Antioxidant activity of yoghurt supplemented with natural additives
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Date
2017-12-31
ORCID
Advisor
Referee
Mark
Journal Title
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Volume Title
Publisher
Mendel University in Brno
Abstract
The aims of this study were the estimation of difference in physiochemical properties
and antioxidant activity of yoghurts supplemented by different natural additives. In addition,
the changes in physiochemical properties and antioxidant activity during five weeks storage were
performed. The change in antioxidant activities was evaluated using the ABTS radical cations
decolorizing assay. The statistical analysis showed that the yoghurt samples with the natural
supplement have higher antioxidant activity than the plain yoghurt. In addition, the storage period
affect the yoghurt properties by increasing its acidity and antioxidant activities by increasing
the storage time. Furthermore, the plain and supplemented yoghurts are still consumable until the fifth
week of storage but the favourable time to consume it with its higher antioxidant capacity is
the 3rd week of storage.
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Peer-reviewed
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en
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Defence
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(C) Mendel University in Brno