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COMPOSITIONAL, FUNCTIONAL AND SENSORY CHARACTERISTICS OF A SYMBIOTIC DAIRY PRODUCT

Cristina Bratu, Teodor Ioan Trasca, Camelia Cioban, Diana Veronica Dogaru

Abstract

Nowadays, we can notice a phenomenon of extreme diversification of the categories of complex and colorful wrapped food products that attract more consumers on local or world market. The current trend in the modern consumer orientation is for new food products that satisfy both nutritional and sensorial requirements and cause the appearing of new products on the food market. However, we must say that food has a complex composition, sometimes indiscernible to consumers and associated with an improper diet, poor in nutrients and combined with "dangerous" food, it could lead to higher risk of diseases. All these highlight the need to revise the outlook on human nutrition and to stress its character of health preventive factor, but also the great importance that food security presents within a highly dynamic and complex trade. The nutritional value of processed food products is emphasized more and more and the responsibility for food producers regarding food safety increases. Milk is one of the most important food and raw material at the same time. Milk products are essential for people, since they provide energy and basic nutrients, very necessary for smooth operation of metabolic processes and growth. Among milk products, dairy represents ones of the most important and most consumed. Among the varieties of yogurt those with fruits are most appreciate by consumers. In this research we chose pomegranate to produce a symbiotic diary product with pomegranate fruits. Several studies have been conducted on sensorial, chemical and functional proprieties of yogurt of pomegranate.

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DOI resolver: doi.org/10.5593/sgem2017/61/s25.080

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