Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
2011
Boycheva, S.,Trakia Univ., Stara Zagora (Bulgaria). Dept. of Biochemistry and Microbiology | Dimitrov, T.,Trakia Univ., Stara Zagora (Bulgaria). Dept. of Biochemistry and Microbiology | Naydenova, N.,Trakia Univ., Stara Zagora (Bulgaria). Dept. of Biochemistry and Microbiology | Mihaylova, G.,Trakia Univ., Stara Zagora (Bulgaria). Dept. of Biochemistry and Microbiology
Yogurt was prepared from goat's milk supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk supplemented with aronia juice and blueberry juice coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher than in control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.
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