SENSORY EVALUATION OF PROBIOTIC YOGURT INOCULATED WITH DIFFERENT STARTER CULTURES

  • Muharrem Ismaili Faculty of biotechnical sciences - Bitola
  • Stefche Presilski
  • Borche Makarijoski
  • Sasho Trajchevski

Abstract

ABSTRACT


Today's consumer choice is mostly based on products that provide health benefits, such as probiotic yogurt. The consumer does not tolerate consistency defects, poor firmness or gel viscosity, and also its acid taste, so our goal was to make comparison between different probiotic yogurts (different starter cultures) and to choose the one that is most suitable for consumer use, product that have the best consumer acceptance. Starter cultures that were used in production process were with the following commercial names: ABT-2, ABT-6 and ABT-10 consisting of S. thermophilus, L. acidophilus and B. bifidus. The sensory evaluations showed that the sample C was most preferred by the panelists.


Keywords:  probiotic yogurt, evaluation, starter cultures;

Published
Jul 2, 2019
How to Cite
ISMAILI, Muharrem et al. SENSORY EVALUATION OF PROBIOTIC YOGURT INOCULATED WITH DIFFERENT STARTER CULTURES. Journal of Agriculture and Plant Sciences, [S.l.], v. 17, n. 1, p. 93-96, july 2019. ISSN 2545-4455. Available at: <http://js.ugd.edu.mk/index.php/YFA/article/view/2780>. Date accessed: 16 july 2019.

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