abbr. SJ GMU
ISSN 2657-5841 (printed)
ISSN 2657-6988 (online)
DOI: 10.26408
Evaluation of extract and fat content in selected fruit and fruit-vegetable yogurts (available on the market)
https://orcid.org/0000-0002-5557-99831
Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland,
Faculty of Entrepreneurship and Quality Science, Department of Commodity and Quality Management, e-mail: a.palka@wpit.am.gdynia.pl
Abstract:
Yogurts, mainly due to their sensory and nutrient properties are bought very often by Polish consumers. In 2017, fruit yogurts with the addition of vegetables appeared on the market. The aim of this work was to verify the effect of the addition of vegetables to fruit yogurts on selected quality features of yogurts. The obtained results in the study allowed to state that this supplement increases the content of extract and fat content in yogurt, which has a beneficial effect on the nutritional value of yogurts.They also provide the basis for further research in the field of physicochemical and organoleptic assessment, which will be used to assess their quality and obtain information about consumer preferences.
Keywords:
fruit yogurts, fruit and vegetable yogurts, quality estimation, extract, fat
Issue:
Pages:
47
54
Doi:
Submitted:
01.07.2018
Accepted:
17.10.2018
Published:
30.03.2019
Download full text in pdf:
This article is an open access article distributed under a Creative Commoms Attribution (CCBY 4.0) licence
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Agnieszka Palka