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Comparison Of The Quality Of Three Types Of Yogurt. The Impact Of Tapioca Powder On The Characteristics Of Yogurt

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  • MOGA Valentina Mădălina

    ("Terezianum" Technological High School of Food Industry)

Abstract

This research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca. The aim of the research is to identify whether there are differences between these three products and what is the impact of tapioca powder on the characteristics of yogurt. Experimental determinations were performed such as: sensory analysis, textural analysis, analysis of physical parameters (acidity, lactose content, syneresis).

Suggested Citation

  • MOGA Valentina Mădălina, 2021. "Comparison Of The Quality Of Three Types Of Yogurt. The Impact Of Tapioca Powder On The Characteristics Of Yogurt," Management of Sustainable Development, Lucian Blaga University of Sibiu, Faculty of Economic Sciences, vol. 13(1), pages 14-20, June.
    • Handle: RePEc:blg:msudev:v:13:y:2021:i:1:p:14-20:n:4
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    Keywords

    yogurt; quality; syneresis;
    All these keywords.

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