INFLUENCE OF THE ADDITION OF APICULTURE PRODUCTS ON THE CHARACTERISTICS OF FORTIFIED YOGHURT

被引：0

作者：

Moldovan, Camelia ^{[1
]}

Popa, Mirela-Viorica ^{[1
]}

Misca, Corina Dana ^{[1
]}

Raba, Diana-Nicoleta ^{[2
]}

Borozan, Aurica-Breica ^{[3
]}

Poiana, Mariana-Atena ^{[1
]}

Petcu, Carmen Daniela ^{[4
]}

Dumbrava, Delia-Gabriela ^{[1
]}

机构：

[1] Univ Life Sci King Mihai I Timisoara, Fac Food Engn, Calea Aradului 119, Timisoara 300645, Romania

[2] Univ Life Sci King Mihai I Timisoara, Fac Management & Rural Tourism, Calea Aradului 119, Timisoara 300645, Romania

[3] Univ Life Sci King Mihai I Timisoara, Fac Engn & Appl Technol, 119 Calea Aradului, Timisoara 300645, Romania

[4] Univ Agron Sci & Vet Med Bucharest, Fac Vet Med, 105 Independentei Spl,Dist 5, Bucharest 050097, Romania

来源：

SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE | 2024年 / 67卷 / 01期

关键词：

acidity; antimicrobial activity; antioxidant activity; yogurt; sensorial; SENSORY PROPERTIES; ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; HONEY; PROPOLIS; REMEDY; POLLEN; IMPACT; MILK;

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Dairy products represent food appreciated by a large number of consumers, of all ages. The aim of this work was to fortify yoghurt with bee products and to characterize sensory, physico-chemical and microbiologically the products obtained. We used for fortification: honey, pollen and royal jelly and propolis. Sensory evaluation showed good acceptability of all products, but the most appreciated were those with honey in combination. The addition of honey as such or in combination reduces the acidity of the fortified yoghurt. Antioxidant activity was greatly enhanced as a result of fortifying the yoghurt, with most antioxidants found in the royal jelly yoghurt sample. Antimicrobial activity was substantially inhibited by the presence of bee products

引用

页码：506 / 515

页数：10

共 50 条

[1] Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt
Gaglio, Raimondo
Gentile, Carla
Bonanno, Adriana
Vintaloro, Lucia
Perrone, Anna
Mazza, Francesca
Barbaccia, Pietro
Settanni, Luca
Di Grigoli, Antonino
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2019, 72 (02) : 208 - 217
[2] Effect of chufa flour addition on characteristics of yoghurt quality
Tita, Ovidiu
Popovici, Cristina
Tamosaitiene, Loreta
Bradauskiene, Vijole
Tita, Mihaela Adriana
UKRAINIAN FOOD JOURNAL, 2020, 9 (03) : 624 - 635
[3] Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties
Camacho-Bernal, Gloria Isabel
Cruz-Cansino, Nelly del Socorro
Ramirez-Moreno, Esther
Delgado-Olivares, Luis
Zafra-Rojas, Quinatzin Yadira
Castaneda-Ovando, Araceli
Suarez-Jacobo, Angela
APPLIED SCIENCES-BASEL, 2021, 11 (17):
[4] Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours
Dhawi, Faten
El-Beltagi, Hossam S.
Aly, Esmat
Hamed, Ahmed M.
FOODS, 2020, 9 (09)
[5] Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder
Ahmed Mohamed Hamed
Soad Hassan Taha
Aliaa Ali Darwish
Esmat Aly
Journal of Food Science and Technology, 2021, 58 : 2431 - 2440
[6] Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder
Hamed, Ahmed Mohamed
Taha, Soad Hassan
Darwish, Aliaa Ali
Aly, Esmat
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021, 58 (06): : 2431 - 2440
[7] Effect of Fuzhuan brick-tea addition on the quality and antioxidant activity of skimmed set-type yoghurt
Liu, Dong
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2018, 71 : 22 - 33
[8] Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan
Kaur, Ramandeep
Riar, Charanjit S.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020, 57 (01): : 41 - 51
[9] Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan
Ramandeep Kaur
Charanjit S. Riar
Journal of Food Science and Technology, 2020, 57 : 41 - 51
[10] Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow's Milk Yoghurt Products
Ziarno, Malgorzata
Zareba, Dorota
Dryzek, Wiktoria
Hassaliu, Rozeta
Florowski, Tomasz
APPLIED SCIENCES-BASEL, 2022, 12 (24):

← 1 2 3 4 5 →