YOGHURT WITH GOJI BERRY FRUITS (LICIUM BARBARUM L.)

• Main Authors: Ira Taneva, Tsvetan Valev
• Format: Article
• Language: English
• Published: Trakia University 2019-07-01
• Series: Applied Researches in Technics, Technologies and Education
• Subjects: fruit yogurt; goji berry; fermentation
• Online Access: https://sites.google.com/a/trakia-uni.bg/artte/articles/artte-vol-7-no-2/Ira%20Taneva%2C%20Tsvetan%20Valev.%20YOGHURT%20WITH%20GOJI%20BERRY%20FRUITS%20%28LICIUM%20BARBARUM%20L.%29.pdf

A yoghurt was obtained with the addition of goji berry (Lycium barbarum L.) fruits. The sequence of technological operations has been established. The active acidity of the yoghurt samples was determined during coagulation and in the storage period for 20 days (1, 10 and 20 days). During storage, pH and syneresis decreases. As a result of organoleptic assessments, yogurt with a 4% addition of goji berry fruits is preferred after a control sample. The study shows that goji berries can be used in the production of yoghurt as a functional nutritional ingredient.