IRTUM – Institutional Repository of the Technical University of Moldova

Impact of sea buckthorn berries (Hippophae rhamnoides) on yoghurt biological value and quality

Show simple item record

dc.contributor.author COVALIOV, Eugenia
dc.contributor.author GROSU, Carolina
dc.contributor.author POPOVICI, Violina
dc.contributor.author CAPCANARI, Tatiana
dc.contributor.author SIMINIUC, Rodica
dc.contributor.author RESITCA, Vladislav
dc.date.accessioned 2024-06-05T08:29:10Z
dc.date.available 2024-06-05T08:29:10Z
dc.date.issued 2021
dc.identifier.citation COVALIOV, Eugenia et al. Impact of sea buckthorn berries (Hippophae rhamnoides) on yoghurt biological value and quality. In: The Annals of the University Dunarea de Jos of Galati, Fasc. 6 - Food Technology, 2021. Volume 45. iss. 2, pp. 62-76. ISSN 1843-5157. e-ISSN 2068-259X. en_US
dc.identifier.issn 1843-5157
dc.identifier.issn 2068-259X
dc.identifier.uri https://doi.org/10.35219/foodtechnology.2021.2.05
dc.identifier.uri http://repository.utm.md/handle/5014/27308
dc.description.abstract In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yoghurt. Yoghurt samples were prepared with the addition of sea buckthorn puree in different concentrations - 1%, 3%, 5%, 7%. Thus, research was done to determine the impact of the addition of sea buckthorn on the quality of yoghurt. The obtained results demonstrate that fat content is decreasing from 4.43 % for the sample with 1% sea buckthorn to 4.21 % for the sample with 7% sea buckthorn, fact caused by the sea buckthorn addition, which replaces the milk quantity. The protein content for all samples meets the requirements of the regulation for dairy products (min. 1.6%), ranging from 3.29% to 2.6%. During fermentation and storage, the acidity values are increasing and this is most noticeable in samples with the highest sea buckthorn content due to the significant intake of acids from sea buckthorn that speed up the acidification. Following the organoleptic examination, it was deduced that the sample with 5% and 7% added sea buckthorn has favorable characteristics for the consumer, but the latter is to be improved because they have values of over 35% serum release. en_US
dc.language.iso en en_US
dc.publisher University Dunarea de Jos, Galati en_US
dc.relation.ispartofseries Annals of the University Dunarea de Jos of Galati, Fasc. 6 - Food Technology;2021. Volume 45. iss. 2
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject sea buckthorn (Hippophae rhamnoides L.) en_US
dc.subject yoghurts en_US
dc.subject prebiotics en_US
dc.subject probiotics en_US
dc.title Impact of sea buckthorn berries (Hippophae rhamnoides) on yoghurt biological value and quality en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Browse

My Account