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Effects of dried apple peel powder on the rheological and sensory properties of drinking yogurt

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Title: Effects of dried apple peel powder on the rheological and sensory properties of drinking yogurt
Author: Zhou, Zening
Department: Department of Food Science
Program: Food Science
Advisor: LaPointe, Gisèle
Abstract: The study was undertaken to investigate the effect of commercial dried apple peel powder (CDAP) and Granny Smith dried apple peel powder (GSAP) addition on the rheological and sensory properties of drinking yogurt in order to develop a dietary fiber enriched drinking yogurt. The rheological study showed that drinking yogurt fortified with 3.2% CDAP and 4.0% GSAP were the best-fortified amounts for drinking yogurt with the same viscosity (50-s) and were further used to sensory evaluation. Consumer acceptance of drinking yogurt was evaluated using a 9-point consumer liking scale and a 5-point Just-About-Right scale. Consumers found that the 4.0% GSAP fortified drinking yogurt was acceptable while 3.2% CDAP fortified drinking yogurt was not accepted by consumers due to too dark color and grainy texture. These results suggest the possibility of utilizing dried apple peel powder as a dietary fiber enriched ingredient in drinking yogurt manufacture.
URI: http://hdl.handle.net/10214/12158
Date: 2018-01
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