Effect of additives to microbiological quality of yogurts

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F18%3A43913336" target="_blank" >RIV/62156489:43210/18:43913336 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.5219/886" target="_blank" >http://dx.doi.org/10.5219/886</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/886" target="_blank" >10.5219/886</a>

Result language

angličtina

Original language name

Effect of additives to microbiological quality of yogurts

Original language description

The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85oC for 5 min and flour, powder and fiber were irradiated for 20 min in three replicates. It was monitored: Lactic acid bacteria (LAB) - 72 hours at 30oC (ISO 13721:1998) and yeasts and moulds - 5 days at 25oC (ISO 21527-1:2009). During storage, the number of LAB was increased to match the initial concentration of yogurt with addition chia flour (concentration 1, 3, 5%) and quinoa flour (1%). The addition of nopal powder, apple or bamboo fiber to yogurt showed a tendency to decrease the number of LAB compared with its initial concentration. All samples were compared with the control yogurt without addition whatever flour, powder or fiber. The amount of yeasts and moulds was increased with the increasing addition of fiber in yogurts. The lowest amount of yeasts and moulds was in yogurt with the bamboo fiber. On the other hand the highest amount was in yogurt with chia flour.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS 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

2018

Confidentiality

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

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

9

Pages from-to

186-194

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85043480355