Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 1
Written by Nikolina ZHELEVA, Milena TZANOVA, Mariya LAZAROVA
Yogurt was prepared from buffalo milk supplemented with 3% and 5% Aronia (Aronia melanocarpa) juice. The mineral and fatty acid composition, free amino acid composition, vit. B1, B2, B6 and antioxidant activity were investigated. Buffalo yogurt produced with 3% aronia coagulated in a shorter time (135 min) compared to natural (control) yogurt and the one produced with 5% aronia (158 min). Buffalo yogurt produced with 5% aronia juice has the highest content of potassium (1004 mg/kg) and zinc (5.28 mg/kg) and the lowest of calcium, magnesium and manganese compared to the control yogurt and yogurt with 3% aronia addition. Aronia supplementation increased the amount of unsaturated fatty acids in buffalo yogurt by 5.7% (3% aronia) and 7.3% (5% aronia), respectively. Polyunsaturated fatty acids increased by 15.7% in 3% aronia yogurt and 22.6% in 5% aronia yogurt respectively, compared to natural buffalo yogurt. Yogurt produced with 5% aronia juice has the highest antioxidant activity and also has a higher content of vitamins B1, B2 and B6 compared to the control yogurt and yogurt with 3% aronia.
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{simplepopup popup="false" name="Citation67"}ZHELEVA N., TZANOVA M., LAZAROVA M. 2023, QUALITY CHARACTERISTICS OF YOGURT FROM BUFFALO MILK SUPPLEMENTED WITH ARONIA (Aronia melanocarpa) JUICE. Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 1, ISSN 2285-5750, 515-524. {/simplepopup}