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《Food Research and Development》 2008-10
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THE MIXED THICKENER’S IMPACT ON SENSE CHARACTER OF STIRRED YOGHURT

LUO Ling-quan (Wuhan Institute of Technical Center of Bright Dairy and Food Co., Ltd., Wuhan 430040, Hubei, China)  
On the basis of single factor experiments of pectin, modified starch and gelatin . Box-Behnken design is used to study on mixed thickener’s impact on sense estimate of yoghurt. The result indicates that: the proper single additive volume of pectin, modified starch and gelatin in controlling sense estimate of yoghurt is 0.5 %,0.4 %,0.2 % respectively; while mixed ,the proper additive volume of them is 0.1 %,0.12 %,0.05 % respectively, total volume is 0.27 %, in the condition of this ,the optimum sense estimate of yoghurt can be gotten.
【CateGory Index】: TS252.4
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