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The impact of berries on the evolution of yoghurt acidity

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dc.contributor.author CUȘMENCO, Tatiana
dc.contributor.author MACARI, Artur
dc.contributor.author BULGARU, Viorica
dc.contributor.author NETREBA, Natalia
dc.contributor.author DIANU, Irina
dc.contributor.author SANDU, Iuliana
dc.date.accessioned 2023-12-11T13:02:34Z
dc.date.available 2023-12-11T13:02:34Z
dc.date.issued 2023
dc.identifier.citation CUSMENCO, Tatiana, MACARI, A. BULGARU, V. et al. The impact of berries on the evolution of yoghurt acidity. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 40. ISBN 978‐9975‐64‐363‐4. en_US
dc.identifier.isbn 978‐9975‐64‐363‐4
dc.identifier.uri http://repository.utm.md/handle/5014/25285
dc.description.abstract In recent times, yoghurt supplemented with fruits or berries has a higher antioxidant activity, the acid taste is mitigated, it has a richer nutritional value. Aronia (malic acid predominantes), raspberry and strawberry (citric acid predominantes) contain valuable organic acids that act as protective agents capable of reducing post-acidification process. The yogurt was obtained by the thermostat method in the laboratory of the Food Products Technology Department of the Technical University of Moldova, from cow's milk, goat's milk, starter culture (Lyofast YAB 205, consisting of Streptococcus thermophillus, Lactobacillus delb. Bulgaricus), aronia berries or raspberry berries or strawberry berries and sugar. These results support the hypothesis that the berries chemical composition and its biologically active substances have the ability to inhibit the increase of yogurt acidity. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject yoghurt en_US
dc.subject chokeberries en_US
dc.subject raspberries en_US
dc.subject strawberries en_US
dc.subject titratable acidity en_US
dc.subject iaurt en_US
dc.subject scorușe en_US
dc.subject zmeură en_US
dc.subject căpșuni en_US
dc.subject aciditate titrabilă en_US
dc.title The impact of berries on the evolution of yoghurt acidity en_US
dc.type Article en_US


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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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