DEVELOPMENT AND CHARACTERIZATION OF A NOVEL FOOD PRODUCT: YOGURT WITH GRAPEFRUIT ESSENTIAL OIL CAPSULES
ROXANA E. GHEORGHITA 1*, OANA C. IATCU 1, LIDIA PETCU 2, ADRIANA DABIJA 3 1. “Stefan cel Mare” University of Suceava, College of Medicine and Biological Sciences, 720229, Suceava, Romania
2. SC. Enzyme & Derivates SA, 617512, Neamt, Romania
3. “Stefan cel Mare” University of Suceava, Faculty of Food Engineering, 720229, Suceava, Romania
*Corresponding author: roxana.puscaselu@usm.ro
Biopolymers have many properties important for food industry. Due to their high biocompatibility and targeted release, they can be used for development of novel, functional food. Grapefruit is a citrus with benefits for consumer’ health, especially as anti-obesity or anti-diabetic agent. The aim of this paper was to develop a new functional product: yogurt with capsules of grapefruit essential oil. Thus, yoghurt with 10 %, respectively 20 % capsules were obtained by simulating the industrial process. In order to establish the optimal stage of the process for capsules’ addition, they were added before and after fermentation. According to the results, products with good sensorial properties was developed, no matter the addition time, but better results in order of syneresis, water holding capacity and acidity were observed for samples with capsules added before fermentation process. The yogurt with grapefruit essential oil capsules represents a good idea for a novel functional food product.
