Scholarly record
VALORIFICATION OF PRUNUS CERASIFERA FRUITS (PULP, PEEL, WHOLE FRUIT) FOR YOGURT PRODUCTION
Abstract
Sustainable food production is growing along with consumer demands to find healthy products. The management and minimization of food by-products and the recovery of products with low economic value represent both a trend and a current necessity for the food industry. Prunus cerasifera is a species of plum native to Southeast Europe and Western Asia. It is also called Cherry Plum and Myrobolan Plum. It is cultivated mainly as an ornamental plant with several varieties differing in leaf and bud color and secondarily for fruit production. The fruits have a limited use, most often they are used in the production of brandy and certain areas, in the production of jam. The present study addresses the use of cherry plum (peel, pulp, and peel+pulp) in producing cherry plum yogurt. The obtained products were analyzed from a physico-chemical point of view, and for the sensory analysis, a non-numerical method based on several criteria of multipersonal agreement was used. The yogurt was also analyzed from a sensory point of view using a 5-point hedonic scale. The results show a better resistance of the yogurts for the water retention capacity and syneresis, but also good acceptability of the yogurts with cherry plum additions in terms of sensory analysis, taste, and fruity smell
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