Impact of sea buckthorn berries (Hippophae rhamnoides) on yoghurt biological value and quality

In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yoghurt. Yoghurt samples were prepared with puree different concentrations - 1%, 3%, 5%, 7%. Thus, research done determine on quality The obtained results demonstrate that fat content is decreasing from 4.43 % for sample 1% 4.21 7% buckthorn, fact caused by addition, which replaces milk quantity. protein all meets requirements regulation products (min. 1.6%), ranging 3.29% 2.6%. During fermentation storage, acidity values are increasing most noticeable highest due significant intake acids speed up acidification. Following organoleptic examination, it deduced 5% added has favorable characteristics consumer, but latter be improved because they have over 35% serum release.