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Food Science and Biotechnology

, Volume 21, Issue 6, pp 1541–1548 | Cite as

Physicochemical and sensory characterization of ginger-juice yogurt during fermentation

  • Guo-Hao Yang
  • Jun-Jun GuanEmail author
  • Jin-Shui Wang
  • Hai-Cheng Yin
  • Fa-Dong Qiao
  • Feng Jia
Research Article

Abstract

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<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<0.05) among the samples for all attributes. The consumer results from external preference mapping indicated that samples with the lower ginger juice (≤4%) were liked over the higher samples (≥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.

Keywords

ginger juice yogurt physicochemical property sensory evaluation 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2012

Authors and Affiliations

  • Guo-Hao Yang
    • 1
  • Jun-Jun Guan
    • 1
    Email author
  • Jin-Shui Wang
    • 1
    • 2
  • Hai-Cheng Yin
    • 1
  • Fa-Dong Qiao
    • 1
  • Feng Jia
    • 1
  1. 1.College of BioengineeringHenan University of TechnologyZhengzhouChina
  2. 2.State Key Laboratory of Wheat and Corn EngineeringHenan University of TechnologyZhengzhouChina

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