TEXTURAL AND SENSORY PROPERTIES OF YOGURT OBTAINED BY BIOCONVERSION OF MILK-LIQUID WHEY MIXTURE AND ARONIA (ARONIA MELANOCARPA) SUPPLEMENTATION

• Published in: Poljoprivreda i šumarstvo 2024-03, Vol.70 (1), p.115-126
• Main Authors: HYSENI, Arbër, KALEVSKA, Tatjana, NIKOLOVSKA-NEDELKOSKA, Daniela, DIMITROVSKA, Gordana, KNIGHTS, Vesna, STAMATOVSKA, Viktorija, HYSENI, Vlora
• Format: Article
• Language: English
• Subjects: Aroma; Berries; Bioconversion; Dairy industry; Dairy products; Dietary minerals; Fermentation; Fruits; Homogenization; International standards; Milk; Mixtures; Odour; Peaches; Refrigeration; Sensory evaluation; Sensory properties; Shelf life; Sour taste; Storage life; Strawberries; Syneresis; Taste; Whey; Yogurt
• ISSN: 0554-5579; 1800-9492
• DOI: 10.17707/AgricultForest.70.1.08

According to Cais-Sokolińska and Walkowiak-Tomczak (2021), adding fruit (juice, pulp, or puree) to yogurt improves its functional and nutritional properties, shelf life, and consumer appeal. According to Cuşmenco and Bulgaru (2020), adding Aronia fruits, strawberries, raspberries, and peaches greatly increases the biological value and quality indexes of goat milk yogurt with fruits. [...]the study focused on the bioconversion of the milk-liquid whey mixture into yogurt and Aronia (Aronia melanocarpd) supplementation for improved health benefits, as well as the syneresis index, textural, and sensory qualities under refrigeration. According to the international standards (ISO 22935-1:2009; ISO 22935-2:2009; ISO 22935-3:2009), sensory descriptive analysis of yogurts was conducted on 14 attributes: the distribution of the ingredients (Aronia); the presence of mold; the whey separation; the aroma of the milk; the fermentation aroma; the intensity of the flavor; and the taste of the yogurt-sweet, bitter, sour, Aronia, milky, whey, yogurt, and aftertaste (Hiscni, 2023).