Report

Comparative Analysis Of Cheesecake Characteristics: Effect Of Different Greek Yogurt Types On Sensory And Physicochemical Properties

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Obesity has become one of the major health problems that increase the level of consumer awareness to seek healthy food choices. Greek Yogurt (GY) is a dairy product that is suitable for alternative substitution of cream cheese (CC) in the production of cheesecake. This study aims to determine the effect of using different types of GY on cheesecake application as a substitution for (CC). The analysis will be evaluated on the physical and chemical properties of cheesecake including color, texture, viscosity, and pH, followed by sensory evaluation using a 9-point hedonic scale test. Four formulations were developed: formula 1 (Control), formula 2 (Original), formula 3 (High Protein), and formula 4 (Low-Fat). Results show that there were significant differences (p

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Detail Information

Series Title

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Call Number

EP FT-004

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

EP FT-004

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

obesity
Cream cheese
Greek yogurt
Cheesecake

Specific Detail Info

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Statement of Responsibility

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