Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXVIII, Issue 1
Written by Corina PREDESCU, Georgeta ȘTEFAN, Camelia PAPUC
The present study aimed to report the effect of black mulberry – BM (Morus nigra), black chokeberry – BC (Aronia melanocarpa), and blackberry – BB (Rubus fruticosus) fruits on some functional and physicochemical parameters and sensorial properties of yoghurt during refrigeration, compared to untreated yoghurt. Yoghurt was prepared from cow milk, provided from a farm near Bucharest. The fruits used for the experiment were bought from a local market. Fruit puree was added at 0% and 5% (w/v). Yoghurt samples were collected after 1, 5, 10, and 15 days of refrigeration for analysis of several parameters [total phenol content (TPC), total anthocyanins content, antioxidant activity (AA), TBARS value, protein carbonyl, pH, titratable acidity, water holding activity, syneresis, and sensory evaluation]. The highest TPC was found in samples treated with BC, and the highest AA was in the samples treated with BC also. For all samples treated with berries puree, protein carbonyl, and TBARS values were lower than untreated samples. The sensory evaluation results revealed no statistical differences (p>0.05) between the acceptability of the three types of yoghurts. The addition of black mulberry (Morus nigra), black chokeberry (Aronia melanocarpa), and blackberry (Rubus fruticosus) puree fruits in yoghurt enhanced the lipid oxidative stability, decreased syneresis, and modified its sensorial properties in the acceptability limits.
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