Abstract
The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties, and structure of natural probiotic yoghurts made with the addition of sea buckthorn fruit mousse during refrigerated storage. In this study, we produced natural, probiotic organic yoghurts with the addition of superfoods, i.e., sea buckthorn (Hippophae rhamnoides L.) fruit mousse, using ABT-1 probiotic yoghurt starter culture based on Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, and Streptococcus thermophilus. Physico-chemical (acidity, nutritional value, and structure) as well as microbiological and sensory changes occurring during 21-day refrigerated storage were determined. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Fourier-Transform Infrared (FTIR) spectra were also used in the analyses of the obtained yoghurt samples. The applied yoghurt additive was visible at the spectral level as an increase in the intensity of the characteristic bands for vibrations related to protein, fat, and polysaccharide structures. Sea buckthorn can be used as a modern and unconventional addition to yoghurts with health-promoting properties. Micrographic studies have shown that the addition of sea buckthorn mousse significantly changes the microstructure of the yoghurt. The structure of sea buckthorn to yoghurt seems to be more susceptible to the influence of damaging factors, which is also confirmed by the FTIR test conducted during the storage.
Highlights
Dairy products, and in recent years, yoghurt in particular, are important components of the human diet
We proposed sea buckthorn (Hippophae rhamnoides L.) as a new yoghurt additive
The present study showed the possibility of using sea buckthorn fruit mousse in the production of fermented milk beverages, yoghurts
Summary
In recent years, yoghurt in particular, are important components of the human diet. For this reason, manufacturers of dairy products are making an effort to meet the needs and expectations of the contemporary consumer by offering a growing assortment of products [1,2]. According to the definition given by the FAO/WHO, yoghurt is milk that has been fermented and coagulated using Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus bacteria [6]. It should be mentioned that Str. thermophilus bacteria primarily produce lactic acid, while L. delbrueckii subsp. Lactic acid fermentation is one of the oldest and most widespread methods for preserving milk
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