Production of Low Fat Yoghurt Enriched With Different Functional Ingredients

Stijepić, Milka; Đurđević-Milošević, Dragica; Glušac, Jovana

doi:10.7251/qol1201005s

Cited by 5 publications

(4 citation statements)

References 22 publications

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“…Higher number of bacteria was observed in Sample 2 compared to the reference (Sample 1) at the end of the storage. Similar results were obtained by Stijeptic [20] who found that the yoghurt enriched in combination of whey protein concentrate and 4% honey had the highest content of lactic acid during the storage period.…”

Section: Resultssupporting

confidence: 88%

Analysis of vitamin C enriched yoghurt by direct extraction of rosehip fruit in cow’s milk during storage

Taneva¹,

Panayotov²

2019

UJFS

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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 2-3,6.10 8 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.

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Section: Resultssupporting

confidence: 88%

Analysis of vitamin C enriched yoghurt by direct extraction of rosehip fruit in cow’s milk during storage

Taneva¹,

Panayotov²

2019

UJFS

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“…Penggunaan WPC dengan konsentrasi 0,75; 1,5; dan 2,0% pada yogurt tanpa lemak dapat meningkatkan firmness dan menurunkan sineresis untuk semua perlakuan (Aziznia, 2008). Penambahan 1% WPC dapat meningkatkan viskositas dan WHC pada yogurt rendah lemak (Stijepić et al, 2012).…”

Section: Pendahuluanunclassified

Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan

2018

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Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) and xanthan gum on physical, chemical and sensory properties of non-fat yogurt. Physical and chemical properties were tested using randomized block design whereas the yogurts properties during 21 days of cold storage included syneresis index and organoleptic. There were 6 treatments : A (full fat yogurt = control 1); B (skim milk + skim milk powder (SMP) 3% = control 2); C (skim milk + SMP 3% + WPC 1%); D (skim milk + SMP 3% + WPC 1,25%); E (skim milk + SMP 3% + WPC 0,5% + xanthan 0,005%); F (skim milk + SMP 3% + WPC 0,5% + xanthan 0,004%). The fat content 0,12%-0,14% of non-fat yogurt with the addition of WPC and blend of WPC-xanthan could increased firmness, cohesiveness and consistency compared to control 1 and control 2. In the organoleptic properties, non-fat yogurt with the addition of WPC and blend of WPC-xanthan were gained color, flavor, aroma, and consistency of the panelists preferred higher than control yogurt. Non-fat yogurt with only addition of WPC gained the lowest syneresis index. ABSTRAKYogurt tanpa lemak memiliki kekuatan struktur yang rendah dan rentan terjadi pemisahan whey karena berkurangnya kandungan lemak. Pemisahan whey pada yogurt tidak disukai oleh konsumen. Tujuan penelitian ini adalah untuk mengevaluasi efek penambahan whey protein concentrate (WPC) dan gum xanthan terhadap karakteristik fisik, kimia sensori yogurt tanpa lemak. Karakteristik fisik dan kimia diuji menggunakan metode RAK, sedangkan karakteristik yogurt selama penyimpanan dingin 21 hari meliputi indeks sineresis dan organoleptik. Terdapat 6 perlakuan yaitu: A (susu segar = kontrol 1); B (susu skim + skim milk powder (SMP) 3% = kontrol 2); C (susu skim + SMP 3% + WPC 1%); D (susu skim + SMP 3% + WPC 1,25%); E (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,005%); F (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,004%). Kandungan lemak 0,12%-0,14% pada yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan dapat meningkatkan firmness, cohesiveness, dan konsistensi dibandingkan kontrol 1 dan kontrol 2. Secara organoleptik, yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan mendapatkan tingkat kesukaan panelis lebih tinggi untuk warna, rasa, aroma, dan kekentalan dibandingkan yogurt lemak utuh tanpa perlakuan. Yogurt tanpa lemak dengan penambahan WPC saja mendapatkan indeks sineresis lebih rendah dibandingkan perlakuan lainnya.

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“…The high antioxidant activity of goji berry fruits is due to the high content of polyphenols, flavonoids, carotenoids, etc. [8,11]. This makes them suitable for addition in both fresh and dried state or as extracts in food products and cosmetics.…”

Section: Introductionmentioning

confidence: 99%

Study on the Acidification Dynamics and Syneresis of Yoghurt Enriched in Goji Berry Fruits (Licium Barbarum L.)

Taneva¹,

Dimitrovska²

2019

ARTTE

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Yoghurt was prepared with addition of 2, 4 and 6 % goji berry fruits with respect to yoghurt mass. From the data on the titratable and active acidity, it can be summarized that the addition of goji berry fruits did not exert effect on the dynamic of acidification and proper course of the lactic acid fermentation in the yoghurts obtained. At the end of the storage periods of the yoghurts containing or not containing goji berry fruits, the active acidity reached up to pH 4,1÷4,3 and the titratable acidity – up to 140÷ 44 oТ. It was found that the addition of dry goji berry fruits improves the syneresis and protects the product from stratification. The lowest syneresis values were observed for sample S3 - 4,1 cm3. The goji berry fruits did not affect the vital activity of the lactic acid bacteria. At the end of the storage period (14 days), the highest number of viable lactic acid bacteria was established in sample S2 - 3,6.108 CFU.g-2. This makes the yoghurt obtained beneficial and possessing certain effect on health.

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Production of Low Fat Yoghurt Enriched With Different Functional Ingredients

Cited by 5 publications

References 22 publications

Analysis of vitamin C enriched yoghurt by direct extraction of rosehip fruit in cow’s milk during storage

Analysis of vitamin C enriched yoghurt by direct extraction of rosehip fruit in cow’s milk during storage

Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan

Study on the Acidification Dynamics and Syneresis of Yoghurt Enriched in Goji Berry Fruits (Licium Barbarum L.)

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