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dc.contributor.authorPytel, Roman
dc.contributor.authorCwiková, Olga
dc.contributor.authorOndrušíková, Sylvie
dc.contributor.authorNedomová, Šárka
dc.contributor.authorKumbár, Vojtěch
dc.date.accessioned2021-06-14T00:02:14Z
dc.date.available2021-06-14T00:02:14Z
dc.date.issued2018
dc.identifier43914777
dc.identifier.issn1338-0230 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1278
dc.description.abstractThe objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85oC for 5 min and flour, powder and fiber were irradiated for 20 min in three replicates. It was monitored: Lactic acid bacteria (LAB) - 72 hours at 30oC (ISO 13721:1998) and yeasts and moulds - 5 days at 25oC (ISO 21527-1:2009). During storage, the number of LAB was increased to match the initial concentration of yogurt with addition chia flour (concentration 1, 3, 5%) and quinoa flour (1%). The addition of nopal powder, apple or bamboo fiber to yogurt showed a tendency to decrease the number of LAB compared with its initial concentration. All samples were compared with the control yogurt without addition whatever flour, powder or fiber. The amount of yeasts and moulds was increased with the increasing addition of fiber in yogurts. The lowest amount of yeasts and moulds was in yogurt with the bamboo fiber. On the other hand the highest amount was in yogurt with chia flour.en
dc.format186-194
dc.publisherZdruzenie HACCP Consulting
dc.relation.ispartofPotravinárstvo
dc.relation.urihttp://dx.doi.org/10.5219/886
dc.rightsCC BY 3.0
dc.rights.urihttps://creativecommons.org/licenses/by/3.0/
dc.subjectChiaen
dc.subjectDairy producten
dc.subjectFiberen
dc.subjectNopalen
dc.subjectQuinoaen
dc.titleEffect of additives to microbiological quality of yogurtsen
dc.typeJ_ČLÁNEK
dc.date.updated2021-06-14T00:02:13Z
dc.description.versionOA
local.identifier.doi10.5219/886
local.identifier.scopus2-s2.0-85043480355
local.number1
local.volume12
local.identifier.obd43914777
local.identifier.e-issn1337-0960
dc.project.IDAF - IGA - 2017 - tym006
dc.project.IDVliv aditiv na reologické chování potravin a surovin určených k jejich výrobě
dc.identifier.orcidPytel, Roman 0000-0001-6500-1918
dc.identifier.orcidCwiková, Olga 0000-0003-0175-3402
dc.identifier.orcidOndrušíková, Sylvie 0000-0002-6608-0889
dc.identifier.orcidNedomová, Šárka 0000-0001-8840-7849
dc.identifier.orcidKumbár, Vojtěch 0000-0003-3987-4613
local.contributor.affiliationAF


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Zobrazit minimální záznam

CC BY 3.0
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