Quality and acceptability of a set-type yogurt made from camel milk

I. B. Hashim, A. H. Khalil, H. Habib

    Research output: Contribution to journalArticlepeer-review

    60 Citations (Scopus)

    Abstract

    Camel milk (CM) set yogurts were formulated with gelatin, alginate (ALG), and calcium (Ca). Titratable acidity, pH, sensory properties, and acceptability of CM yogurts were studied. Twelve treatments were prepared; 3 using gelatin at 0.5, 0.75, and 1% levels and 9 with combinations of ALG and Ca at different levels. Titratable acidity and pH of fresh yogurt were not affected by the addition of gelatin or the ALG and Ca combinations. Trained sensory panel results showed that CM yogurt containing 1% gelatin or 0.75% ALG + 0.075% Ca had the highest intensities for firmness and body. Consumer results indicated that the hedonic ratings of the sensory attributes and acceptability of CM yogurt containing 0.75% ALG + 0.075% Ca were similar to that of cow's milk yogurt. The CM yogurts containing ALG + Ca and flavored with 4 different fruit concentrates (15%) had similar hedonic ratings and acceptability. Addition of 0.75% ALG + 0.075% Ca could be used to produce acceptable plain or flavored CM yogurt.

    Original languageEnglish
    Pages (from-to)857-862
    Number of pages6
    JournalJournal of Dairy Science
    Volume92
    Issue number3
    DOIs
    Publication statusPublished - Mar 2009

    Keywords

    • Acceptability
    • Camel milk
    • Flavored yogurt
    • Sensory quality

    ASJC Scopus subject areas

    • Food Science
    • Animal Science and Zoology
    • Genetics

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