Study on the Preparation, Sensory, Chemical, Microbiological Properties of Melon Yoghurt

Abstract:

The melon yoghurt were prepared by blending 20% milk with 30% melon juice before fermentation.The influences of melon juice,stabilizer,sucrose,inoculum,fermentation temperature and time were studied by the single factor experiment;the optimum conditions were investigated by the orthogonal experiment.Different chemical and microbiological characteristics and organoleptic assessment were analyzed to assay the quality of the yoghurt during refrigerated storage at 4°C for 21 days.The results show that melon juice dosage,sucrose amount,fermentation temperature and time have significant effect on the acceptability of yoghurt.The optimal conditions of melon yoghurt are: 35% melon juice,0.2%stabilizer,3%sucrose, 4%inoculation,fermentation at 43°C for 5h.The results of chemical analysis revealed protein contents is 4.0%,fat contents is 3.2%,the total solids content is 11.6%,the titratable acidity is between 70°T and 85°T. The microbiological examination revealed a tolerable level for the samples cultures.The sensory scores increased especially for yoghurt samples,which was obtained by the optimal conditions.

• Periodical: Advanced Materials Research (Volumes 1010-1012)
• Pages: 1822-1825
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1010-1012.1822
• Online since: August 2014
• Authors: Li Li Zhai
• Keywords: Melon Juice, Sensory Evaluation, Yoghurt

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