Μελέτη των φυσικοχημικών χαρακτηριστικών γιαουρτιού με την προσθήκη πούλπας μήλου
Date Issued
January 22, 2024
Type
Πτυχιακή Εργασία
Abstract
Yoghurt is a fairly popular product with a variety of beneficial properties for
the human body. Similarly, apple pulp is a source of fibre with antioxidant activity.
Therefore, the production of yoghurt with apple pulp can lead to a value-added
product with many benefits for humans. In the present study, the effect of apple pulp
(Smith variety) on the physicochemical characteristics of yoghurt during storage at
4°C for 28 days was investigated. Specifically, four different yogurts, C (control
yogurt), YA5 (yogurt with 5% apple pulp), YA10 (yogurt with 10% apple pulp) and
YA15 (yogurt with 15% apple pulp), were prepared using fresh cow's milk with 3.7%
fat and added starter culture of CH-1 (Lactobacillus bulgaricus and Streptococcus
thermophilus). In addition, the following physicochemical characteristics were studied
during storage: pH, titratable acidity, water holding capacity, syneresis and moisture
content at 7-day intervals. In particular, during storage of the yoghurts, a decrease in
pH was observed in all yoghurts while titratable acidity increased. In the case of water
holding capacity, the addition of apple pulp resulted in higher values compared to the
yoghurt without apple pulp, with YA15 showing the highest value. Moreover, the
addition of apple pulp to the yoghurt resulted in lower values of syneresis and more
specifically in YA15 yoghurt on day 7 of storage. Finally, no differences in moisture
values were observed during storage in the yoghurts with apple pulp.
Subjects