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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Autores principales:	Ana LEAHU, Cristina E. HRETCANU
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	yogurt carrot juice sensory quality consumer acceptability preference map Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/54e76826231e4acba35c5f24b9f1937a
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spelling	oai:doaj.org-article:54e76826231e4acba35c5f24b9f1937a2021-12-02T19:35:52ZSTUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE2068-66092559-6381https://doaj.org/article/54e76826231e4acba35c5f24b9f1937a2017-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/497/483https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381In 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.Ana LEAHUCristina E. HRETCANUStefan cel Mare University of Suceavaarticleyogurtcarrot juicesensory qualityconsumer acceptabilitypreference mapFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 2, Pp 104-110 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	yogurt carrot juice sensory quality consumer acceptability preference map Food processing and manufacture TP368-456
spellingShingle	yogurt carrot juice sensory quality consumer acceptability preference map Food processing and manufacture TP368-456 Ana LEAHU Cristina E. HRETCANU STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE
description	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.
format	article
author	Ana LEAHU Cristina E. HRETCANU
author_facet	Ana LEAHU Cristina E. HRETCANU
author_sort	Ana LEAHU
title	STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE
title_short	STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE
title_full	STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE
title_fullStr	STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE
title_full_unstemmed	STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE
title_sort	study on the acceptability of yoghurt with carrot juice
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/54e76826231e4acba35c5f24b9f1937a
work_keys_str_mv	AT analeahu studyontheacceptabilityofyoghurtwithcarrotjuice AT cristinaehretcanu studyontheacceptabilityofyoghurtwithcarrotjuice
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STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE

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