Home > News > New monthly book > Developing production of tablet yogurt
Developing production of tablet yogurt

ผู้ดูแลเว็บ admin
2022-03-22 14:53:09

        Developing production of tablet yogurt are the research to obtain the means to be used to produce yogurt tablets with better features by study ratios which make products look good. It was found that if only powdered yoghurt alone, it doesn’t have the ability to achieve sufficient adhesion. Therefore, it requires other components added to be the adhesion material. In this case, icing sugar and flour are chosen. But the addition of sugar makes sample tough and high proportion of sugar makes sample greasy. When tapioca flour was added to make it slippery and help the mixture adhesion, it didn’t make sample more solid performance. So ingredients were modified. Silicon dioxide (SiO2) was added instead of flour, in the ratio of yogurt : silicon dioxide = 110: 0.7 (w/w) or about 0.6 percent of silicon dioxide in sample. This makes yogurt tablets seized well, not greasy or sticky and not too soft.

        It also tested samples by the instruments and sensory test and the ability of the package and the right environment to maintain good quality product for a long time. The results showed that storing yogurt tablets in containers which sealed and no light is better to keep the quality of the sample than exposed to air and light. Exposure to air will affect the quality of the sample rather than light. But the factor which the most affect to the quality of the sample is temperature. It was found that the sample which stored at 5 ° C would have coincided with a new sample for up to 12 weeks while the sample which stored at room temperature (30 degrees Celsius) begin to change color and unsteady since first four weeks.


Read more >>> https://bit.ly/3wr6A9Q

*Access from outside university via VPN only Click >> https://vpn.ssru.ac.th/



Title: Developing production of tablet yogurt

Creator: จารุวรรณ ฉัตรทอง