Articles
ROSE HIPS IN YOGHURT MANUFACTURING
Article number
690_43
Pages
285 – 288
Language
English
Abstract
Fruit yoghurt was prepared using marmalade manufactured from rose hips.
Properties of the rose hip yoghurt were compared with a control yoghurt without marmalade.
Properties examined were fermentation time, serum separation, dry matter, ash content, titratable acidity, SH acidity, pH, protein content and viable counts of total aerobic mesophilic bacteria (TAMB), yeast/mould (YM), lactic acid bacteria (LAB), and sensory properties (taste, odour, structure, texture, appearance and colour). The fermentation time was shorter in fruit yoghurt (3 h) compared to the control (4 h). Chemical properties were measured on the control and on rose hip yoghurt, respectively, resulting in the following values: 28.69 and 30.78% dry matter, 0.91 and 2.06% ash, 0.80 and 0.82 titratable acidity, 35.52 and 36.41 SH acidity, pH 5.36 and 5.40, and 6.07 and 6.21% protein.
Serum separation was not observed in any of the yoghurt samples, and YM was below limit of detection, <104 cfu/g.
TAMB and LAB counts in the two types of yoghurt yielded the following results: 4.9 x 108 cfu/g and 8.6 x 108 cfu/g, and 1.9 x 106 and <104 cfu/g.
The fruit yoghurt was rated higher than the control in the sensory evaluation.
Properties of the rose hip yoghurt were compared with a control yoghurt without marmalade.
Properties examined were fermentation time, serum separation, dry matter, ash content, titratable acidity, SH acidity, pH, protein content and viable counts of total aerobic mesophilic bacteria (TAMB), yeast/mould (YM), lactic acid bacteria (LAB), and sensory properties (taste, odour, structure, texture, appearance and colour). The fermentation time was shorter in fruit yoghurt (3 h) compared to the control (4 h). Chemical properties were measured on the control and on rose hip yoghurt, respectively, resulting in the following values: 28.69 and 30.78% dry matter, 0.91 and 2.06% ash, 0.80 and 0.82 titratable acidity, 35.52 and 36.41 SH acidity, pH 5.36 and 5.40, and 6.07 and 6.21% protein.
Serum separation was not observed in any of the yoghurt samples, and YM was below limit of detection, <104 cfu/g.
TAMB and LAB counts in the two types of yoghurt yielded the following results: 4.9 x 108 cfu/g and 8.6 x 108 cfu/g, and 1.9 x 106 and <104 cfu/g.
The fruit yoghurt was rated higher than the control in the sensory evaluation.
Publication
Authors
K.S. Dayısoylu, A.D. Duman, Y. Gezginç, H. Alma
Keywords
fruit yoghurt, LAB, probiotic, rose hip, sensory evaluation
Online Articles (47)