Επίδραση της προσθήκης μήλου στην αντιοξειδωτική δράση γιαουρτιού
Date Issued
May 26, 2024
Type
Πτυχιακή Εργασία
Abstract
In this thesis the effect of apple addition on the antioxidant activity of yoghurt
was investigated. Antioxidants are a natural substance which are either naturally
contained in food and aim to bind free radicals from the human body, or they are food
additives and aim to preserve them. The main purpose of antioxidants is to protect the
human body from oxidative damage and many chronic health problems caused by free
radicals. Some of the methods of analysis of antioxidants are total phenolic content
(TPC), fixed free radical scavenging (FRSA) and reduction of metals to higher
oxidative potencies (FRAP, CUPRAC). Antioxidant analysis was performed on two
very commonly consumed foods, apple yoghurt and apple varieties. Initially, apple
varieties were analyzed to select the best one, then yoghurt enriched with apple pulp
was prepared with different concentrations. Finally, the effect of apple addition on the
antioxidant activity of yoghurt was studied.
Subjects