Effect of additives to microbiological quality of yogurts
The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85 &...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2018-03-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/886 |
| _version_ | 1811314866535792640 |
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| author | Roman Pytel Olga Cwiková Sylvie Ondrušíková Šárka Nedomová Vojtěch Kumbár |
| author_facet | Roman Pytel Olga Cwiková Sylvie Ondrušíková Šárka Nedomová Vojtěch Kumbár |
| author_sort | Roman Pytel |
| collection | DOAJ |
| description | The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85 °C for 5 min and flour, powder and fiber were irradiated for 20 min in three replicates. It was monitored: Lactic acid bacteria (LAB) - 72 hours at 30 °C (ISO 13721:1998) and yeasts and moulds - 5 days at 25 °C (ISO 21527-1:2009). During storage, the number of LAB was increased to match the initial concentration of yogurt with addition chia flour (concentration 1, 3, 5%) and quinoa flour (1%). The addition of nopal powder, apple or bamboo fiber to yogurt showed a tendency to decrease the number of LAB compared with its initial concentration. All samples were compared with the control yogurt without addition whatever flour, powder or fiber. The amount of yeasts and moulds was increased with the increasing addition of fiber in yogurts. The lowest amount of yeasts and moulds was in yogurt with the bamboo fiber. On the other hand the highest amount was in yogurt with chia flour.<br /><br /> |
| first_indexed | 2024-04-13T11:19:01Z |
| format | Article |
| id | doaj.art-8d5910d03d3e4c8984991a627ded4acf |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-04-13T11:19:01Z |
| publishDate | 2018-03-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-8d5910d03d3e4c8984991a627ded4acf2022-12-22T02:48:52ZengHACCP ConsultingPotravinarstvo1337-09602018-03-0112118619410.5219/886648Effect of additives to microbiological quality of yogurtsRoman Pytel0Olga Cwiková1Sylvie Ondrušíková2Šárka Nedomová3Vojtěch Kumbár4Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 BrnoMendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 61300 BrnoMendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 BrnoMendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 BrnoMendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Zemědělská 1, 613 00 BrnoThe objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85 °C for 5 min and flour, powder and fiber were irradiated for 20 min in three replicates. It was monitored: Lactic acid bacteria (LAB) - 72 hours at 30 °C (ISO 13721:1998) and yeasts and moulds - 5 days at 25 °C (ISO 21527-1:2009). During storage, the number of LAB was increased to match the initial concentration of yogurt with addition chia flour (concentration 1, 3, 5%) and quinoa flour (1%). The addition of nopal powder, apple or bamboo fiber to yogurt showed a tendency to decrease the number of LAB compared with its initial concentration. All samples were compared with the control yogurt without addition whatever flour, powder or fiber. The amount of yeasts and moulds was increased with the increasing addition of fiber in yogurts. The lowest amount of yeasts and moulds was in yogurt with the bamboo fiber. On the other hand the highest amount was in yogurt with chia flour.<br /><br />http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/886chiaquinoanopalfiberdairy product |
| spellingShingle | Roman Pytel Olga Cwiková Sylvie Ondrušíková Šárka Nedomová Vojtěch Kumbár Effect of additives to microbiological quality of yogurts Potravinarstvo chia quinoa nopal fiber dairy product |
| title | Effect of additives to microbiological quality of yogurts |
| title_full | Effect of additives to microbiological quality of yogurts |
| title_fullStr | Effect of additives to microbiological quality of yogurts |
| title_full_unstemmed | Effect of additives to microbiological quality of yogurts |
| title_short | Effect of additives to microbiological quality of yogurts |
| title_sort | effect of additives to microbiological quality of yogurts |
| topic | chia quinoa nopal fiber dairy product |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/886 |
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