YOGHURT WITH GOJI BERRY FRUITS (LICIUM BARBARUM L.)
A yoghurt was obtained with the addition of goji berry (Lycium barbarum L.) fruits. The sequence of technological operations has been established. The active acidity of the yoghurt samples was determined during coagulation and in the storage period for 20 days (1, 10 and 20 days). During storage,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Trakia University
2019-07-01
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| Series: | Applied Researches in Technics, Technologies and Education |
| Subjects: | |
| Online Access: | https://sites.google.com/a/trakia-uni.bg/artte/articles/artte-vol-7-no-2/Ira%20Taneva%2C%20Tsvetan%20Valev.%20YOGHURT%20WITH%20GOJI%20BERRY%20FRUITS%20%28LICIUM%20BARBARUM%20L.%29.pdf |
| Summary: | A yoghurt was obtained with the addition of goji berry (Lycium barbarum L.) fruits. The
sequence of technological operations has been established. The active acidity of the yoghurt samples
was determined during coagulation and in the storage period for 20 days (1, 10 and 20 days). During
storage, pH and syneresis decreases. As a result of organoleptic assessments, yogurt with a 4%
addition of goji berry fruits is preferred after a control sample. The study shows that goji berries can be
used in the production of yoghurt as a functional nutritional ingredient. |
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| ISSN: | 1314-8796 1314-8796 |