Sensorial characteristics and rheological properties of probiotic product Catinolact

Auteur/ices

  • Gabriel-Dănuț Mocanu Bioengineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Gabriela Rotaru Bioengineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Elisabeta Botez Bioengineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Aida Vasile Bioengineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Liliana Gîtin Bioengineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Doina Andronoiu Bioengineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Oana Nistor Bioengineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Gabriela Vlăsceanu S.C. Hofigal Export Import S.A., Bucureşti
  • Alina Dune S.C. Hofigal Export Import S.A., Bucureşti

Mots-clés :

new dairy product, sea-buckthorn extract, liquorice extract, flowing proprieties, sensorial attributes

Résumé

The probiotic product CĂTINOLACT was prepared from cow milk and medicinal plant extracts – sea-buckthorn and liquorice – using a mixed thermophilic culture of probiotic bacteria ABY 3 provided by the Chr. Hansen company, Copenhagen, Denmark. The probiotic dairy product CĂTINOLACT seeks to combine the favorable effects of probiotic bacteria and the therapeutic virtues of the medicinal plants.
The aim of this study was to characterize the probiotic CĂTINOLACT product from a sensorial and rheological point of view. The new product thus obtained was evaluated by panelists (especially the taste, the appearance and the mouthfeel sensation) and the rheological measurements showed that the CĂTINOLACT product is a non-newtonian fluid with time-independent characteristics.

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Publiée

2009-06-15

Numéro

Vol. 33 No 1 (2009)

Rubrique

Articles

Comment citer

« Sensorial characteristics and rheological properties of probiotic product Catinolact ». 2009. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 33 (1): 64–69. https://ojs.ugal.ro/index.php/food/article/view/3646.

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