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

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dc.contributor.advisor LaPointe, Gisèle
dc.contributor.author Zhou, Zening
dc.date.accessioned 2018-01-05T20:22:18Z
dc.date.available 2018-01-05T20:22:18Z
dc.date.copyright 2018-01
dc.date.created 2018-01-05
dc.date.issued 2018-01-05
dc.identifier.uri http://hdl.handle.net/10214/12158
dc.description.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. en_US
dc.language.iso en en_US
dc.subject dried apple peel powder en_US
dc.subject drinking yoogurt en_US
dc.subject rheological properties en_US
dc.subject sensory properties en_US
dc.title Effects of dried apple peel powder on the rheological and sensory properties of drinking yogurt en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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