Abstract
The various types of yogurt are characterized by their structural properties. Drinking yogurt is generally described as stirred yogurt of low viscosity. It, in contrast to regular cup yogurt, is not popular in Iran and a manufacturing protocol is not available. For this, the study aimed to optimize the physicochemical properties and sensory characteristics of drinking yogurt on the basis of Iranian acceptance. Physicochemical properties (titratable acidity, water holding capacity, (WHC) and viscosity) and sensory evaluation, including flavor, texture, appearance, odor and overall acceptability, of drinking yoghurt samples were investigated at regular (7-day) intervals during cold storage. In this research, sugar at concentrations of 0.5, 1 and 1.5% (w/w) and stabilizer pectin at concentrations of 0.01 and 0.02% (w/w) were added to the milk. According to final results, the drinking yoghurt sample containing 0.02% (w/w) pectin and 1% (w/w) sugar was selected as the preference treatment.
