The Evaluation of the Sensory and Microbiological Properties of the Yogurt Supplemented with Achillea melifolium and Solanum muricatum
| Autor: | Carmen R. POP, Cătălina TOPAN, Ancuţa M. ROTAR, Liana SALANŢÃ, Mirela JIMBOREAN, Melinda NAGY |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 93-95 (2018) |
| Druh dokumentu: | article |
| ISSN: | 2344-2344 2344-5300 |
| DOI: | 10.15835/buasvmcn-fst:0033 |
| Popis: | This research explored the sensory characteristics and consumer acceptance of novel yogurt. The study aimed to develop a new type of yogurt through addition of microcapsules with Achillea melifolium infusion and jelly from the pepino fruit. The effect of yogurt supplementation with four different levels (0%,1%,3%,5%) of microcapsules with Achillea melifolium infusion (MI) and four levels (0%,3%,7%,11%) of pepino juice jelly (PJ) on sensory properties and the viability of lactic acid bacteria in yogurts during storage (21 days) at 4°C was evaluated. The yogurt supplementation with 3% microcapsules and 7% jelly significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of 108 cfu/g lactic acid bacteria at the end of 21-days shelf life. All the yogurt samples, however, contained the recommended levels of (106–107 cfu/g) lactic acid bacteria at the end of 21-day shelf life.The yogurt with 3% microcapsules and 7% jelly was the most appreciated (6.78 points), followed by the classic yogurt (5.98 points). Total phenols content was 251 mg GAE/g for A. millefolium infusion and 117 mg GAE/g for pepino juice. The radical scavenging activity of A. millefolium infusion was 78% and for pepino extract 56.30%. |
| Databáze: | Directory of Open Access Journals |
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