Influența fructelor asupra proprietăților organoleptice ale iaurtului din lapte de capră și vacă

Abstract

The objectives of this study were to analyze the yogurt processed from a mixture of goat and cow milk (series I) and goat milk (series II) with the addition of fruit puree of black chokeberries (Aronia melanocarpa), raspberries (Rubus idaeus) and strawberries (Fragaria ananassa). From the physico-chemical point of view, sugar content in the goat milk yogurt with strawberies had the lowest values (2.79±0.01 %). At storage, the best evolution of syneresis (1.05 ± 0.04-2.01 ± 0.05 ml/100 ml) and water holding capacity (66.6 ± 0.02-56.1 ± 0.01%) was observed in the mixture of goat/cow milk yogurt with strawberries. From a chromatic point of view, color characteristics with the highest values (85.31 ± 2.75-83.00 ± 3.54) were noticed in the goat/cow milk yogurt with black chokeberries. From an organoleptic point of view, goat/cow milk yogurt with strawberries obtained and kept its highest score, having a refreshing aroma, smooth and viscous gel and a sweet taste.

Keywords

• yogurt
• goat milk
• cow milk
• fruit puree
• syneresis
• sugars
• color