The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin.

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality.

Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties.

In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (): black, green and oolong tea as well as lemon balm ( L.) were used to produce set yoghurt.