| Abstrakt: |
Introduction. The aim of the present study is to obtain enriched in vitamin C yoghurt by direct extraction of rosehip fruit in cow's milk. Materials and methods. Cow's milk from cows grown in the Yambol region was used to carry out extraction of rosehip fruits (R. Caniana). The content of vitamin C in the yoghurt obtained was determined by the Officials methods of analysis, 2000, as well as the total number of lactic acid microorganisms contained according to EN ISO 6610:2006; ISO 7889. Results and discussion. The active acidity of the yoghurt was monitored during both periods of preparation and storage. At the end of the storage period (14 days), the active acidity reached pH 4,2-4,3. For the same period, the vitamin C content was the highest in sample 2 and varied from 13,65-13,12 mg.g-2. The dry matter content in the yoghurt obtained was determined. Higher values of dry matter were observed in samples 2 and 3, with values varying from 12,60% to 13,4%. The higher values of the dry matter content in the product were due to the pectin type substances extracted during the extraction process. The pectin substances extracted into the milk stabilized the coagulum, improved the taste and the nutritious value of the yoghurt obtained. The total number of viable bacteria in the yoghurts obtained was determined and they were found to increase during the storage period. The highest total number of viable lactic acid bacteria was observed for Sample 2-3,6.108 CFU.g-2 which is about 10 times more than these in Sample 1 (reference). Conclusions. The yoghurt obtained by direct extraction of dry rosehip fruits (Rosa canina L) into cow's milk at hydromodule 1:15 possessed the properties of functional food because of the content of vitamin C in it which varied from 13,65 to 13,12 mg.g-2. The preparation of vitamin C enriched yoghurt can be used to produce new lactic acid products providing health benefits. [ABSTRACT FROM AUTHOR] |
