Physicochemical and sensory characterization of ginger-juice yogurt during fermentation

• Published in: Food science and biotechnology 2012, 21(6), , pp.1541-1548
• Main Authors: Yang, Guo-Hao, Henan University of Technology, Lianhua Street, Zhengzhou New and High-tech Industrial Development Zone, Zhengzhou, China, Guan, Jun-Jun, Henan University of Technology, Lianhua Street, Zhengzhou New and High-tech Industrial Development Zone, Zhengzhou, China, Wang, Jin-Shui, Henan University of Technology, Lianhua Street, Zhengzhou New and High-tech Industrial Development Zone, Zhengzhou, China, Yin, Hai-Cheng, Henan University of Technology, Lianhua Street, Zhengzhou New and High-tech Industrial Development Zone, Zhengzhou, China, Qiao, Fa-Dong, Henan University of Technology, Lianhua Street, Zhengzhou New and High-tech Industrial Development Zone, Zhengzhou, China, Jia, Feng, Henan University of Technology, Lianhua Street, Zhengzhou New and High-tech Industrial Development Zone, Zhengzhou, China
• Format: Article
• Language: English
• Subjects: ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; Chemistry; Chemistry and Materials Science; Food Science; ginger juice; Nutrition; ORGANOLEPTIC ANALYSIS; physicochemical property; Research Article; yogurt; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-012-0205-z

The primary purpose of this study was to investigate the effects of a ginger (Zingiber ofcinale) juice addition to milk on the physicochemical and sensory properties and consumer acceptability of yogurt during fermentation. Under the presence of ginger juice at 2.0 to 10.0%(v/v), there was a significant influence (p less than 0.05) on the viability of characteristic microorganisms in yogurt, the pH, titratable acidity (°SH), viscosity, and hardness of the products. The descriptive data showed significant differences (p less than 0.05) among the samples for all attributes. The consumer results from external preference mapping indicated that samples with the lower ginger juice (less-than or equal to 4%) were liked over the higher samples (greater-than or equal to 6%), with a negative impact on the acceptance by the consumers. Therefore, these findings suggest that 4%(v/v) may be the more appropriate content of ginger juice in the preparation of ginger-juice yogurt.