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INFLUENCE OF PUMPKIN SEEDS ADDITION ON THE QUALITY CHARACTERISTICS OF YOGURT
Abstract
The use of various ingredients in the formulation of yogurt, in order to diversify a dairy product particularly appreciated by consumers, is a constant concern for industry specialists. The paper proposes the use pumpkin seeds in the recipe of a classic yogurt, in order to improve its physico-chemical, textural and sensory characteristics. Pumpkin seeds, like other oilseeds, are in the attention of specialists because they are a very good source of proteins and dietary fibers. For the consumer, the increase in the protein content improves the degree of satiety, especially beneficial for those who consume fermented dairy products for health reasons, certain diets, etc. The pumpkin seeds were crushed, subjected to a sorting on different granule sizes (d = 1mm, d = 1.6 mm, d = 2mm and d = 2.5mm) with the Vibratory Sieve Shaker AS 200 basic (RETSCH, Germany) and added in the same proportion of 6% in the classic yogurt recipe for compacted yogurt. The yogurt samples textural properties were analyzed with a Perten TVT 6700, while the yogurt preference sensory characteristics were assessed using a 9 point hedonic scale. The addition of pumpkin seeds in the yogurt formulation modified their physicochemical, texture and sensory properties. This new yogurt can be obtained at the industrial level without changing the technological procedure and with a good quality for the consumers.
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