Open AccessThe antioxidant properties of fermented milk products enriched with resveratrol and syrups of hawthorn
Author(s) -
Sanam Nadirova,
Yuriy Sinyavskiy,
Zhaniha Lessova,
Zhanar Nabiyeva,
Sanаvar Azimova
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/315/4/042041
Subject(s) - food science , resveratrol , organoleptic , fermentation , chemistry , antioxidant , taste , biochemistry
The article presents data on the antioxidant properties of a fermented milk product with resveratrol and hawthorn syrup, obtained experimentally by amperometric method. The purpose of this study was to obtain yogurt enriched with encapsulated resveratrol and hawthorn syrup in various proportions. An increase in the antioxidant activity of a fermented milk product with resveratrol and hawthorn syrup, taken in an amount of 15%, has been proven. Based on organoleptic ratings, a 15% level was selected for further study. Optimized yoghurt was compared to controls for texture, consistency, taste, and smell. The results of the study show the possibility of enriching yogurt with encapsulated resveratrol and hawthorn syrup to enhance the functional properties of the finished product.