Abstract:Guangxi buffalo milk and mango were used as materials to investigate the optimal processing technic of stirred buffalo yoghurt with mango. Basing on the results of the quantities and ratio of stabilizer, sugar content and fermentation time, three factors and three level of responses surface methodology (RSM) were involved to study the effects of these factors on the Susceptibility to syneresis (STS), Water holding capacity (WHC) and flavor. The result showed that the product had minimum STS and maximum WHC and best sensory evaluation at optimal conditions which were as follow: 7.66% (w:w) of sugar content; 0.13% of blending of pectin and Propylene glycol alginate (w:w=1:1) and 5.17 h fermentation time, when 8.0% of mango-granule content in 250.0 mL Guangxi buffalo milk. The adequacy of this model is confirmed, according to additional experiments.
