The Influence of the Fruits Addition on the Quality Characteristics of Yogurt

Zorica Vosgan, Anca Dumuta, Cristina Mihali, Lucia Mihalescu, Thomas Dippong, Alina Moldovan

Abstract


Yogurt is considered a healthy food and by incorporating fruits the flavor and its nutritional value are improved. The objective of this study consists in obtaining and characterization of functional dairy products with added fruits, of yogurt type. The raw material used for obtaining the acid dairy products is cow milk, in which there were incorporated fruits: cherry, bananas and oleaginous fruits (nuts). The evolution in time of the acidity during fermentation is influenced by the addition of fruits, the highest acidity being reported in the cherry yogurt case. The ascorbic acid content of the fruity yogurts almost doubled compared to simple yogurt, the highest content of vitamin C was found in the yogurt with bananas. The amount of fat was higher in the yogurt containing nuts, because of the oleaginous fruits contribution, fact observed also due to a lower amount of whey released, followed by the yogurt with banana and the cherry yogurt, which released more whey. The study results also indicated that fruits have the effect of increasing the number of lactic acid bacteria, especially the cherry yogurt leading to a population of 4.84 ± 0.13 log CFU/ml.


Keywords


fruits, lactic acid bacteria, yogurt

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LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Bioengineering Faculty of Animal Resources
300645, Timişoara, Calea Aradului 119, Romania

E-mail: spasb [at] animalsci-tm.ro
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