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USE OF EXPERIMENTAL DESIGN FOR QUALITY OPTIMISATION OF YOGURT WITH ROSEHIP POWDER AND GRAPE SEED EXTRACTS
Abstract
Worldwide, the yogurt is a very popular fermented dairy food and it is known for its health benefits, nutritional value and digestibility. The factors that influence the quality of yogurt are milk composition, dry matter content, the temperature and time at which pre-treatment of the milk is carried out, the type and the quantity of starter culture used, incubation temperature and storage conditions for the final product. A major problem in the production of yogurt is the whey separation. In the yogurt industry, syneresis is considered as a defect for the yogurt quality which cannot be accepted by consumers. This paper proposes the use of two natural ingredients to improve the yogurt quality, especially to reduce the separation of whey. The addition of rosehip powder and grape seed extract in the yogurt formula leads to the modification of its physicochemical and sensory properties. The results show the possibility of producing yogurts containing these ingredients without changing the technological procedure and with a good quality for the consumers. Yogurt with the best physicochemical and sensory properties was obtained by adding 1.5% rosehip powder and 0.5% grape seed extract to its manufacturing formulation.
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