%0 Journal Article
%T Efecto del Salvado de Trigo en las Propiedades Fisicoqu¨ªmicas y Sensoriales del Yogurt de Leche de B¨²fala
%A Simanca
%A M¨®nica M
%A Andrade
%A Ricardo D
%A Arteaga
%A Margarita R
%J Informaci¨®n tecnol¨®gica
%D 2013
%I Scientific Electronic Library Online
%R 10.4067/S0718-07642013000100010
%X the effect of adding wheat bran (at concentrations of 0, 1, 3 and 5% w/v) and of the storage time on physicochemical and sensory properties of buffalo milk yoghurt were evaluated. physicochemical tests, such as acidity, ph, fat, total solids, syneresis and density were done and sensory acceptance analysis using the 9-point hedonic scale with 50 tasters were performed. the addition of wheat bran directly influenced acidity, syneresis, total solids and density, and inversely influenced ph and sensory acceptance of the product. during the storage period there was an increase in acidity and syneresis, which showed loss of product quality. sensory analyses showed that buffalo milk yoghurt with 1% of wheat bran presented organoleptic characteristics similar to that of yoghurt without bran addition.
%K yoghurt
%K buffalo milk
%K wheat bran
%K sensory analysis
%K dairy product.
%U http://www.scielo.cl/scielo.php?script=sci_abstract&pid=S0718-07642013000100010&lng=en&nrm=iso&tlng=en