Autors: Taneva I., Dimov, I. E., Nakov, G. N.
Title: Microbiological and physicochemical analysis of honey and cinnamon yogurt
Keywords: yogurt, cinnamon, coagulation, antioxidant activity, total l

Abstract: In recent years, there has been increasing interest in the development of new functional fermented dairy products using natural antioxidants as additives that have a beneficial effect on the body. In this study, the effect of the amount of cinnamon added in 0,5%, 1.0% and 1.5% on the coagulation process was monitored. The addition of cinnamon in the amount of 1.5% by weight of milk, suppresses the activity of lactic acid bacteria and slows down the coagulation of milk. During storage of yoghurt, a gradual decrease in pH was observed in all samples, with the larger amount of cinnamon slowing the rate of acid formation from 5,0 to 4,4. High antioxidant activity was recorded in the sample with the highest amount of cinnamon during the whole yogurt storage period - 30.82%. The highest values of total lactic acid bacteria during storage were observed in sample S1 (2,7.109) at day 7 and the lowest in sample S3 (1,1.109). This trend persists throughout the storage period, but even on day 14

References

    Issue

    Proceedings of University of Ruse, vol. 58, issue 10.2, pp. 115/122, 2019, Bulgaria, University of Ruse

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    Вид: публикация в национален форум с межд. уч., публикация в реферирано издание