{"id":7525,"date":"2024-02-24T11:42:09","date_gmt":"2024-02-24T11:42:09","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=7525"},"modified":"2024-02-24T11:42:09","modified_gmt":"2024-02-24T11:42:09","slug":"effect-of-using-different-proportions-of-gelatin-on-the-physical-and-sensory-chemical-properties-of-fermented-milk","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=7525","title":{"rendered":"Effect of Using Different Proportions of Gelatin on the Physical and Sensory Chemical Properties of Fermented Milk"},"content":{"rendered":"

Mostafa Zangl (1)<\/sup>, Adel Mehio (2)<\/sup>, Fouad Nehmeh (1)<\/sup> and Mahmoud Abdel Karim (1*)<\/sup><\/strong><\/span><\/p>\n

\u00a0(1). Department of Food Science, Faculty of Agriculture, University of Aleppo, Syria University<\/span><\/p>\n

\u00a0(2). Department of Food Technology, Faculty of Technical Engineering, University of Aleppo, Syria<\/span><\/p>\n

\u00a0<\/strong>(*Corresponding author: Dr. Mahmoud Abdel-Karim, e-mail: Madrid198182@yahoo.com)<\/u><\/span><\/p>\n

Received: 6\/12\/2022\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 3\/10\/2022<\/span><\/p>\n

Abstract:\u00a0<\/strong><\/span><\/p>\n

The research was conducted in the laboratories of the Department of Food Sciences, Faculty of Agriculture, Aleppo University, during March – April of 2022. The aim of the research was to study the effect of adding different percentages of gelatin on the properties of fermented milk. The results obtained showed an increase in the percentage of dry matter in samples to which gelatin was added compared to the besides, it was found that the addition of gelatin resulted in a high percentage of protein in the final product, as the percentage of protein in the sample to which gelatin was added reached 4.5% compared to the control in which the percentage of protein was 3.4%, and the obtained results showed a significant decrease in the acidity percentage of samples to which gelatin was added. Compared with the control, it was found that the addition of gelatin led to higher viscosity values \u200b\u200band that the higher the percentage of added gelatin, the higher the viscosity value significantly, and it was found that the addition of gelatin improved the sensory properties of the final product, especially the texture characteristic.<\/span><\/p>\n

Keywords<\/strong>: Cow’s Milk, Gelatin, Fermented Milk.<\/span><\/p>\n

Full paper in Arabic: pdf<\/a><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Mostafa Zangl (1), Adel Mehio (2), Fouad Nehmeh (1) and Mahmoud Abdel Karim (1*) \u00a0(1). Department of Food Science, Faculty of Agriculture, University of Aleppo, Syria University \u00a0(2). Department of Food Technology, Faculty of Technical Engineering, University of Aleppo, Syria … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7525","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7525"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7525\/revisions"}],"predecessor-version":[{"id":7528,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7525\/revisions\/7528"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}