handle/123456789/585
dc.description.abstract Effect of stopping incubation at different treatable acidity levels {0.738±0.01% lactic acid (LA) (T1), 0.815±0.005% LA (T2) and 0.927±0.01% LA (T3)} of plain set yoghurt made employing ultrafiltration technique was investigated on physical, textural and sensory properties. Water holding capacity was observed to be significantly (p<0.05) higher in T2 compared to T1 and T3. Textural attributes increased significantly (p<0.05) with increasing yoghurt acidity level. Treatment T1 had significantly (p<0.05) lower flavour and acidity scores. Body & texture and overall acceptability scores were observed to be significantly (P<0.05) higher in T2 treatment. Hence, maintaining yoghurt acidity of around 0.815±0.005% LA during incubation was observed to be optimum. en_US
dc.language.iso en_US en_US
dc.publisher South Eastern University of Sri Lanka en_US
dc.subject Ultrafiltration en_US
dc.subject Retentate en_US
dc.subject Whey Syneresis en_US
dc.subject Water Holding Capacity en_US
dc.subject Textural Attributes en_US
dc.title Physical, textural and sensory attributes of plain set yoghurt made employing ultrafiltration technique as affected by titratable acidity during incubation en_US
dc.type Full paper en_US


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