摘要：Powered yogurt solution had a flow behavior index range from 0.56 to 0.85 compared 0.59 to 0.80 for commercial yogurt controls stored at 4°C. Results were correlated to the weak holding ability of milk structural formation. Penetration force increased from 0.11 to 0.58 N of powered yogurt solution during storage compared to 0.13 to 0.23 N for commercial yogurt controls. Furthermore, powdered yogurt solution has significantly (P<0.025) lower consumer preference score compared to control samples (i.e., 7.2 and 7.6). The harder texture of powdered yogurt solutions as presented of greater penetration force than milk yogurt samples influenced consumer acceptability indices.
