Antioxidant activity of yoghurt supplemented with natural additives

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26620%2F17%3APU128343" target="_blank" >RIV/00216305:26620/17:PU128343 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/17:43912618

Výsledek na webu

<a href="https://mendelnet.cz/artkey/mnt-201701-0090_Antioxidant-activity-of-yoghurt-supplemented-with-natural-additives.php?back=/magno/mnt/2017/mn1.php?secid=4" target="_blank" >https://mendelnet.cz/artkey/mnt-201701-0090_Antioxidant-activity-of-yoghurt-supplemented-with-natural-additives.php?back=/magno/mnt/2017/mn1.php?secid=4</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidant activity of yoghurt supplemented with natural additives

Popis výsledku v původním jazyce

The aims of this study were the estimation of difference in physiochemical properties and antioxidant activity of yoghurts supplemented by different natural additives. In addition, the changes in physiochemical properties and antioxidant activity during five weeks storage were performed. The change in antioxidant activities was evaluated using the ABTS radical cations decolorizing assay. The statistical analysis showed that the yoghurt samples with the natural supplement have higher antioxidant activity than the plain yoghurt. In addition, the storage period affect the yoghurt properties by increasing its acidity and antioxidant activities by increasing the storage time. Furthermore, the plain and supplemented yoghurts are still consumable until the fifth week of storage but the favourable time to consume it with its higher antioxidant capacity is the 3rd week of storage.

Název v anglickém jazyce

Antioxidant activity of yoghurt supplemented with natural additives

Popis výsledku anglicky

The aims of this study were the estimation of difference in physiochemical properties and antioxidant activity of yoghurts supplemented by different natural additives. In addition, the changes in physiochemical properties and antioxidant activity during five weeks storage were performed. The change in antioxidant activities was evaluated using the ABTS radical cations decolorizing assay. The statistical analysis showed that the yoghurt samples with the natural supplement have higher antioxidant activity than the plain yoghurt. In addition, the storage period affect the yoghurt properties by increasing its acidity and antioxidant activities by increasing the storage time. Furthermore, the plain and supplemented yoghurts are still consumable until the fifth week of storage but the favourable time to consume it with its higher antioxidant capacity is the 3rd week of storage.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/LQ1601" target="_blank" >LQ1601: CEITEC 2020</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2017

ISBN

978-80-7509-529-9

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

826-831

Název nakladatele

Mendel University in Brno

Místo vydání

Neuveden

Místo konání akce

Brno

Datum konání akce

8. 11. 2017

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

000440194500148