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Physicochemical and Sensory Properties of Ginger Spiced Yoghurt
ISSN: 1929 - 5634
Publisher: author
Physicochemical and Sensory Properties of Ginger Spiced Yoghurt
Indexed in
Health Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 2
Article Transparency Score: 3
Article Operation Score: 2
Article Articles Score: 2
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0702
Publisher: Lifescience Global Inc.
International Journal Address (IAA):
IAA.ZONE/1929107555634
eISSN
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1929 - 5634
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Abstract
The physicochemical and sensory properties of ginger spiced yoghurt were investigated in the present study. Four yoghurt samples: A, B, C and D were prepared by addition of 0, 0.5, 1 and 1.5% (W/V) of ginger powder. Physicochemical properties of yoghurt samples determined at day 0 included pH, titratable acidity, dry matter, ash, fat and non-fat solid (NFS). The pH and titratable acidity were also evaluated during 30 days of storage at refrigerated conditions (4 – 6°C). The sensory attributes assessed were colour, odour, taste, texture and overall acceptability. From the results, ginger powder did not affect (P>0.05) the pH and titratable acidity of yoghurt but increased (P≤0.05) the dry matter, fat, NFS and ash content especially when spiced at 1% and 1.5% level. The spiced yoghurt did not show significant changes (P>0.05) in titratable acidityduring storage as opposed to the unspiced yoghurt that increased (P0.05) by storage contrar...
