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- W1887270257 abstract "The test was aimed to develop and evaluate the sensory characteristicsof in goat milk yogurt with semifluid pineapple jelly to give greatervalue to these products abundant in the state of Lara. We evaluated theproportion of peptina to make pineapple jelly, using a completelyrandomized design with four treatments (0, 0.05, 0.1, 0.15%peptina/pineapple pulp) and 8 replicates. We determined the pH,acidity, soluble solids and viscosity. After adding starter cultures ofto acid to milk goats was placed the mixture over pineapple jelly andincubated. Then they evaluated the product acceptance through sensoryanalysis (color, odor, taste, texture, sweetness and appearance)compared with a commercial product (cow's milk yogurt with pineapplejelly) using untrained panelists. As a result it was found pH from 4.00to 4.30, soluble solids content of 64.90 to 65.90 °Brix andacidity from 0.84 to 0.99% in the proportion of peptina used. Wasselected the addition of 0.15% pectin by the higher viscosity presentin the pineapple jelly. In the sensory evaluation in the yogurts werefound that the panelists showed acceptance by the color, odor, tasteand texture, so it is concluded that the goat milk yogurt withpineapple jelly can be used in marketing of fermented milk products." @default.
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- W1887270257 date "2009-12-31" @default.
- W1887270257 modified "2023-09-28" @default.
- W1887270257 title "Development and sensory evaluation of the characteristics of a goats milk yogurt with pineapple jelly semifluid." @default.
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