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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