Abstract: The aim of the research was to evaluate the influence of flakes from biologically activated hull-less barley grain and malt extract on quality of yoghurt during its storage.
The results showed that the concentration of added malt extract and storage time influenced the changes of pH and lactic acid in yoghurt samples. Sensory properties – aroma, taste, consistency and appearance – of yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract changed significantly (p
Abstract: The effect of flakes from biologically activated hullless barley grain and malt extract on microbiological safety of yoghurt was studied. Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr. Hansen, Denmark), flakes from biologically activated hull-less barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used for experiments. Yoghurt samples with flakes from biologically activated hull-less barley grain and malt extract were analyzed for total plate count of mesophylic aerobic and facultative anaerobic microorganisms, as well yeasts and moulds population during shelflife. Results showed that the changes of pH and titratable acidity affected the concentration of added malt extract. The lowest pH and the highest titratable acidity were determined in samples YFBG5% ME4% and YFBG5% ME6% on the 14th day. The total plate count decreased in all yoghurt samples except sample YFBG5% ME6%, where was determined the increase of microorganisms from 7th till 14th day. The adding of flakes from biologically activated hull-less barley grain in yoghurt samples caused the higher initial content of yeasts and moulds comparing with control. The growth of yeasts and moulds during shelf-life provided the added malt extract in yoghurt samples. Yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract from a microbiological perspective is safe product.
Abstract: The influence of flakes from biologically activated
hull-less barley grain and malt extract on chemical composition of
yoghurt was studied.
Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr.
Hansen, Denmark), flakes from biologically activated hull-less
barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used
for experiments. Yoghurt samples with and without flakes from
biologically activated hull-less barley grain and malt extract were
analyzed for content of total solids, total proteins, fats, amino acids
and riboflavin.
The addition of flakes from biologically activated hull-less barley
grain and malt extract allowed increase of nutritional value of
yoghurt samples. There was obtained the increase of total proteins
(p>0.05) and the decrease of fat (p>0.05). The presence of flakes
from biologically activated hull-less barley grain and malt extract in
yoghurt samples provided significant increase of amino acids amount
(p