The impact of berries on the evolution of yoghurt acidity

Abstract

In recent times, yoghurt supplemented with fruits or berries has a higher antioxidant activity, the acid taste is mitigated, it has a richer nutritional value. Aronia (malic acid predominantes), raspberry and strawberry (citric acid predominantes) contain valuable organic acids that act as protective agents capable of reducing post-acidification process. The yogurt was obtained by the thermostat method in the laboratory of the Food Products Technology Department of the Technical University of Moldova, from cow's milk, goat's milk, starter culture (Lyofast YAB 205, consisting of Streptococcus thermophillus, Lactobacillus delb. Bulgaricus), aronia berries or raspberry berries or strawberry berries and sugar. These results support the hypothesis that the berries chemical composition and its biologically active substances have the ability to inhibit the increase of yogurt acidity.