Vegetable material used for manufacture of hight biological value yogurt

Abstract

Dairy products with increased biological value occupy a very important place in the nutrition era, and a yogurt enriched with bioactive components will capture the attention and need for consumption of the population due to nutritional value and health impact. Regular fruit intake is related to low risk of illness, such as cancer and cardiovascular disease, as these include natural antioxidants. Cows' milk yoghurts were produced with an optimal addition of 10% of aronia, apples, peaches, raspberries and strawberries. Yogurt has been manufactured using the thermostat method because it is an effective method to study the coagulum quality, which is an important factor for fermented milk products. The results of the organoleptic analysis have shown that the fruit addition has significantly improved the yogurt quality and that all the samples have met the quality conditions and can be recommended for consumption. All the samples are characterized by a delicate and creamy consistency, sweet taste and proper flavor of the introduced additions. Thus, strawberry yogurt has excellent sensory qualities, characterized by a more pronounced aroma and taste compared to other samples. The production of yogurt enriched with biologically active substances is a success because the manufactured samples do not give in to the existing ones on the market. Based on the results analysis, it was determined that yogurt with strawberries, raspberries and aronia was appreciated among the potential consumers with the highest ratings.