STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE
In this paper we focus on the results of a study regarding the evaluation of the sensory characteristics and consumers’ acceptance of unsweetened yoghurt with carrot juice. The yoghurts were obtained considering three carrot juice levels (10%, 20% and 30%, respectively) and two starter cultures. Car...
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| Main Authors: | , |
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| Format: | article |
| Language: | EN |
| Published: |
Stefan cel Mare University of Suceava
2017
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| Subjects: | |
| Online Access: | https://doaj.org/article/54e76826231e4acba35c5f24b9f1937a |
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| Summary: | In this paper we focus on the results of a study regarding the evaluation of the sensory characteristics and consumers’ acceptance of unsweetened yoghurt with carrot juice. The yoghurts were obtained considering three carrot juice levels (10%, 20% and 30%, respectively) and two starter cultures. Carrot yoghurt was prepared in the laboratory by adding carrot juice to milk and inoculated with a 3% yoghurt culture. The effects of the carrot juice on the sensory quality and consumers’ aceptance of the yoghurt samples were determined. The data obtained on various parameters were statistically analyzed. |
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