摘要 : Response surface methodology was applied to a study of the effects of the addition of skim milk powder and stabilizers (gelatin, xanthan gum, guar gum) on the apparent viscosity and sensory properties of nonfat yoghurt. The additi... 展开 Response surface methodology was applied to a study of the effects of the addition of skim milk powder and stabilizers (gelatin, xanthan gum, guar gum) on the apparent viscosity and sensory properties of nonfat yoghurt. The addition of stabilizers was shown to produce significant effects, with high concn. of xanthan and guar gum decreasing the overall acceptability of the yoghurt, and gelatin producing higher apparent viscosity and consistency. The correlation between instrumental measurement of apparent viscosity and sensory evaluation of consistency was 0.72. 收起