Evaluation of the Nutrient Content of Ordinary and Functional Yogurts

Hyseni, Arbër and Kalevska, Tatjana and Nikolovska-Nedelkoska, Daniela and Dimitriovska, Gordana (2022) Evaluation of the Nutrient Content of Ordinary and Functional Yogurts. American Academic Scientific Research Journal for Engineering, Technology, and Sciences, 90 (1). pp. 521-530.

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Evaluation of the nutrient contents of yogurt products available in Kosovo supermarkets was done as a survey of yogurt products available in the Kosovo’s supermarkets in November 2022. Data were collected from supermarkets and yogurts were grouped into four categories: drinks, probiotic, fruit, natural/Greek. Database of product information for 66 unique products was created and analyzed. The fat, protein and carbohydrate content differed greatly within and across our product categories. Fat content median (range) were in drinks (yogurts) (2.8 g/100 g (0.5, 3.2)), probiotic (2.95 g/100 g (1, 3.4)), fruit (0.9 g/100 g (0–8.2)) and natural/Greek (3 g/100g (2 – 8)). Yogurts were characterized by total sugar content. Drinks (yogurt) and natural/Greek had lowest sugar content median (4.35 and 4g/100g). Yogurt categories provide customers with a range of protein and fat content, although the yogurt market is distinguished by high sugar level. Reformulation of products to make full-fat yogurts and to add more protein rather than sugar is recommended.

Keywords: yogurts; nutrient; functional yogurt; sugar.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 04 Jul 2023 09:43
Last Modified: 04 Jul 2023 09:43
URI: https://eprints.uklo.edu.mk/id/eprint/8545

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