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Acta Universitatis Cibiniensis. Series E: Food Technology

The Journal of „Lucian Blaga“ University of Sibiu

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2344-150X
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Physicochemical Parameters of Probiotic Yoghurt with Bioactive Natural Products from Sea Buckthorn

Anca Tifrea
  • Corresponding author
  • “Lucian Blaga” University of Sibiu , Faculty of Agricultural Sciences , Food Industry and Environment Protection , Department of Food Biotechnology , Dr. Ion Ratiu Street, no. 7-9, 550024 Sibiu, Romania. Phone: 0040/269/211338, Fax: 0040269212558
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  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Ovidiu Tiţa
  • “Lucian Blaga” University of Sibiu , Faculty of Agricultural Sciences , Food Industry and Environment Protection , Department of Food Biotechnology , Dr. Ion Ratiu Street, no. 7-9, 550024 Sibiu, Romania
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Endre Máthé
  • Genetics and Molecular Biology Research Group, Institute of Biology and Environmental Sciences, University College of Nyiregyhaza, Sostoi ut 31/B, Nyiregyhaza 4400, Hungary
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Otto Ketney
  • “Lucian Blaga” University of Sibiu , Faculty of Agricultural Sciences , Food Industry and Environment Protection , Department of Food Biotechnology , Dr. Ion Ratiu Street, no. 7-9, 550024 Sibiu, Romania
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2013-07-30 | DOI: https://doi.org/10.2478/aucft-2013-0003

Abstract

Probiotic dairy products are part of functional foods, which are made from fermented milk selected from a culture or a concentrate of bacteria that improve the microbial balance in the gut. These products have positive and beneficial influence on health and integrity of the human body. In the present study regarding the fortification with oil and pulp of sea buckthorn, was to obtained product similar to the conventional yoghurt, consistency and texture aimed at reducing heat treatments and stages technology in order to preserve nutritional quality. This research focused on optimizing the technology for obtaining yoghurt and selecting the best options regarding the addition of sea buckthorn pulp or oil, based on the following parameters : acidity, pH and lactic acid. At the same time we aimed to obtain probiotic yoghurt ,to make comparative studies on major parameters and to select the optimal probiotic yoghurt with sea bucktorn that give a good stabilization.

Keywords : probiotic yoghurt,lactic acid,sea buckthorn,acidity,bioactive natural products

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About the article

Published Online: 2013-07-30

Published in Print: 2013-06-01


Citation Information: Acta Universitatis Cibiniensis. Series E: Food Technology, Volume 17, Issue 1, Pages 27–38, ISSN (Print) 2344-150X, DOI: https://doi.org/10.2478/aucft-2013-0003.

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