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SAFETY and QUALITY EVALUATION of A YOGURT‐BASED DRINK PROCESSED BY A PILOT PLANT PEF SYSTEM
Author(s) -
EVRENDILEK G.A.,
YEOM H.W.,
JIN Z.T.,
ZHANG Q.H.
Publication year - 2004
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2004.tb00630.x
Subject(s) - food science , brix , chemistry , significant difference , sugar , mathematics , statistics
Yogurt‐based drink samples were prepared by mixing plain yogurt, water, sugar, and strawberry flavored fruit syrup. the samples were treated by both the mild heat (60C for 30 s) combined with a pilot plant pulsed electric field (PEF) system and the mild heat only in order to determine changes in the product safety and quality. Changes in the product safety were measured as microbial count, and changes in the product quality as L, a, b, o Brix and pH values. the treated and control samples were stored at 4 and 22C for microbial, physical and sensory evaluations. Since the 60C‐treated samples exploded after 14‐day storage, the safety and quality evaluations for 91 days were performed for the 60C? and control samples, only. Microbial count of the 60C? samples was significantly lower than that of the control samples at the two temperatures for the 91‐day storage (P < 0.05). There was no significant difference in the L, a, b values, o Brix and pH between the control and 60C? samples (P < 0.05). the control and 60C? samples revealed no significant difference in the selected sensory attributes (P < 0.05).