Liofilizuotomis daržovėmis praturtinto jogurto juslinis vertinimas

Abstract

Yogurt is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make as known as „yogurt cultures“. Dairy yogurt is produced using culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. The aim of the study was to evaluate sensory properties of yogurts: taste, odour, consistency, appearance and colour. Were made six samples of yogurts: I var. (control) – natural yogurt, without vegetables; II var. – yogurt with tomato and red basil; III var. – yogurt with tomato, green basil and onion; IV var. – yogurt with tomato and onion; V var. – yogurt with red pepper and summer savory; VI var. – yogurt with mushroom and onion. The best taste, odour and consistency was natural yogurt, without vegetables (I var.). The best appearance and colour was yogurt with red pepper and summer savory (V var.)