«Ενισχυμένα γιαούρτια με αυξημένη αντιοξειδωτική ικανότητα»
Date Issued
November 8, 2023
Type
Πτυχιακή Εργασία
Abstract
Nowadays, more and more consumers choose to include in their diet products with
increased antioxidant properties. The aim of this study was to analyze, through the
literature review, both the importance of functional foods in our diet and the benefits
provided by the antioxidant properties in fortified yogurts. Enriching yogurt with
natural as well as synthetic antioxidants, on the one hand by incorporating them directly
into yogurt and on the other hand by adding them to milk before fermentation, can give
it additional antioxidant properties, thereby enhancing its nutritional value. However,
focusing on bibliography, it was found that fortified yogurts with natural additives show
the highest antioxidant activity. Overall, the general conclusion that exported is that
antioxidants can be used to develop new fortified yogurts by replacing synthetic
preservatives and improving the antioxidant properties of the final product, without
changing its nutritional profile.
Subjects