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- Title
UTILIZATION EFFECT OF DOG ROSE (Rosa canina) EXTRACT ON YOGURT QUALITY.
- Authors
AVARVAREI, Bogdan-Vlad; USTUROI, Marius Giorgi; VÎRLAN, Mădălina; CHELARIU, Elena Liliana
- Abstract
The current paper aimed to study the utilization impact of dog rose (Rosa canina) extracts on yogurt quality. Our research was carried out on three types of yogurt: classic yogurt (control - LC), yogurt with 0.5% hydro-alcoholic extract of dog rose (L1) and yogurt with 2% liposoluble extract of dog rose (L2). It was realized a sensorial and physical-chemical analysis for all those three yogurt assortments and the tests were done during 15 days of storage (day 1, 7, 9, 12 and 15). The raw material was represented by cow milk. Sensorial analysis of yogurt presumed the evaluation of some sensorial characteristics such as: external aspect, consistency, taste, smell and colour. The best results were obtained by yogurt with 0.5% hydro-alcoholic extract of dog rose followed by yogurt with 2% liposoluble extract of dog rose and classic yogurt. Regarding physical-chemical characteristics were analyzed: dry matter content, acidity, pH value, syneresis index, viscosity and microbiological activity. The highest rate of dry matter was founded in yogurt with 2% liposoluble extract of dog rose (9.1%) because yogurt contains a higher quantity of oil due to vegetal extracts. The acidity of yogurt increased in time being almost constant in the first days and in the last day (day 15) reaching the values of 111oT for yogurt with 0.5% hydro-alcoholic extract of dog rose and 109oT for yogurt with 2% liposoluble extract of dog rose. By adding of vegetal extracts the pH value decreased in time reaching in the fifteenth day of experiments the values of 4.38 for yogurt with 0.5% hydro-alcoholic extract of dog rose and 4.4 for yogurt with 2% liposoluble extract of dog rose. The highest values for syneresis index were obtained for yogurt with dog rose extract in comparison with the classic one. The viscosity index is directly proportional with syneresis index, so while syneresis index increased the viscosity decreased. In comparison with the classic yogurt (981.3 mPa*s) the lowest value for viscosity was obtained at yogurt with 0.5% hydro-alcoholic extract of dog rose (768 mPa*s) followed by yogurt with 2% liposoluble extract of dog rose with 896 mPa*s. Microbiological activity had a linear increasing, for classic yogurt, from day 1 to day 12 and after that remained constant. Regarding the yogurt with dog rose extracts could be observed an inhibition of microbiological activity in comparison with control sample.
- Subjects
YOGURT; SMELL; DOGS; ROSES; EXTRACTS; RAW materials
- Publication
Scientific Papers. Series D. Animal Science, 2019, Vol 62, Issue 1, p339
- ISSN
2285-5750
- Publication type
Article