Application of Advanced Instrumental Methods for Yogurt Analysis
Authors: Mortazavian, Amir1; Rezaei, Karamatollah2; Sohrabvandi, Sara1
Source: Critical Reviews in Food Science and Nutrition, Volume 49, Number 2, February 2009 , pp. 153-163(11)
Publisher: Taylor and Francis Ltd
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Abstract:
Compared to the classical methods of analysis, advanced instrumental methods have received increasing attention due to their highly precise analysis of food micro-/macro-structure. Due to its widespread popularity, yogurt has been the subject of numerous studies. This article discusses major advanced instrumental methods applied to the analysis of set/stirred yogurt reported in the literature. Discussed analytical methods have been categorized into two parts, namely chemical analysis methods (including flavor analysis of yogurt, analysis of milk constituents, and assays of indexes), and structural analysis methods (including textural and rheological analysis as well as microstructural analysis).Keywords: Flavor; GC; HPLC; microstructure; rheology; texture; viscometry; viscosity; yogurt
Document Type: Research article
DOI: 10.1080/10408390701764807
Affiliations: 1: Department of Food Technology, Faculty of Nutritional Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University (MC), Tehran, Iran 2: Department of Food Science, Engineering and Technology, Faculty of Biosystem Engineering, University of Tehran, Karaj, Iran
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