{"title":"EFFECTS OF STORAGE TIME AND ADDITION OF BAOBAB POWDER ON THE TEXTURAL SENSORY CHARACTERISTICS OF YOGURT","authors":"V. Moga, M. Tița","doi":"10.54989/msd-2022-0008","DOIUrl":null,"url":null,"abstract":"In addition to taste and aroma, texture and appearance play an important role in the market’s acceptance of yogurt. To improve these characteristics, baobab powder was added to the yogurt and the sensory analysis of the samples was performed using a score scale from 1 to 5. In this research, the effect on the textural and appearance sensory attributes of yogurt with different concentrations of baobab powder (2% and 4%) was investigated by comparing them with a sample of classic yogurt. The samples were prepared in the laboratory under similar conditions and stored at refrigeration temperature for 27 days. The sensory evaluation of the samples was performed in 4 different days from the mentioned storage period.","PeriodicalId":45381,"journal":{"name":"World Journal of Entrepreneurship Management and Sustainable Development","volume":"6 1","pages":""},"PeriodicalIF":1.7000,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"World Journal of Entrepreneurship Management and Sustainable Development","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54989/msd-2022-0008","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MANAGEMENT","Score":null,"Total":0}
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Abstract
In addition to taste and aroma, texture and appearance play an important role in the market’s acceptance of yogurt. To improve these characteristics, baobab powder was added to the yogurt and the sensory analysis of the samples was performed using a score scale from 1 to 5. In this research, the effect on the textural and appearance sensory attributes of yogurt with different concentrations of baobab powder (2% and 4%) was investigated by comparing them with a sample of classic yogurt. The samples were prepared in the laboratory under similar conditions and stored at refrigeration temperature for 27 days. The sensory evaluation of the samples was performed in 4 different days from the mentioned storage period.
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