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

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 yogurt. For this, yogurt samples were prepared with the addition of sea buckthorn puree in different concentrations - 1%, 3%, 5%, 7%.