EFFECT OF ADDITION DIFFERENT SOLID IN TEXTURE, SYNERESIS AND SENSORY CHARACTERISTICS OF SET YOGHURT

Abstract

Set yogurt was manufactured with addition of skim milk powder (SMP) or whey pr otein concentrate (WPC) in five t rea tments: T1 - without adding solid; T2 - with addition of SMP to 13% of total solids (TS); T3 - with addition of SMP to 15% of TS; T4 - with addition of CPS for 13% of TS; and T5 - with addition of CPS for 15% of TS. Evaluations were made of the texture profile, susceptibility to syneresis during storage period, as well as sensory analysis, which were considered attributes of firmness and acidity, overall acceptability and preference. The yogurts wi th added SMP had higher firmness during storage, while syneresis of most products increased during storage, except with the addition of CPS for 13% of TS, which showed significant reduction. The sensory analysis indicated that the yoghurts wi th added SMP were better accepted by consumers and had about 60% prefer red choice, compared to the other, with or without addition of solids.
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