STUDY ON THE ACIDIFICATION DYNAMICS AND SYNERESIS OF YOGHURT ENRICHED IN GOJI BERRY FRUITS (LICIUM BARBARUM L.)

Taneva, Ira and Dimitrovska, Gordana STUDY ON THE ACIDIFICATION DYNAMICS AND SYNERESIS OF YOGHURT ENRICHED IN GOJI BERRY FRUITS (LICIUM BARBARUM L.). ARTTE.

Text Syneresis Ira, Gordana 2019.pdf Download (557kB)

Abstract

Yoghurt was prepared with addition of 2, 4 and 6 % goji berry fruits with respect to yoghurt
mass. From the data on the titratable and active acidity, it can be summarized that the addition of goji
berry fruits did not exert effect on the dynamic of acidification and proper course of the lactic acid
fermentation in the yoghurts obtained. At the end of the storage periods of the yoghurts containing or
not containing goji berry fruits, the active acidity reached up to pH 4,1÷4,3 and the titratable acidity
up to 140÷ 44 o
protects the product from stratification. The lowest syneresis values were observed for sample S3 - 4,1
cm3. The goji berry fruits did not affect the vital activity of the lactic acid bacteria. At the end of the
storage period (14 days), the highest number of viable lactic acid bacteria was established in sample
S2 - 3,6.108 CFU.g-2. This makes the yoghurt obtained beneficial and possessing certain effect on
health.
Key words: yoghurt , goji berry, dynamics of acidification, syneresis.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r. Gordana Dimitrovska
Date Deposited:	14 Jun 2021 20:36
Last Modified:	14 Jun 2021 20:36
URI:	https://eprints.uklo.edu.mk/id/eprint/6428

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