Manufacture and technological characteristics of yogurt supplemented with amaranth seeds
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Author: Yordanka Zvancharova, Katya Dimitrova
The aim of the current experiment was to evaluate the basic technological features during the production of yogurt supplemented with 1, 3, 5, 10 and 15% whole and ground amaranth seeds. The fresh unhomogenized milk was used and also amaranth seeds and a starter culture obtained from Genesis Laboratories Ltd. The active and titratable acidity as well as the syneresis of yogurt samples were tested. A sensory analysis was also done. The experiments revealed that addition of 1, 3, 5, 10 and 15% of amaranth seeds in milk do not suppress the development of the starter culture. During the refrigerated storage for 7 days the pH of the samples dropped to the value of 2,97–3,23 and the titratable acidity increased to 177°Т. The syneresis decreasedwiththeconcentration of the added seeds. The samples containing 10% and 15% ground amaranth seeds did not release any free liquid after centrifugation. According to the sensory analysis the yogurt supplemented with 3% ground amaranth seeds presented the best quality.

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