Evaluation of extract and fat content in selected fruit and fruit-vegetable yogurts (available on the market)

• Autorzy: Palka Agnieszka , Flis-Kaczykowska Anna

Identyfikatory

DOI

10.26408/109.04

• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

fruit yogurts; fruit and vegetable yogurts; quality estimation; extract; fat

• Wydawca: Publishing House of Gdynia Maritime University
• Czasopismo: Scientific Journal of Gdynia Maritime University
• Rocznik: 2019
• Tom: nr 109
• Strony: 47--54
• Opis fizyczny: Bibliogr. 24 poz., rys.

Twórcy

autor

Palka Agnieszka

• Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Faculty of Entrepreneurship and Quality Science, Department of Commodity and Quality Management

autor

Flis-Kaczykowska Anna

• Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Faculty of Entrepreneurship and Quality Science, Department of Commodity and Quality Managemen

Bibliografia

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Uwagi

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2019).