Effect of Skimmed Milk Powder and Fruit Jams Addition on the Physicochemical Characteristics of Yogurt

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F24%3A43908519" target="_blank" >RIV/60076658:12220/24:43908519 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2079-6382/13/11/1038" target="_blank" >https://www.mdpi.com/2079-6382/13/11/1038</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation10090462" target="_blank" >10.3390/fermentation10090462</a>

Result language

angličtina

Original language name

Effect of Skimmed Milk Powder and Fruit Jams Addition on the Physicochemical Characteristics of Yogurt

Original language description

In three consecutive experiments, natural yogurt (NY) and fruit yogurt (FY) fortified with 5 and 10% skimmed milk powder (SMP) and 10% jam from black currant (BC), elderberry (EB), and their mixture of 1:1 (BCEB) were analyzed, and consumer acceptance was assessed. In Experiment 1, the effect of SMP (0, 5, and 10%) on selected physicochemical parameters of the NY was evaluated. With the increasing addition of SMP, a decrease in fat content (up to -19%) and, conversely, an increase in protein content (up to +82%) and viscosity were noted. Analyses of fruits and jams intended for yogurt fortification revealed a significantly higher vitamin C content in BC than in EB and higher anthocyanins in EB than in BC. In Experiment 2, NY with 5 and 10% SMP was fortified with 10% jams (BC or EB). A joint effect of SMP and the type of fruit jam was evaluated. The same trends in fat and protein contents as in Experiment 1 were detected. The sensory evaluation showed better acceptance of FY with 10% SMP and no differences between BC and EB perception. Thus, for Experiment 3, FY was prepared with only 10% SMP and 10% jam (BC, EB, BCEB). Significant differences were detected in active acidity and color measured in the CIELab system. These results were also confirmed in sensory evaluation. The overall acceptability showed that FY with different types of jam did not significantly differ. The launching of innovative fortified yogurt onto the market represents a promising way to increase the diversity of fermented dairy products with nutritionally desirable properties.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Fermentation (Basel)

ISSN

2311-5637

e-ISSN

2311-5637

Volume of the periodical

10

Issue of the periodical within the volume

9

Country of publishing house

CH - SWITZERLAND

Number of pages

15

Pages from-to

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UT code for WoS article

001323791200001

EID of the result in the Scopus database

2-s2.0-85205269858