The aroma of the probiotic yogurts with and without supplements
The purpose of this study was to establish the changes in aromacompounds of fermented milks with probiotics during storage as a function of time and temperature. The aroma compounds concentration in probiotic yogurt samples, during storage at + 4 and +20°C were studied. Acetaldehyde, diacetyl, ethan...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2003-07-01
|
| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4121 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850254217036431360 |
|---|---|
| author | Mirjana Hruškar Ivana Bucak Nada Vahčić |
| author_facet | Mirjana Hruškar Ivana Bucak Nada Vahčić |
| author_sort | Mirjana Hruškar |
| collection | DOAJ |
| description | The purpose of this study was to establish the changes in aromacompounds of fermented milks with probiotics during storage as a function of time and temperature. The aroma compounds concentration in probiotic yogurt samples, during storage at + 4 and +20°C were studied. Acetaldehyde, diacetyl, ethanol and organic acids (lactate, acetate, citrate) content were determined during 20 days, every fifth day from the beginning of storage. Acetaldehyde, ethanol, lactic, citric and acetic acid concentration were determined using an enzymatic method, while diacetyl concentration was determined using colorimetric method. The results showed that the acetaldehyde decreased during storage. The decrease was higher at elevated temperature. On the other hand, diacetyl, ethanol and acetic acid increased during storage at both temperatures. The concentration of lactic acid increased during storage at both temperature and at the end of storage it was doubled. The amount of citric acid increased in the same manner. The increase of all organic acids during storage was higher at elevated temperature. |
| format | Article |
| id | doaj-art-6c60b5c3dc9f4d53b60d47bd00b2342d |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2003-07-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-6c60b5c3dc9f4d53b60d47bd00b2342d2025-08-20T01:57:11ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252003-07-01533195210The aroma of the probiotic yogurts with and without supplementsMirjana HruškarIvana BucakNada VahčićThe purpose of this study was to establish the changes in aromacompounds of fermented milks with probiotics during storage as a function of time and temperature. The aroma compounds concentration in probiotic yogurt samples, during storage at + 4 and +20°C were studied. Acetaldehyde, diacetyl, ethanol and organic acids (lactate, acetate, citrate) content were determined during 20 days, every fifth day from the beginning of storage. Acetaldehyde, ethanol, lactic, citric and acetic acid concentration were determined using an enzymatic method, while diacetyl concentration was determined using colorimetric method. The results showed that the acetaldehyde decreased during storage. The decrease was higher at elevated temperature. On the other hand, diacetyl, ethanol and acetic acid increased during storage at both temperatures. The concentration of lactic acid increased during storage at both temperature and at the end of storage it was doubled. The amount of citric acid increased in the same manner. The increase of all organic acids during storage was higher at elevated temperature.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4121aroma compoundsprobiotic yogurtstorage |
| spellingShingle | Mirjana Hruškar Ivana Bucak Nada Vahčić The aroma of the probiotic yogurts with and without supplements Mljekarstvo aroma compounds probiotic yogurt storage |
| title | The aroma of the probiotic yogurts with and without supplements |
| title_full | The aroma of the probiotic yogurts with and without supplements |
| title_fullStr | The aroma of the probiotic yogurts with and without supplements |
| title_full_unstemmed | The aroma of the probiotic yogurts with and without supplements |
| title_short | The aroma of the probiotic yogurts with and without supplements |
| title_sort | aroma of the probiotic yogurts with and without supplements |
| topic | aroma compounds probiotic yogurt storage |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4121 |
| work_keys_str_mv | AT mirjanahruskar thearomaoftheprobioticyogurtswithandwithoutsupplements AT ivanabucak thearomaoftheprobioticyogurtswithandwithoutsupplements AT nadavahcic thearomaoftheprobioticyogurtswithandwithoutsupplements AT mirjanahruskar aromaoftheprobioticyogurtswithandwithoutsupplements AT ivanabucak aromaoftheprobioticyogurtswithandwithoutsupplements AT nadavahcic aromaoftheprobioticyogurtswithandwithoutsupplements |