Abstract
ABSTRACTYogurt‐based drink samples were prepared by mixing plain yogurt, water, sugar, and strawberry flavored fruit syrup. the samples were treated by both the mild heat (60C for 30 s) combined with a pilot plant pulsed electric field (PEF) system and the mild heat only in order to determine changes in the product safety and quality. Changes in the product safety were measured as microbial count, and changes in the product quality as L, a, b, oBrix and pH values. the treated and control samples were stored at 4 and 22C for microbial, physical and sensory evaluations. Since the 60C‐treated samples exploded after 14‐day storage, the safety and quality evaluations for 91 days were performed for the 60C? and control samples, only. Microbial count of the 60C? samples was significantly lower than that of the control samples at the two temperatures for the 91‐day storage (P < 0.05). There was no significant difference in the L, a, b values, oBrix and pH between the control and 60C? samples (P < 0.05). the control and 60C? samples revealed no significant difference in the selected sensory attributes (P < 0.05).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
