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

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