Sensory and microbiological properties of yoghurt enriched with honey and whey protein concentrate
2011
Stijepić, M., Higher Medical School, Prijedor (Bosnia and Herzegovina) | Milanović, S., Faculty of Technology, Novi Sad (Serbia) | Glušac, J., Higher Medical School, Prijedor (Bosnia and Herzegovina) | Kalaba, V., Veterinary Institute of Republic of Srpska Dr Vaso Butozan, Banja Luka, Republic of Srpska (Bosnia and Herzegovina) | Kanurić, K., Faculty of Technology, Novi Sad (Serbia) | Vukić, V., Faculty of Technology, Novi Sad (Serbia) | Djurdjević-Milošević, D., Higher Technology School of Professional Study, Šabac (Serbia) | Ranogajec, M., Faculty of Technology, Novi Sad (Serbia)
Honey may be an ideal sweetener for yoghurt due to its sugar concentration and may improve the sensory quality of the finished product. Also, due to its content of nondigestible dietary fiber (oligosaccharides) honey has prebiotic effects. It is well known ability of whey protein concentrate (WPC) to support formation of whey protein aggregates which highly improved all physical properties of yoghurt. The aim of this work was to study the effect of addition of acacia honey (H - 6 %) on the sensory and microbiological properties of set yoghurt, after the production as well as during 21 days of storage at 5 deg C, whose texture and rheology are improved by supplementation of WPC ( 1%) to raw milk (1.5% fat). Yoghurt culture (0.0025%) VIVOLAC DriSet Yoghurt 442: 10% Lactobacillus delbrueckii subsp. bulgaricus and 90% Streptococcus thermophilus (Vivolac Culture Corporation, Indiana, USA) were added to milk at the incubation temperature (41 deg C). It was concluded that addition of honey in combination with WPC improved sensory properties of produced yoghurt. Honey addition improved self life and increase number of yoghurt bacteria.
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