Research on the goat milk yogurt with fruits obtaining and quality index characteristics of it
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Дата
2020
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Анотація
In recent years increasing trend to guide consumers to the yogurt with
high biological value. Interest presents both raw materials with a special chemical
composition such as goat's milk, as well as the emphasis on non-lactic ingredients /
additives, in the case of the fruit-flavored fruits, raspberries, strawberries, peaches,
apples marked by the vitamin content, fibers and mineral substances, which increase
the nutritional and biological value of raw materials.
The current study was conducted to produce by thermostat method a goat's milk
yoghurt with the use of fruits and evaluated for 15 days with a physicochemical,
organoleptic, microbiological, antioxidant capacity, polyphenol content,
anthocyanins, vitamin C and β-carotene. The added fruit type also had a strong impact
on the titratable acidity and pH values respectively. During storage the pH was slightly
reduced, the peach yogurt had a pH of 4.68. Higher acidity were obtained for
raspberry yogurt, 103ºT. The amount of dry substance indicates 20.8% in yogurt with
aronia. After the yogurt samples organoleptic properties examination it was found that
yogurt with strawberries and raspberries preserved their characteristics best. The
results obtained for the determination of yogurt total number of germs are satisfactory,
the values being between 2.2 x 107 and 3.1 x 107. Aronia yogurt has the highest total
content of polyphenols (187.1 mg GAE / 100g), raspberry yogurt has the highest
anthocyanin content (48.34 mg / 100g), antioxidant activity is the highest, 0.007 %, in
raspberry and strawberries yogurts, the maximum content of β-carotene (0.50 mg / 100
g) in raspberry yogurt and the ascorbic acid content (25.77 mg/100g) in strawberry
yogurt. Based on the analysis of all the results, it was determined that yoghurt with
strawberries, raspberries and aronia was appreciated among the potential consumers
with the highest ratings with a practical period of storage of 10-12 days.
Опис
Rață V. Research on the goat milk yogurt with fruits obtaining and quality index characteristics of it / V. Rață ; supervisor V. Bulgaru // Black Sea Science 2020: proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2020. – P. 72–86 : tabl., fig. – Ref.: 30 tit.
Ключові слова
goat milk, fruit, nutritional value, quality characteristics