Abstract
The aim of this study was to evaluate chosen sensory properties of yogurts without any additions of honey and pressed flax seeds (K) and with the different addition of floral honey (1, 3 and 5%) and with the same addition (0.5%) of pressed flax seeds (PA, PB and PC) during storage. These samples were analysed during 14 days of storage at cooling temperature (6 ±1 °C). Sensory properties - intensity of yogurt aroma, sweetness and sour taste were evaluated. Sensory evaluation was carried out in the 1st, 7th and 14th day following the yogurts production. The control samples had the most significant yogurt aroma this sample had also the highest sour taste and the lowest sweet taste throughout the storage. In all of analysed samples, the sourest taste was observed 14th day of storage. The sweet taste of yogurts with honey addition increased compared to control samples however the sweetest taste of samples with addition of honey was 1st day following the yogurt production. Optimum sweetness was determined with the samples of yogurts containing 5% of floral honey. Floral honey added into the yogurts has positive effect on their sensory properties. The pressed flax seeds have no effect on sensory properties of yogurts. The enrichment of yogurts with honey and pressed flax seeds is high recommended because they have a lot of beneficial nutritional properties and improve the sensory quality of the final product.
Highlights
Yogurt is fermented dairy product procured through of the action lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
The pressed flax seeds have no effect on sensory properties of yogurts
The most intensive yogurt aroma durig the storage period was found in samples of control yogurts (K) while the lowest intensive of yogurt aroma durig the storage period was determined in the samples of yogurts with highest addition of honey (PC) (Figure 1)
Summary
Yogurt is fermented dairy product procured through of the action lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Yogurt is fermented dairy product procured through of the action lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Lactic acid is produced in the process of fermentation of lactose by yogurt culture. Lactic acid acts on milk protein, it forms the characteristic structure and sensory properties of yogurt. The content of milk fat in yogurts directly influences the final hardness of the gel structure. The reason for less desirable structure, taste and flavour can be the low content of milk fat in yogurts (Serafeimidou et al, 2013; Caleja et al, 2016; Yu et al, 2016). Yogurt contains many proteins, minerals and vitamins, for instance, riboflavin, vitamins B6 and B12 and calcium (O'Sullivan et al, 2016; Yu et al, 2016)
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