Sensory evaluation and rheological behavior of probiotic dairy products with Rosa canina L. and Glycyrriza glabra L. extracts

Authors

  • Mocanu Gabriel-Dănuț Dunarea de Jos University of Galati
  • Rotaru Gabriela Dunarea de Jos University of Galati
  • Botez Elisabeta Dunarea de Jos University of Galati
  • Gîtin Liliana Dunarea de Jos University of Galati
  • Andronoiu Doina-Georgeta Dunarea de Jos University of Galati
  • Nistor Oana Dunarea de Jos University of Galati
  • Vlăsceanu Gabriela S.C. Hofigal Export Import S.A., Bucuresti
  • Dune Alina S.C. Hofigal Export Import S.A., Bucuresti

Keywords:

novel fermented functional food, probiotic products, medicinal plant extracts rosehip (ROSA CANINA L.), liquorice (GLYCYRRIZA GLABRA L.), sensorial attributes, rheological properties

Abstract

A new probiotic product named ROSALACT was obtained from pasteurized milk with medicinal plants extracts (rosehip extract and liquorice extract) using a mixed culture of probiotic bacteria ABT 5, supplied by Chr. Hansen (Copenhagen, Denmark). The probiotic dairy product ROSALACT followed to combine the beneficial effects of probiotic bacteria with the therapeutic virtues of medicinal herbs.
The aim of the present study was to characterize from sensorial and rheological stand point the probiotic product ROSALACT. The novel product was appreciated by the panelists (especially taste, appearance, texture and aftertaste), and rheological measurements show the ROSALACT product is a non-Newtonian fluid, with characteristics independent of time.

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Published

2009-06-02

Issue

No. 4 (2009)

Section

Articles

How to Cite

1.
Sensory evaluation and rheological behavior of probiotic dairy products with Rosa canina L. and Glycyrriza glabra L. extracts. ifrb [Internet]. 2009 Jun. 2 [cited 2026 Nov. 2];(4):32-9. Available from: https://ojs.ugal.ro/index.php/IFRB/article/view/3340

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