Nghiên cứu chế biến sản phẩm yaourt bổ sung mứt ổi
Abstract
With the aim of further enriched fermented milk products in order to improve quality to meet the demand. The study results showed that when using the 3% rate of yeast with fermentation temperature is 43oC, jam rate of 10%, the rate is 0.6% gelatin and modified starch was 0.2%, heat end of fermentation at cool temperatures will for the additional yogurt guava jam achieve high sensory value.
Keywords: fermentation, guava jam, quality, yogurt.
