The Influence of the Fruits Addition on the Quality Characteristics of Yogurt
Keywords:
fruits, lactic acid bacteria, yogurtAbstract
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.
References
Weerathilake, W. A. D. V., Rasika, D. M. D., Ruwanmali, J. K. U., Munasinghe, M. A. D. D., The evolution, processing, varieties and health benefits of yogurt, International Journal of Scientific and Research Publications, 2014, 4(4), pp 1-10
Mckindley, M., The nutrition and health benefits of yoghurt, International Journal of Dairy Technology, 2005, 58(1), pp 1-12
Tarakci, Z., Dag, B., Mineral and heavy metal by inductively coupled plasma optical emission spectrometer in traditional Turkish yogurts, International Journal of Physical, 2013, 8(19), pp. 963-966
Abdulkhaliq, A., Swaileh, K. M., Hussein, R. M., Matani, M., Levels of metals (Cd, Pb, Cu and Fe) in cow’s milk, dairy products and hen’s eggs from the West Bank, Palestine, International Food Research Journal, 2012, 19 (3), pp 1089-1094
Peiman, A., Mehran, M., Rabehe, I. A., The production of fruity yoghurt with banana flavor, 2nd International Conference on Environmental Science and Technology IPCBEE, IACSIT Press, Singapore. 2011, 6, pp. 368-370
Lee, W. J., Lucey, J. A., Formation and Physical Properties of Yogurt, Asian-Aust. J. Anim. Sci., 2010, 23(9), 1127-1136
Routray, W., Mishra, H. N., Scientific and technical aspects of yogurt aroma and taste: a review, Comprehensive Reviews in Food Science and Food Safety, 2011, 10, pp. 208-220
Dirisu, C.G., Lily, G., Igwe, E., Microbiological load of yoghurt sold in Omoku schools, Rivers State, NigeriaAfrican Journal of Microbiology Research, 2015, Vol. 9(34), pp. 1960-1963
Tarakçi, Z., Küçüköner, E., Physical, Chemical, Microbiological and Sensory Characteristics of Some Fruit-Flavored Yoghurt, YYÜ Vet Fak Derg, 2003, 14 (2):10-14
Varzakas, T., Tzia, C., Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes, CRC Press, New York, 2016, pp. 189-197
Lee, W., Lucey, J. A., Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature, Journal of Dairy Science, 2004, 87(10), pp. 3153-3164
Tiţa, M. A., Manual de analiza şi controlul calităţii în industria laptelui, Ed. Universităţii „Lucian Blaga” din Sibiu, Sibiu, 2002, pp 28, 103, 196-200
Mbaeyi-Nwaoha, I. E., Iwezor-Godwin, L. C., Production and evaluation of yoghurt flavoured with fresh and dried cashew (Anacardium occidentale) apple pulp, African Journal of Food Science and Technology, 2015, 6(8), pp. 234-246
Vahedi, N., Tehrani, M. M., Shahidi, F., Optimizing of fruit yoghurt formulation and evaluating its quality during storage, Asian-Australasian Journal of Animal Sciences, 2008, 3(6), pp. 922-927
AOAC, Official methods of Analysis of Association of Analytical Chemists, 18th ed., published by AOAC International, 2010, Gaithersburg, Maryland, USA.
Apostu, S., Rotar, A. M., Microbiologia produselor alimentare, Lucrări practice, Ediţia a II-a, Ed. Risoprint, Cluj-Napoca, 2009, pp. 186-192
Sánchez-Segarra, P. J., Garcı́a-Martı́nez, M., Gordillo-Otero, M. J., Dı́az-Valverde, A., Amaro-Lopez, M. A., Moreno-Rojas, R., Influence of addition of fruit on the mineral content of yoghurts :nutritional assessment, Food chemistry, 2000, 71,1, pp. 85-89
Șengȕl, M., Erkaya, T., Șengȕl, M., Yildiz, H., The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage, International Journal of Dairy Technology, 2012, 65(3), pp 429–436
Rinani Shima, A. R., Farah Salina, H., Masniza, M., Hanis Atiqah, A., Viability of Lactic Acid Bacteria in Home Made Yogurt Containing Sago Starch Oligosaccharides, International Journal of Basic & Applied Sciences, 2012, 12, pp.58-62.
