Comparative analysis of yoghurts obtained with bioactive compounds

Abstract

The yoghurt is a fermented milk product that offers many benefits to the heath of the consumer and can be eaten from an early age. The bioactive compounds with which we decided to enrich the quality of yoghurt are different volatile oils that have antimicrobial and antioxidant effect. The objectives of the research are to examine the decision makers in the process of purchasing a dairy product obtained with bioactive compounds, the sensory analysis of several types of yoghurt by a team of tasters, the determination of lactic acid and pH determination. The volatile oils were encapsulated with sodium alginate and then were formed spherical capsules. Four types of yoghurt with bioactive compounds were obtained: yoghurt from cow's milk with the addition of mint volatile oil encapsulated in sodium alginate, yoghurt from cow's milk with the addition of basil volatile oil encapsulated in sodium alginate, yoghurt from cow's milk with the addition of fennel volatile oil encapsulated in sodium alginate and yoghurt from cow's milk with the addition of sea buckthorn volatile oil encapsulated in sodium alginate. The research was accomplished on the first day, on the seventh day and on the fourteenth day after the yoghurt was made. The obtained results have shown that the volatile oils with antimicrobial and antioxidant effects (mint oil, fennel oil and basil oil) increase the shelf life of yoghurt. Sea buckthorn volatile oil has a low antimicrobial activity and therefore it cannot increase the shelf life of yoghurt. All of these volatile oils offer many benefits to the health of consumers and the yoghurt fits perfectly into the current trend.