NEW CONCERNS REGARDING THE INNOVATIVE FORMULATION OF SOME PUDDINGS BASED ON GOAT MILK

Elisabeta Botez Faculty of Food Science and Engineering, „Dunarea de Jos” University of Galati, 111 Domneasca Street, Galati
Gabriel-Dănuț Mocanu Faculty of Food Science and Engineering, „Dunarea de Jos” University of Galati, 111 Domneasca Street, Galati
Doina Georgeta Andronoiu Faculty of Food Science and Engineering, „Dunarea de Jos” University of Galati, 111 Domneasca Street, Galati
Ana Cosmina Chirilă Faculty of Food Science and Engineering, „Dunarea de Jos” University of Galati, 111 Domneasca Street, Galati
Alina Balan Faculty of Food Science and Engineering, „Dunarea de Jos” University of Galati, 111 Domneasca Street, Galati
Daniela Constandache Faculty of Food Science and Engineering, „Dunarea de Jos” University of Galati, 111 Domneasca Street, Galati
Oana-Emilia Constantin Faculty of Food Science and Engineering, „Dunarea de Jos” University of Galati, 111 Domneasca Street, Galati
Oana-Viorela Nistor Faculty of Food Science and Engineering, „Dunarea de Jos” University of Galati, 111 Domneasca Street, Galati

DOI: https://doi.org/10.15835/agrisp.v107i3-4.13130

Keywords: goat milk, pudding, Agave syrup, coconut oil

Abstract

While consumers are more demanding about some ready-to-eat products, especially for sweets and desserts and they have high quality expectations, the producers are determined to be connected to their special necessities. So, puddings are very popular desserts, which are consumed all over the world in various formulations. The preparation of the samples was based on a classical idea which was innovated by replacing the important constituents of the formulation. Just due to its popularity the pudding reformulation is a challenge in accordance with the consumers’expectations which needs to recognize the specific characteristics of the puddings. First, the base of the pudding was the goat milk with some auxiliary materials as starch, agar, yolk powder, and Agave syrup, with/without coconut oil or Carob powder, vanilla/rum flavor.The four types of puddings (with vanilla, vanilla and coconut oil, Carob powder and Carob powder and coconut oil) were evaluated by physico chemical, microbiological, sensorial and energetic value.

Published

2018-12-15

Issue

Vol. 107 No. 3-4 (2018): AGRICULTURA

Section

Research articles

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