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

Article English OPEN
Zorica Vosgan ; Anca Dumuta ; Cristina Mihali ; Lucia Mihalescu ; Thomas Dippong ; Alina Moldovan (2016)
  • Publisher: Agroprint Timisoara
  • Journal: Scientific Papers Animal Science and Biotechnologies (issn: 1841-9364, eissn: 2344-4576)
  • Subject: Agriculture | Q | S | T | Science | fruits, lactic acid bacteria, yogurt | Technology
    mesheuropmc: food and beverages

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.
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