Very simple and selective methods are presented to determine the amino acid tryptophan (Trp) and the biogenic amine tryptamine (Tryp), both compounds with an indole-type molecular structure by the methodology named Heavy Atom Induced-Room Temperature Phosphorescence (HAI-RTP) which constitutes the first time that HAI-RTP has been used to detect compounds with non-naphthalenic structures in thei...

Štern P., pokorný J., Šedivá A., Panovská Z. (2008): Rheological and sensory characteristics of yoghurt-modified mayonnaise. Czech J. Food Sci., 26: 190–198. Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and...

Stirred yoghurts with different fruit homogenates (papaya, kiwi, pineapple and kaki and control (without additive) were prepared and stored up to 14 days at 5±1°C. Sugar and fruit homogenates were added at the rate of 5 and 10% w/w respectively. The results revealed that, significant differences were observed in proteolytic activity, acidity, protein and fibers contents among all treatments. Ad...

Radio frequency (RF) heating was applied to stirred yoghurt after culturing in order to enhance the shelf-life and thereby meet industrial demands in countries where the distribution cold chain cannot be implicitly guaranteed. In parallel, a convectional (CV) heating process was also tested. In order to meet consumers' expectations with regard to texture and sensory properties, the yoghurts wer...

Butyric acid (C4) and pyroglutamic (pGlu) exert significant beneficial effects on human health. In this study, the influence of probiotics (Lactobacillus acidophilus Bifidobacteria) and/or prebiotics (1 3% inulin fructo-oligosaccharides) content C4 pGlu in yoghurt during shelf-life period was evaluated. The contents were determined probiotic, prebiotic synbiotic yoghurts 30 days storage at 4 °C...

Caspian Sea yoghurt has lower acidity and is thicker than common yoghurt. contains probiotic bacteria that improve the balance of intestinal microflora. This research aimed to determine antioxidant activity sea enriched with two different herbs, ginger sappanwood, at concentrations 5, 10 15% w/v. The pH, total phenol, antioxidant, LAB, antibacterial were measured best products. results showed e...

Liquid-enriched powder (LOPP) and pulp-enriched (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol unsaturated fatty acids, but also understand the lipids-phenolics interaction by simultaneous incorporation of oil. POPP (2%) LOPP (1%) addition yoghurt allowed fulfilling condition being a “source fibre” provided 5 ...

Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results indicated that increases in volatile compounds (acetaldehyde, 2-butanone, 2-nanonane, ethyl acetate), titratable acidity, ash and fat contents inversely correlated with the overall ...

Eight single-strain lactic streptococci, three commercial cheese starters, and six lactic acid bacteria isolated from yoghurt were examined for their susceptibility to penicillin, cloxacillin, tetracycline-hydrochloride and streptomycin. The ranges of the antibiotics causing 50% inhibition of the bacteria were (mug/ml): penicillin, 0.009 to 0.20; cloxacillin, 0.24 to 2.50; tetracycline, 0.09 to...