DEVELOPMENT OF YOGURT WITH NYPA FRUITCANS IN SYRUP
Keywords:โยเกิร์ตลูกจากเชื่อม, Yogurt, Yogurt with Nypa fruitcans in syrup
The objective of this research was to determine the ratio between water and granulated sugar on preparing of Nypa fruiticans in syrup and the quality of yogurt with different additional content of Nypa fruiticans in syrup at 10, 15 and 20 % w/w of yogurt, respectively. The optimum ratio of water and granulated sugar was 1:1. The sensory test of yogurt was conducted with 100 untrained panelists using a 9-point hedonic scale, appearance, texture, taste, flavor and overall liking. The result showed that the overall liking score of yogurt was not significantly different among formula 1 (10% w/w of Nypa fruiticans in syrup) and formula 2 (15% w/w of Nypa fruiticans in syrups) (p>0.05), which had a moderate liking. However, the formula 2 had higher fiber content (0.68%) and total energy (111.18 Kcal/100g). Moreover, the development of yogurt containing
Nypa fruiticans in syrup could extend for 5 weeks during storage at 4 °C.
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