Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L.

Nakov, Gjore

doi:10.15567/mljekarstvo.2023.0101

Cited by 4 publications

(2 citation statements)

References 17 publications

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“…The sensory evaluation of the yoghurts was performed by calculating the points of a hedonic scale, as well as by a modified method introduced by Nakov [14,15]. The yoghurts were given estimations from 1 to 9 of their properties: aroma, taste, texture, aftertaste and appearance.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Application of Dill Essential Oil as Additive to Bulgarian Yoghurt

Dimov,

Dimitrova,

Zlatev

2024

JCTM

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In this study, the influence of the essential oil extracted from dill fruits and fronds on lactic acid bacteria, aroma profile and sensory characteristics of the obtained yoghurt was investigated. The addition of essential oils in amounts of 30 μl kg-1 fermented milk affects the pH and aroma profile, which is due to the different compositions of the oils. The obtained yoghurts were sensory well evaluated by the testers during the tasting performed.

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Section: Sensory Evaluationmentioning

confidence: 99%

Application of Dill Essential Oil as Additive to Bulgarian Yoghurt

Dimov,

Dimitrova,

Zlatev

2024

JCTM

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“…Various types of BM are produced, including cultured buttermilk, sweet cream buttermilk, sour cream buttermilk, and commercial buttermilk [ 7 ]. On the other hand, dairy products are frequently enriched with a variety of ingredients such as fruit [ 8 ] and press cake flour [ 9 , 10 ] to amplify their positive health-promoting effects.…”

Section: Introductionmentioning

confidence: 99%

Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage

Trajkovska,

Nakov,

Prabhat

et al. 2024

Foods

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The fruit and beverage industry faces challenges related to waste management and environmental pollution due to rapid industrial expansion. Fruit industry waste, such as blueberry pomace, holds the promise of enhancing gut health and providing valuable antioxidants. Concurrently, buttermilk, a prominent dairy product, offers nutritional and technological benefits but remains underutilized. This study aimed to evaluate the incorporation of blueberry pomace (0%, 2%, 4%, 6%, 8%, and 10%) into buttermilk at varying levels and assess its impact on the physicochemical, antioxidant, microbiological, and sensory characteristics of the buttermilk. Buttermilk samples were supplemented with different concentrations of blueberry pomace and subjected to analysis over a two-week storage period (4 ± 1 °C). The addition of blueberry pomace led to alterations in the pH, dry matter, water holding capacity, color parameters, total phenolic content, and antioxidant activity. Microbiological analysis revealed the absence of Enterobacteriaceae, yeast, or molds. Sensory evaluation indicated significant differences among samples, with the highest scores observed for the buttermilk supplemented with 2% and 4% blueberry pomace. Incorporating blueberry pomace improved the overall acceptability and sensory properties. This research highlights the potential of fruit industry by-products to enhance the functionality and health benefits of dairy products, which is a promising way to effectively utilize waste.

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Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage

Nakov,

Ninova-Nikolova,

Ivanova

et al. 2024

Fermentation

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This study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey and chia seeds at concentrations of 5% and 10% (w/w) over a 21-day storage period at 4 ± 1 °C. The addition of chia seeds resulted in initial pH increases, with 5% and 10% chia seeds having pH values of 4.22 ± 0.02 and 4.31 ± 0.01, respectively, compared to 4.20 ± 0.01 for the control yogurt. During storage, the pH decreased by 0.17 units for the control yogurt and by 0.08 and 0.13 units for 5% and 10% chia seeds, respectively. The titratable acidity (TA) increased significantly, by 9.1% for the control yogurt and by 22.9% and 29.6% for the 5% and 10% yogurt, respectively. The protein content increased from 3.22 ± 0.03 g/100 g in the control sample to 3.92 ± 0.08 g/100 g and 4.59 ± 0.00 g/100 g for 5% and 10% chia seeds, respectively, without any significant changes during storage. The number of lactic acid bacteria (LAB) was highest in the control sample (9.005 ± 0.007 log CFU/g) and lowest in the 10% yogurt with chia seeds (8.495 ± 0.007 log CFU/g), with all samples remaining free of harmful microorganisms. The sensory evaluation showed that yogurt with 5% chia seeds received the highest overall acceptability scores, while yogurt with 10% chia seeds had poorer scores for taste and texture. Overall, fortification of yogurt with 5% chia seeds improves its nutritional value and sensory properties without compromising product safety or microbiological quality.

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Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L.

Cited by 4 publications

References 17 publications

Application of Dill Essential Oil as Additive to Bulgarian Yoghurt

Application of Dill Essential Oil as Additive to Bulgarian Yoghurt

Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage

Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage

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