Effects of floral honey and pressed flax seeds on intensity of yogurt aroma, sweetness and sour taste of yogurts during storage
Keywords:Yogurt, honey, pressed flax seeds, sensory properties
The aim of this study was to evaluate chosen sensory properties of yogurts without any additions of honey and pressed flax seeds (K) and with the different addition of floral honey (1, 3 and 5%) and with the same addition (0.5%) of pressed flax seeds (PA, PB and PC) during storage. These samples were analysed during 14 days of storage at cooling temperature (6 ±1 °C). Sensory properties - intensity of yogurt aroma, sweetness and sour taste were evaluated. Sensory evaluation was carried out in the 1st, 7th and 14th day following the yogurts production. The control samples had the most significant yogurt aroma this sample had also the highest sour taste and the lowest sweet taste throughout the storage. In all of analysed samples, the sourest taste was observed 14th day of storage. The sweet taste of yogurts with honey addition increased compared to control samples however the sweetest taste of samples with addition of honey was 1st day following the yogurt production. Optimum sweetness was determined with the samples of yogurts containing 5% of floral honey. Floral honey added into the yogurts has positive effect on their sensory properties. The pressed flax seeds have no effect on sensory properties of yogurts. The enrichment of yogurts with honey and pressed flax seeds is high recommended because they have a lot of beneficial nutritional properties and improve the sensory quality of the final product.
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