Rheological properties and sensory characteristics of green tea yogurt during storage

Amirdivani, S. and Baba, A.S. (2013) Rheological properties and sensory characteristics of green tea yogurt during storage. Life Science Journal. pp. 378-390. ISSN 1097-8135,

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Abstract

Malaysian and Japanese green tea extract (2%) was added to a yogurt (MGTY and JGTY). Its dynamic rheological and sensory properties were evaluated and compared to those of a plain yogurt (PY) without the added green tea extract during 28 day storage at 4 °C. The plain yogurt exhibit a more compacted casein micelle aggregates network than that of green tea yogurts which was more runny and showed low viscosity attributed to the green tea extracts. The rheological analysis showed that the green tea yogurts had lower storage modulus modulus (G') and loss modulus (G'') values in the linear viscoelastic region than the plain yogurt. Sensory evalution showed that the green tea yogurts had significantly (p< 0.05) higher scored aroma and overall acceptability than plain yogurt. Incorporation of green tea extracts increased WHC in green tea yogurts contributed to lower synersi and higher total solid content than that plain yogurt during storage at 4 °C indicating both green tea yogurts may constitute a functional food with commercial application.

Item Type: Article
Funders: UNSPECIFIED
Uncontrolled Keywords: Rheological; Sensory Characteristics; Yogurt; Forest
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Science > Institute of Biological Sciences
Depositing User: Ms. Norhamizah Tamizi
Date Deposited: 22 Apr 2014 02:33
Last Modified: 22 Apr 2014 02:33
URI: http://eprints.um.edu.my/id/eprint/9640

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