Detail publikačního výsledku

Antioxidant activity of yoghurt supplemented with natural additives

ANANBEH, H.; VOBĚRKOVÁ, S.; KUMBÁR, V.

Originální název

Antioxidant activity of yoghurt supplemented with natural additives

Anglický název

Antioxidant activity of yoghurt supplemented with natural additives

Druh

Stať ve sborníku v databázi WoS či Scopus

Originální abstrakt

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.

Anglický abstrakt

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.

Klíčová slova

Yoghurt; natural additives; antioxidant activity; Trolox equivalent

Klíčová slova v angličtině

Yoghurt; natural additives; antioxidant activity; Trolox equivalent

Autoři

ANANBEH, H.; VOBĚRKOVÁ, S.; KUMBÁR, V.

Rok RIV

2019

Vydáno

31.12.2017

Nakladatel

Mendel University in Brno

ISBN

978-80-7509-529-9

Kniha

MendelNet 2017

Strany od

826

Strany do

831

Strany počet

6

URL

https://mendelnet.cz/artkey/mnt-201701-0090_Antioxidant-activity-of-yoghurt-supplemented-with-natural-additives.php?back=/magno/mnt/2017/mn1.php?secid=4

Plný text v Digitální knihovně

http://hdl.handle.net/11012/84171

BibTex

@inproceedings{BUT148706,
  author="Hanadi Abd Al Rahman Ali {Ananbeh} and Stanislava {Voběrková} and Vojtěch {Kumbár}",
  title="Antioxidant activity of yoghurt supplemented with natural additives",
  booktitle="MendelNet 2017",
  year="2017",
  pages="826--831",
  publisher="Mendel University in Brno",
  isbn="978-80-7509-529-9",
  url="https://mendelnet.cz/artkey/mnt-201701-0090_Antioxidant-activity-of-yoghurt-supplemented-with-natural-additives.php?back=/magno/mnt/2017/mn1.php?secid=4"
}