Articolul precedent |
Articolul urmator |
378 25 |
Ultima descărcare din IBN: 2023-12-12 14:45 |
SM ISO690:2012 POPESCU, Liliana, GHENDOV-MOŞANU, Aliona, CESKO, Tatiana. The use of apple pomace in the manufacture of yogurt. In: The closing conference of the Intelligent valorisation of agro-food industrial wastes project, 2SOFT/1.2/83, 24 februarie 2022, Chişinău. Chişinău: 2022, p. 54. ISBN 978-9975-3464-6-7. |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
The closing conference of the Intelligent valorisation of agro-food industrial wastes project, 2SOFT/1.2/83 2022 | |||||
Conferința "Intelligent Valorisation of Agro-Food Industrial Wastes" Chişinău, Moldova, 24 februarie 2022 | |||||
|
|||||
Pag. 54-54 | |||||
|
|||||
Descarcă PDF | |||||
Rezumat | |||||
Apple pomace is an excellent source of phytochemicals and contains significant amounts of insoluble sugars, including cellulose 127.9 g/kg DW, hemicellulose 7.2 to 43.6 g/kg DW, lignin 15.3 to 23.5 g/kg DW [1] and can therefore be used as a functional ingredient in the manufacture of dairy products with high rheological characteristics. In the present study apple pomace powder (0.2%, 0.4%, 0.6% and 0.8% w/w) was added to skim milk. Subsequently, the milk was seeded with yogurt starter cultures, packaged and fermented at a temperature of 39-42 °C. Yogurt samples were evaluated during different storage periods (0, 3, 7 and 14 days) to determine the evolution of sensory, physico-chemical and rheological characteristics. The results showed that the addition of 0.6 - 0.8% apple pomace led to an increase in the rate of change in the pH value during fermentation and a reduction in the fermentation time, respectively. The viscosity value of the yogurt samples is directly proportional to the apple pomace concentration, ranging from 2115 MPa∙s in the case of the control sample to 2695 MPa∙s in the case of the yogurt sample with the addition of 0.8% pomace. All yoghurt samples with added apple pomace showed a low syneresis index. In addition, the fortified yogurt samples showed improved structural characteristics (in terms of texture, consistency etc.) over 14 days of storage at 2-6 oC. The same trend was observed by Wang X. et al. [2] in stirred yoghurt with freeze-dried apple pomace powder, by Jovanovic M. et al. [3] in fortified yogurt with apple pomace flour and by Ferreira P. et al. [4] in yogurt with the addition of apple pomace extract. Therefore, apple pomace added to the composition of skim yogurt has a high potential to stabilize the lactic gel formed by the aggregation of proteins and can be used as a natural stabilizer in the production of yogurt. |
|||||
Cuvinte-cheie apple pomace, natural stabilizer, rheological characteristics, Viscosity |
|||||
|