Effect of Stabilizers on Quality of Carbonated Flavoured Whey Drink di Muhammad Rizwan Tariq edito da LAP Lambert Academic Publishing
Alta reperibilità

Effect of Stabilizers on Quality of Carbonated Flavoured Whey Drink

EAN:

9783847379140

ISBN:

3847379143

Pagine:
88
Formato:
Paperback
Lingua:
Tedesco
Acquistabile con o la

Descrizione Effect of Stabilizers on Quality of Carbonated Flavoured Whey Drink

Carbonated Flavoured Whey Dink (CFWD) was prepared by blending liquid whey, sugar (8%), different stabilizers and by adding orange colour and flavour. Then the carbonation (50kg/cm2) of drink is carried out. After carbonation the drink was stored at refrigeration temperature (4oC). The prepared beverages were evaluated for their physico-chemical properties and organoleptic qualities every 10 days till 30 days. The storage study showed that acidity, fat, lactose, SNF, total solids and viscosity decreased during storage period, pH, total plate count increased with the passage of time during storage. The significant changes were observed in fat, lactose, SNF, total solids and viscosity during the storage period. The sensory quality of CFWD containing carragenan was found to be highly acceptable.

Spedizione gratuita
€ 56.43€ 59.40
Risparmi:€ 2.97(5%)
o 3 rate da € 18.81 senza interessi con
Disponibile in 10-12 giorni
servizio Prenota Ritiri su libro Effect of Stabilizers on Quality of Carbonated Flavoured Whey Drink
Prenota e ritira
Scegli il punto di consegna e ritira quando vuoi

Recensioni degli utenti

e condividi la tua opinione con gli altri utenti