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Studies regarding the production of a novel yogurt using some local plant raw materials

2018; Wiley; Volume: 43; Issue: 6 Linguagem: Inglês

10.1111/jfpp.13826

1745-4549

Adriana Dabija, Georgiana Gabriela Codină, Sorina Ropciuc, Silviu-Gabriel Stroe,

Meat and Animal Product Quality

Journal of Food Processing and PreservationVolume 43, Issue 6 e13826 ORIGINAL ARTICLE Studies regarding the production of a novel yogurt using some local plant raw materials Adriana Dabija, Corresponding Author Adriana Dabija adriana.dabija@fia.usv.ro orcid.org/0000-0002-1877-9142 Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania Correspondence Adriana Dabija, Faculty of Food Engineering, Stefan cel Mare University of Suceava, Universitatii 13, Suceava 720229, Romania. Email: adriana.dabija@fia.usv.roSearch for more papers by this authorGeorgiana Gabriela Codină, Georgiana Gabriela Codină Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, RomaniaSearch for more papers by this authorSorina Ropciuc, Sorina Ropciuc Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, RomaniaSearch for more papers by this authorSilviu Gabriel Stroe, Silviu Gabriel Stroe Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, RomaniaSearch for more papers by this author Adriana Dabija, Corresponding Author Adriana Dabija adriana.dabija@fia.usv.ro orcid.org/0000-0002-1877-9142 Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania Correspondence Adriana Dabija, Faculty of Food Engineering, Stefan cel Mare University of Suceava, Universitatii 13, Suceava 720229, Romania. Email: adriana.dabija@fia.usv.roSearch for more papers by this authorGeorgiana Gabriela Codină, Georgiana Gabriela Codină Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, RomaniaSearch for more papers by this authorSorina Ropciuc, Sorina Ropciuc Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, RomaniaSearch for more papers by this authorSilviu Gabriel Stroe, Silviu Gabriel Stroe Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, RomaniaSearch for more papers by this author First published: 30 October 2018 https://doi.org/10.1111/jfpp.13826Citations: 7Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract In this study, we evaluated the effect of some Romanian local plant raw materials on the rheological, physicochemical, and sensory properties of natural yogurt. These plants were added as a 2% powder in the set yogurt recipe and the finished products obtained under the same conditions were compared to a control sample. By adding plant powders, the rheological properties of yogurt were improved, the syneresis was reduced, and the water holding capacity of the yogurt samples was increased. The highest values for rheological properties were obtained for yogurt with buckwheat flour (YBF) and the lowest values for the same parameters were obtained for control yogurt (YC). The lowest value of syneresis was obtained for YBF, followed by the yogurt with beetroot powder (YBP), and the yogurt with acorn flour (YAF). The best results from sensory and physicochemical point of view were recorded by the yogurt with added 2% buckwheat flour. Practical applications The results of the study lead to determining the formulation of a novel yogurt, with the best sensory acceptance, rheological, and physicochemical properties. Because of its universal popularity, there is a high economic importance in diversifying yogurt products. The use of local vegetable resources as raw materials for obtaining yogurt leads to their superior capitalization, as well as obtaining finished products with beneficial effects on the health of the consumers. Scientific impact of this study is by obtaining innovative products using domestic raw materials that not only improve consumer health, but also increase final product shelf life. Socio-economic impact of the project is to increase consumer confidence in finished products and reduce losses by lowering the number of market returned products and by also increasing turnover. CONFLICT OF INTEREST The author has declared no conflicts of interest for this article. Citing Literature Volume43, Issue6Special Issue: The International Conference on Raw Materials to Processed FoodsJune 2019e13826 RelatedInformation