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PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT WITH SEABUCKTHORN POWDER, ROSEHIP POWDER AND GRAPE SEED EXTRACT DURING STORAGE
Abstract
In this paper we used the research done in a previous laboratory study in which we optimized the addition of seabuckthorn powder, rosehip powder and grape seed extract to the classic yogurt formulation. Yogurt with the best physicochemical and sensory properties was obtained by adding 1.5% rosehip powder and 0.5% grape seed extract, respectively 1.75% seabuckthorn powder and 0.25% grape seed extract to its manufacturing formulation. Prior to inoculation, the ingredients mixture was pasteurized at 85В°C for 30 minutes, and then cooled to 41В°C. The samples were inoculated with 0.2% (w/v) yogurt starter culture and incubated at 41В°C until the pH reached 4.6. The yogurt samples were stored at 4В°C for 24h, and then the analyses were performed in order to determine the rheological, physicochemical and sensorial properties at weekly intervals for 28 days. The rheological properties of yogurt samples were determined using a Modular Advanced Rheometer System (Thermo Haake Mars). The titratable acidity, pH, syneresis and water holding capacity were determined according to the standardizations method and other methods used by researchers. During the storage, the values of the titratable acidity, and whey separations of experimental yogurts increased, while pH of the yogurts decreased. The results of this study showed that it is possible to produce a shelf-life improvement for yogurt with the addition of different natural ingredients.
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