Carrot-juice milk yogurts: composition, microbiology and sensory acceptance.
This chapter summarized the microbiological, compositional, and sensory characteristics of yogurt, providing a case study of a newly developed carrot juice yogurt. Yogurt was produced using a co-fermentation of carrot juice, milk and starter culture, without addition of sugar. The research tracked the fate of the lactic acid bacteria (LAB) in carrot juice and milk yogurts, when stored at 4, 10 and 20 °C from 0 to 4 weeks, using microbiological enumeration (LAB anaerobic plate counts, epiflorescent microscopy) and compositional determinations (pH, titratable acidity). Data were analyzed by analysis of variance and principal component analysis to reveal similarities among the yogurts. Data were also interpreted in conjunction with previously collected sensory and consumer acceptance analysis, in order to make recommendations regarding the quality and shelf life of the carrot juice yogurts. The work reviewed the factors associated with consumer acceptance of new/different (carrot juice) yogurts and concluded with suggestions for future research.
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