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Effects Of Storage Time And Addition Of Baobab Powder On The Textural Sensory Characteristics Of Yogurt

Author

Listed:
  • MOGA Valentina Mădălina

    (Lucian Blaga University of Sibiu)

  • TIȚA Mihaela Adriana

    (Lucian Blaga University of Sibiu)

Abstract

In addition to taste and aroma, texture and appearance play an important role in the market’s acceptance of yogurt. To improve these characteristics, baobab powder was added to the yogurt and the sensory analysis of the samples was performed using a score scale from 1 to 5. In this research, the effect on the textural and appearance sensory attributes of yogurt with different concentrations of baobab powder (2% and 4%) was investigated by comparing them with a sample of classic yogurt. The samples were prepared in the laboratory under similar conditions and stored at refrigeration temperature for 27 days. The sensory evaluation of the samples was performed in 4 different days from the mentioned storage period.

Suggested Citation

  • MOGA Valentina Mădălina & TIȚA Mihaela Adriana, 2022. "Effects Of Storage Time And Addition Of Baobab Powder On The Textural Sensory Characteristics Of Yogurt," Management of Sustainable Development, Lucian Blaga University of Sibiu, Faculty of Economic Sciences, vol. 14(1), pages 51-55, June.
    • Handle: RePEc:blg:msudev:v:14:y:2022:i:1:p:51-55:n:8
    DOI: https://doi.org/10.54989/msd-2022-0008
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