Λειτουργικά Χαρακτηριστικά Γιαουρτιού με Ίνες Μήλου
Date Issued
October 17, 2024
Type
Πτυχιακή Εργασία
Abstract
Nowadays, consumers include yogurt in their daily diet as a beneficial product. However, it exposes an undesirable property referring to separation of whey on the surface and affects its acceptance as well as its nutritional value. Regarding apple, its phenolic and dietary fiber content was suggested to enhance the functionality of yogurt. In the current research work probiotic stirred-type yogurts enriched with apple fiber powder at a ratio 0, 1, 2, 3% were developed, in the order C, Υ1, Υ2 and Υ3. In general, the results concerning water-holding capacity, syneresis and phenolics - antioxidants values were satisfactory. It was found that the increasing percentage of apple had promising effects on the physicochemical characteristics and phenolics - antioxidants. During storage period, changes were observed, not necessarily significant, mentioning the syneresis and antioxidant capacity.
The first part describes yogurt and apple individually, presents the theoretical background of the parameters of yogurt and phenolic - antioxidant analyses. Additionally, related research with yogurt containing different apple products were listed for comparison reasons. The second part consists of methodology (the production of yogurts and accomplishment of physicochemical and antioxidant methods), interpretation of their results, synopsis and future prospects of the product.
Subjects