EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of differently processed fruit preparations on the quality characteristics of strawberry yoghurt



Effect of differently processed fruit preparations on the quality characteristics of strawberry yoghurt



Fermented milk: Proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002: 321-327



The aim of this work was to further study how partial air dehydration applied to fruit pieces before freezing, alone or in combination with osmo-dehydration, could improve not only the quality of strawberry slices used in yoghurt preparation but also yoghurt characteristics. Raw (NT), air-dehydrated (D), and osmo-air-dehydrated (OD) strawberry slices (cv. Tethis) were heat-treated, and then added (final concentration=15%) to plain yoghurt.

(PDF emailed within 1 workday: $29.90)

Accession: 003727374

Download citation: RISBibTeXText



Related references

Dehydrofreezing in the production of strawberry ingredients: influence on the quality characteristics of fruit yoghurt. Acta Horticulturae (567(Vol.2)): 791-794, 2002

Fruit preparations for yoghurt. Specifications for the thickener pectin from the viewpoint of the manufacturers of fruit preparations and of yoghurt. Lebensmittel and Biotechnologie 12(3): 93-98, 1995

Improvement of strawberry ingredients using vacuum infusion: influence on the quality characteristics of strawberry yoghurt. Acta Horticulturae (567(Vol.2)): 787-790, 2002

The effect of strawberry d variety on the quality of semi processed strawberry d products and of natural strawberry d brandy. Gradinarska i Lozarska Nauka 6(4): 25-31, 1969

Experiment on the preparation of semi-solid yoghurt. III. Effect of fat content, various fruit preserves and honey on quality of frozen yoghurt. Journal of the Chinese Agricultural Chemical Society 20(3/4): 121-126, 1982

Fruit preparations for yoghurt - requirements for the gelling agent pectin on the part of manufacturers of fruit preparations and yoghurts. DMZ, Lebensmittelindustrie und Milchwirtschaft 116(14): 640-647, 650-651, 1995

Antisense inhibition of pectate lyase gene expression in strawberry fruit: Characteristics of fruits processed into jam. Journal of Food Engineering 79(1): 194-199, 2007

Effect of fumigation and composted yard waste on strawberry soil quality, fruit quality, and fruit elemental content. Strawberry research to 2001 Proceedings of the 5th North American Strawberry Conference: 116-123, 2002

Effect of pectolytic preparations according to the fruit juice to be processed. Flussiges Obst: 43 (9) 348-351, 1976

Effects of foliar applications of Kelpak SL and Goemar BM 86Reg. preparations on yield and fruit quality in two strawberry cultivars. Journal of Fruit and Ornamental Plant Research 12: 23-27, 2004

Evaluation of foliar applications of calcium chloride for control of botrytis fruit rot on strawberry and effects on strawberry fruit quality. Advances in strawberry research7(17): 7-17, 1998

Fruit yield and quality of strawberry plants transformed with a fruit specific strawberry pectate lyase gene. Scientia Horticulturae 119(2): 0-125, 2009

The guidelines of the Food Law Association concerning fruit preparations and fruit yoghurt products. Molkerei Zeitung Welt der Milch 34(6): 150-153, 1980

Effect of the storage period of 1.5% fat fruit yoghurt on its characteristics. Trudy, Vsesoyuznyi Nauchno issledovatel' skii Institut Molochnoi Promyshlennosti (47): 36-37, 92-93, 1979