Nghiên cứu chế biến sản phẩm yaourt bổ sung khoai lang tím (Solanum andigenum)

Abstract

This paper enriches yogurt products as such improving quality to meet market demands. The research results showed that with 3% yeast, yogurts have sensory characteristics (good flavor, texture and taste) and good quality (less water release). With 10% purple sweet potato jam (50-55^oBrix) added into layered yogurt (FOB Style), 5% into stirred yoghurt (Sundae Style), gelatin 0.6% and starch soluble 0.2% combined with fermentation in cool temperatures make yogurt products of good taste, smell and texture without water release.