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

[31] Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics [J].

Roldan, A. ;

van Muiswinkel, G. C. J. ;

Lasanta, C. ;

Palacios, V. ;

Caro, I. .

FOOD CHEMISTRY, 2011, 126 (02) :574-582

[32] MANGO SOY FORTIFIED PROBIOTIC YOGURT: EFFECT OF CULTURE ADDITION AND TEMPERATURE ON TEXTURAL CHARACTERISTICS [J].

Kaur, Harbinder ;

Kumar, Pradyuman .

JOURNAL OF TEXTURE STUDIES, 2008, 39 (06) :673-694

[33] Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics [J].

Loncar, Biljana ;

Pezo, Lato ;

Ilicic, Mirela ;

Kanuric, Katarina ;

Vukic, Dajana ;

Degenek, Jovana ;

Vukic, Vladimir .

FOODS, 2024, 13 (04)

[34] Stevia-fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour [J].

de Carvalho, Mariana Wolff ;

Aceval Arriola, Nathalia Darminia ;

Pinto, Stephanie Silva ;

Verruck, Silvani ;

Fritzen-Freire, Carlise Beddin ;

Prudencio, Elane Schwinden ;

de Mello Castanho Amboni, Renata Dias .

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2019, 72 (01) :57-64

[35] Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese [J].

Costa, Cristina ;

Lucera, Annalisa ;

Marinelli, Valeria ;

Del Nobile, Matteo Alessandro ;

Conte, Amalia .

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (10) :4174-4183

[36] Physicochemical, microbiological and sensory properties of low fat yoghurt fortified with carrot powder [J].

Madora, Eshmail P. ;

Takalani, Thakhani K. ;

Mashau, Mpho E. .

INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING, 2016, 9 (01) :118-124

[37] Nutritional, Microbiological, and Organoleptic Assessment of Probiotic Yoghurt Fortified with Aloe vera Juice [J].

Naz, Huma ;

Hussain, Imtiaz ;

Rafiq, Saima ;

Murtaza, Anees ;

Rahim, Muhammad Abdul ;

Ahmed, Isam A. Mohamed ;

Aljobair, Moneera O. ;

Castro-Munoz, Roberto ;

Zongo, Eliasse .

ACS OMEGA, 2025, 10 (16) :16147-16155

[38] Quality Characteristics of Yogurt Fortified with Citrus sinensis L. Osbeck Powder [J].

Shim, Yerin ;

Cho, Minji ;

Kim, Misook .

PREVENTIVE NUTRITION AND FOOD SCIENCE, 2025, 30 (02) :196-206

[39] An evaluation of the quality characteristics of kefir fortified with olive (Olea europaea) leaf extract [J].

Okur, Ozge Duygu .

BRITISH FOOD JOURNAL, 2022, 124 (05) :1727-1736

[40] Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar [J].

Gok, Sila Barut ;

Yikmis, Seydi ;

Levent, Okan ;

Bozgeyik, Esra ;

Ilaslan, Kerem ;

Aydin, Vahide Gizem .

ACS OMEGA, 2024, 9 (34) :36699-36709

← 1 2 3 4 5 →