tailieunhanh - Yogurt-like product from rermented maize: Part II: Quality improvement
This study aimed to develop the method for stabilising the quality of fermented maize-based product by some technical solution. Three homogenisation pressures were applied (150, 200 and 250bar). Then suspensions were mixed with xanthan and gellan gums separately with different concentrations ranging from to . | Journal of Science & Technology 126 (2018) 044-048 Yogurt-like Product from Fermented Maize: Part II: Quality Improvement Nguyen Tien Cuong1*, Nguyen Van Gioi1,2, Nguyen Thi Hoai Duc1, Luong Hong Nga1 1 Hanoi University of Science and Technology, No. 1, Dai Co Viet, Hai Ba Trung, Hanoi, Viet Nam 2 Thai Binh Division of Food Safety and Hygiene, No. 239, Hai Ba Trung, Thai Binh, Viet Nam Received: October 04, 2017; Accepted: June 25, 2018 Abstract This study aimed to develop the method for stabilising the quality of fermented maize-based product by some technical solution. Three homogenisation pressures were applied (150, 200 and 250bar). Then suspensions were mixed with xanthan and gellan gums separately with different concentrations ranging from to . Two flavours were tested: corn and milk flavours at concentration between to . The sediment height, pH, acidity, viscosity and sensory attributes were followed during storage time until 1 month. Results showed that the use of 250bar of homogenisation pressure and of gellan gum and with mixed corn-milk flavours at gave the best quality of product. During one month of storage, no decantation was observed; the biochemical and sensory characteristics were maintained (pH≈4, acidity 50%) were “just-about- right” for two sensory attributes: sourness and sweetness. Especially for sweet taste, this value was 72% which signified that the product was sweet enough for consumer and not necessary to adjust these criteria. There was only one sensory attribute: viscosity which needs to be adjusted. 56% of responses evaluated that the product was not enough viscous while 28% perceived “justabout-right”. Therefore, the viscosity of final product (actually was 25cP) should be raised to higher level. The increase of viscosity can be realised by adding several functional ingredients such as pectin or a combination of xanthan-gellan gum. However, in the literature, previous studies reported various results .
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