Abstract：
:This study aimed to evaluate the effects of the added jujube pulp on the quality characteristics and antioxidant activities of goat milk yogurt (GMY) during 28 days of refrigerated storage. Four GMY formulations were prepared, each varying in the added jujube pulp amount (Y0: not containing jujube pulp; YJ3, YJ6, YJ9: containing 3, 6, 9 g of jujube pulp per 100 g GMY, respectively). There was no significant differences in the viable counts, pH values and titratable acidities of all formulations during the storage. All formulations showed the viable counts all above 106 CFU/mL over the assessed storage period. However, YJ3 exhibited the desirable hardness, adhesiveness and water holding capacity. Moreover, the addition of jujube pulp weakened greatly the goaty flavor, improving the sensory acceptance, and increased the antioxidant activities of GMY. Therefore, GMY containing jujube pulp is optional for developing a novel goat dairy product with high added values.
journal_name
Food Chemjournal_title
Food chemistryauthors
Feng C,Wang B,Zhao A,Wei L,Shao Y,Wang Y,Cao B,Zhang Fdoi
10.1016/j.foodchem.2018.10.104subject
Has Abstractpub_date
2019-03-30 00:00:00pages
238-245eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31879-Xjournal_volume
277pub_type
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