ORGANOLEPTIC EVALUATION OF THE DRINKING YOGHURT DEVELOPED FOR HERODIETIC NUTRITION
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| Název: | ORGANOLEPTIC EVALUATION OF THE DRINKING YOGHURT DEVELOPED FOR HERODIETIC NUTRITION |
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| Autoři: | K. S. Kulazhanov, E. ZH. Zhaksybayeva, F. T. Dikhanbaeva, ZH. P. Dimitrov |
| Zdroj: | Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 41-46 (2021) |
| Informace o vydavateli: | Almaty Technological University, 2021. |
| Rok vydání: | 2021 |
| Sbírka: | LCC:Technology (General) |
| Témata: | геродиетика, верблюжье молоко, кисломолочные продукты, пребиотики, пищевые добавки, йогурт, органолептика, геродиететика, түйе сүті, сүтқышқылды өнімдер, пребиотиктер, тағамдық қоспалар, gerodietics, camel milk, dairy products, prebiotics, food additives, yogurt, organoleptics, Technology (General), T1-995 |
| Popis: | The article presents the results of a study of the organoleptic evaluation of the composition of the samples, made in the development of drinking yogurt technology for gerodietic nutrition. It was established that the introduction of pectin, fructooligosaccharide into camel milk before pasteurization, fermentation, improves it’s taste and aromatic qualities in comparison with the control sample. |
| Druh dokumentu: | article |
| Popis souboru: | electronic resource |
| Jazyk: | English Kazakh Russian |
| ISSN: | 2304-568X 2710-0839 |
| Relation: | https://www.vestnik-atu.kz/jour/article/view/204; https://doaj.org/toc/2304-568X; https://doaj.org/toc/2710-0839 |
| Přístupová URL adresa: | https://doaj.org/article/47a7de3f3cac49f8a096fb9d15a4f47c |
| Přístupové číslo: | edsdoj.47a7de3f3cac49f8a096fb9d15a4f47c |
| Databáze: | Directory of Open Access Journals |
Nájsť tento článok vo Web of Science | Abstrakt: | The article presents the results of a study of the organoleptic evaluation of the composition of the samples, made in the development of drinking yogurt technology for gerodietic nutrition. It was established that the introduction of pectin, fructooligosaccharide into camel milk before pasteurization, fermentation, improves it’s taste and aromatic qualities in comparison with the control sample. |
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| ISSN: | 2304568X 27100839 |