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Physico-chemical quality evaluation of peach yogurts for children

Show simple item record Apostol, Laura Carmen Albu, Eufrozina Prisacaru, Ancuta Elena Ropciuc, Sorina Ursachi, V. F. 2021-03-05T07:45:36Z 2021-03-05T07:45:36Z 2019
dc.identifier.citation Apostol, Carmen Laura, Eufrozina Albu, Ancuta Elena Prisacaru, Sorina Ropciuc, V. F. Ursachi. 2019. "Physico-chemical quality evaluation of peach yogurts for children" 62(2): 127-132.
dc.description.abstract Nutritional research has mentioned that fortification of food by using natural resources is one of the best ways to improve the total nutrient intake of foods with minimal side effects. One of the product categories that can be enriched is fermented products, especially yoghurts. A special category is those for children. In this study the physico-chemical characteristics of four types of yogurts were evaluated. Following the color evaluation, the total colordifference (TCD) increased with the increase in the peach purée concentration, and the values varied between 7.2 and 19. Total acidity values are between 118.75 and 150 ° T, respectively 3.85 and 4.17 pH units. The sodium chloride concentration values were between 0.14 and 0.2 g NaCl/100 g. For fat content the determinate values were lower than those declared (3.2%; 2.7% and 0.8%). Rheological measurements performed showed that all samples behave like a yogurt. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.subject fortified yogurt en_US
dc.subject peaches en_US
dc.subject acidity en_US
dc.subject fat en_US
dc.subject iaurt fortificat en_US
dc.subject piersici en_US
dc.subject aciditate en_US
dc.subject grăsime en_US
dc.title Physico-chemical quality evaluation of peach yogurts for children en_US
dc.title.alternative Evaluarea fizico-chimică a calităţii iaurturilor cu piersici pentru copii en_US
dc.type Article en_US L. C. Apostol, E. Albu, A. E. Prisacaru, S. Ropciuc, V. F. Ursachi, Stefan cel Mare University of Suceava, Faculty of Food Engineering, Romania
dc.publicationName Lucrări Stiinţifice USAMV - Iași Seria Horticultură
dc.volume 62
dc.issue 2
dc.publicationDate 2019
dc.startingPage 127
dc.endingPage 132
dc.identifier.eissn 2

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