Research on the goat milk yogurt with fruits obtaining and quality index characteristics of it

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dc.contributor.authorRață, V.
dc.date.accessioned2021-03-26T16:15:17Z
dc.date.available2021-03-26T16:15:17Z
dc.date.issued2020
dc.descriptionRață 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.ru_RU
dc.description.abstractIn 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.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/17022
dc.language.isoenru_RU
dc.subjectgoat milkru_RU
dc.subjectfruitru_RU
dc.subjectnutritional valueru_RU
dc.subjectquality characteristicsru_RU
dc.titleResearch on the goat milk yogurt with fruits obtaining and quality index characteristics of itru_RU
dc.typeArticleru_RU
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