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The use of various ingredients in the formulation of yogurt, in order to diversify a dairy product particularly appreciated by consumers, is a constant concern for industry specialists. The paper proposes the use pumpkin seeds in the recipe of a classic yogurt, in order to improve its physico-chemical, textural and sensory characteristics. Pumpkin seeds, like other oilseeds, are in the attention of specialists because they are a very good source of proteins and dietary fibers. For the consumer, the increase in the...

The use of various ingredients in the formulation of yogurt, in order to diversify a dairy product particularly appreciated by consumers, is a constant concern for industry specialists. The paper proposes the use pumpkin seeds in the recipe of a classic yogurt, in order to improve its physico-chemical, textural and sensory characteristics. Pumpkin seeds, like other oilseeds, are in the attention of specialists because they are a very good source of proteins and dietary fibers. For the consumer, the increase in the...

In this paper we used the research done in a previous laboratory study in which we optimized the addition of seabuckthorn powder, rosehip powder and grape seed extract to the classic yogurt formulation. Yogurt with the best physicochemical and sensory properties was obtained by adding 1.5% rosehip powder and 0.5% grape seed extract, respectively 1.75% seabuckthorn powder and 0.25% grape seed extract to its manufacturing formulation. Prior to inoculation, the ingredients mixture was pasteurized at 85В°C for 30 minu...

In this paper we used the research done in a previous laboratory study in which we optimized the addition of seabuckthorn powder, rosehip powder and grape seed extract to the classic yogurt formulation. Yogurt with the best physicochemical and sensory properties was obtained by adding 1.5% rosehip powder and 0.5% grape seed extract, respectively 1.75% seabuckthorn powder and 0.25% grape seed extract to its manufacturing formulation. Prior to inoculation, the ingredients mixture was pasteurized at 85В°C for 30 minu...