Original scientific paper
https://doi.org/10.5513/JCEA01/26.3.4700
Fermented milks with the addition of flour from cultivated rosehip
Mihaela IVANOVA
orcid.org/0000-0002-6041-8471
; Technological Faculty, University of Food Technologies, 26, Maritsa Blvd., 4002 Plovdiv, Bulgaria
*
Ira TANEVA
orcid.org/0000-0001-9500-8256
; Faculty of Technics and Technologies, Trakia University - Stara Zagora, 38, Graf Ignatiev Str., 8600 Yambol, Bulgaria
Petya BOYANOVA
; Technological Faculty, University of Food Technologies, 26, Maritsa Blvd., 4002 Plovdiv, Bulgaria
Maria ZHEKOVA-KALAYDZHIEVA
; Faculty of Technics and Technologies, Trakia University - Stara Zagora, 38, Graf Ignatiev Str., 8600 Yambol, Bulgaria
Charles DIONE
; ISNAB, 2, Impasse Charles Tellier, 33 140 Villenave d’Ornone, France
Petya IVANOVA
; Institute of Food Preservation and Quality, 154, Vasil Aprilov Str., 4003 Plovdiv, Bulgaria
* Corresponding author.
Abstract
Yogurt is a traditional product in the Republic of Bulgaria that contains the lactic acid bacteria Lactobacillus delbrueckii sp. bulgaricus and Streptococcus thermophilus. In this study, three types of yogurt were produced - according to the classical technology (control sample) without the addition of rosehip flour, yogurt with 2% rosehip flour, and a sample with 2% encapsulated rosehip flour. The samples obtained were stored for 14 days. The yogurt samples were analysed for sensory, chemical, microbiological, and textural properties on the 1st and 14th day of storage. The results show that the type of sample and the storage period significantly influence parameters such as active acidity, dry matter, ascorbic acid content, fibres, protein and fatty acid composition. In the samples with added rose hip flour were observed double the higher values of antioxidant activity and phenolic content. The samples with directly added rosehip flour showed better sensory properties than the reference sample and the sample with encapsulated rosehip flour. The addition of rosehip flour improved the coagulation and consistency of the yogurt. On the 14th day of storage, the highest value for water-holding capacity was recorded for yogurt with directly added rosehip flour.
Keywords
omega-3; omega-6; vitamin C; antioxidants; functional; dietary fibers
Hrčak ID:
335554
URI
Publication date:
17.9.2025.
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