INFLUENȚA FRUCTELOR ASUPRA PROPRIETĂȚILOR ORGANOLEPTICE ALE IAURTULUI DIN LAPTE DE CAPRĂ ȘI VACĂ

Tatiana CUȘMENCO

Tatiana CUȘMENCO Universitatea Tehnică a Moldovei, Republica Moldova

Abstract

Abstract. The objectives of this study were to analyze the yogurt processed from a mixture of goat and cow milk (series I) and goat milk (series II) with the addition of fruit puree of black chokeberries (Aronia melanocarpa), raspberries (Rubus idaeus) and strawberries (Fragaria ananassa). From the physico-chemical point of view, sugar content in the goat milk yogurt with strawberies had the lowest values (2.79±0.01 %). At storage, the best evolution of syneresis (1.05 ± 0.04-2.01 ± 0.05 ml/100 ml) and water holding capacity (66.6 ± 0.02-56.1 ± 0.01%) was observed in the mixture of goat/cow milk yogurt with strawberries. From a chromatic point of view, color characteristics with the highest values (85.31 ± 2.75-83.00 ± 3.54) were noticed in the goat/cow milk yogurt with black chokeberries. From an organoleptic point of view, goat/cow milk yogurt with strawberries obtained and kept its highest score, having a refreshing aroma, smooth and viscous gel and a sweet taste.

Key words: Yogurt; Goat milk; Cow milk; Fruit puree; Syneresis; Sugars; Color.

Rezumat. Obiectivele acestui studiu au fost analiza iaurtului procesat din amestec de lapte de capră și vacă (seria I) și lapte de capră (seria II) cu adaos de piure din fructe de aronia (Aronia melanocarpa), zmeură (Rubus idaeus) și căpșuni (Fragaria ananassa). Din punct de vedere fizico-chimic, conținutul de zaharuri în probele de iaurt din lapte de capră cu căpșuni a prezentat cele mai mici valori (2,79±0,01%). La păstrare, cea mai bună evoluție a sinerezei (1,05±0,04-2,01±0,05 ml/100 ml) și a capacității de reținere a apei (66,6±0,02-56,1±0,01 %) s-a observat la iaurtul din lapte de capră și lapte de vacă cu căpșuni. Din punct de vedere cromatic, caracteristicile de culoare cu cele mai înalte valori (85,31±2,75-83,00±3,54) au fost observate la iaurtul din lapte de capră și lapte de vacă cu fructe de aronia. Din punct de vedere organoleptic, iaurtul din lapte de capră și lapte de vacă cu căpșuni a obținut și și-a păstrat cel mai înalt punctaj, având aromă răcoritoare, consistența unui gel vâscos, neted și un gust dulceag.

Cuvinte-cheie: Iaurt; Lapte de capră; Lapte de vacă; Piure de fructe; Sinereză; Zaharuri; Culoare.

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