The Evaluation of the Sensory and Microbiological Properties of the Yogurt Supplemented with Achillea melifolium and Solanum muricatum

Carmen R. POP, Cătălina TOPAN, Ancuţa M. ROTAR, Liana SALANŢÃ, Mirela JIMBOREAN, Melinda NAGY

Abstract


This research explored the sensory characteristics and consumer acceptance of novel yogurt.
The study aimed to develop a new type of yogurt through addition of microcapsules with Achillea melifolium infusion and jelly from the pepino fruit. The effect of yogurt supplementation with four different levels (0%,1%,3%,5%) of microcapsules with Achillea melifolium infusion (MI) and four levels (0%,3%,7%,11%) of pepino juice jelly (PJ) on sensory properties and the viability of lactic acid bacteria in yogurts during storage (21 days) at 4°C was evaluated. The yogurt supplementation with 3% microcapsules and 7% jelly significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of 108 cfu/g lactic acid bacteria at the end of 21-days shelf life. All the yogurt samples, however, contained the recommended levels of (106–107 cfu/g) lactic acid bacteria at the end of 21-day shelf life.The yogurt with 3% microcapsules and 7% jelly was the most appreciated (6.78 points), followed by the classic yogurt (5.98 points). Total phenols content was 251 mg GAE/g for A. millefolium infusion and 117 mg GAE/g for pepino juice. The radical scavenging activity of A. millefolium infusion was 78% and for pepino extract 56.30%.


Keywords


Achillea melifolium; lactic acid bacteria; pepino; yogurt.

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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:0033

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