Chemical Composition, Texture and Sensory Evaluation of Yogurts Supplemented with Amaranth Flour
- 1 Shokan Ualikhanov Kokshetau University, Kazakhstan
- 2 Almaty Technological University, Kazakhstan
- 3 Federal Altai Scientific Center of Agro Biotechnologies, Russia
Copyright: © 2021 Alma Aytkozhayevna Shunekeyeva, Mariam Alimardanova and Majorov Alexandr Albertovich. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
This study aimed to assess the effect of adding non-roasted and roasted amaranth flour to yogurt at a dose of 5 g per 100 mL on the approximate composition, storage stability, texture and sensory evaluation of yogurt. Yogurt without supplementation was used as control. The products were evaluated for moisture, carbohydrate, protein, fat, ash and mineral content. In order to assess the rheological properties, the following indicators of PH, acidity and syneresis of yogurts were measured after 1, 7, 15 days of storage. To analyse and evaluate such indicators of yogurts as color, texture, taste, aroma and overall acceptability, ten faculty members used a hedonistic scale. The results showed that samples with supplements were significantly higher in protein, carbohydrate and fat. Thus, the study arrived that yogurt from goat's milk could be used. However, adding more than 5 g 100 mL non-roasted amaranth flour had undesirable effect on gel stability (increasing of total acidity and syneresis). Still, adding roasted amaranth flour increased sensory properties: Improved aroma and gave a nutty taste to the finished product.
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- Chemical Composition
- Sensory Evaluation
- Yogurt Amaranth Flour