title: The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts.
abstract: BACKGROUND
  Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fibre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, flavour profile etc. The present work was established to study the effect of selected vegetables addition on the rheological, textural, microbiological and flavour profile parameters of yoghurts.
  
  
  METHODS
  The vegetable preparations (carrot, pumpkin, broccoli and red sweet pepper) were added (10% w/w) to the processed cow's milk fermented with DVS yoghurt culture. Texture profile analysis, determination of viscosity, susceptibility to syneresis and descriptive flavour evaluation were conducted at the 1st, 7th and 14th day after production. Additionally, microbiological studies were performed for 28 days, at 7-day intervals.
  
  
  RESULTS
  The highest apparent viscosity and adhesiveness were obtained for the carrot yoghurt, whereas yoghurt with pumpkin was the least susceptible to syneresis. The other texture parameters were not affected by the addition of vegetables. Broccoli and red sweet pepper flavours were dominating in the fermented milks fortified with these vegetables, whereas carrot and pumpkin flavours were less distinctive. Yoghurt supplemented with red sweet pepper got the highest sensoric acceptability. The number of starter bacteria was not influenced by the vegetable additives, except for pumpkin yoghurt, which contained lower population of lactobacilli.
  
  
  CONCLUSIONS
  Among all tested vegetables, carrot additive had the greatest potential to improve yoghurt structure, whereas red sweet pepper imparted the most acceptable flavour.
authors.affiliation: Department of Animal Product Technology, University of Agriculture in Krakow, Poland.
authors.forename: Dorota
authors.initials: D
authors.lastname: Najgebauer-Lejko
authors.affiliation: Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Krakow, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Tabaszewska
authors.affiliation: Department of Animal Product Technology, University of Agriculture in Krakow, Poland.
authors.forename: Tadeusz
authors.initials: T
authors.lastname: Grega
mesh_terms: D000818:Animals; D001937:Brassica; D002212:Capsicum; D028464:Cucurbita; D018552:Daucus carota; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D063427:Food Quality; D006801:Humans; D007778:Lactobacillus; D008892:Milk / Q000382:microbiology; D013649:Taste; D014675:Vegetables; D014783:Viscosity; D015014:Yogurt / Q000032:analysis* / Q000382:microbiology
keywords: flavour profile; lactic acid bacteria; texture; vegetables; yoghurt