DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0068

VYUŽITÍ PLODŮ BEZU ČERNÉHO (SAMBUCUS NIGRA L.) PŘI OBOHACOVÁNÍ JOGURTŮ / THE USE OF ELDERBERRIES (SAMBUCUS NIGRA L.) IN YOGURT ENRICHMENT

Simona Janoušek Honesová1, Eva Dadáková2, Sára Brožíková1, Tereza Janů1, Eva Baldíková1, Lucie Hasoňová1, Thi Thu Hang Vo1, Pavla Moudrá3, Eva Samková1
1 Katedra potravinářských biotechnologií a kvality zemědělských produktů, Fakulta zemědělská a technologická, Jihočeská univerzita v Českých Budějovicích, Studentská 1668, 370 05 České Budějovice
2 Katedra aplikované chemie, Fakulta zemědělská a technologická, Jihočeská univerzita v Českých Budějovicích, Studentská 1668, 370 05 České Budějovice
3 Ústav laboratorní diagnostiky a veřejného zdraví, Zdravotně sociální fakulta, Jihočeská univerzita v Českých Budějovicích, J. Boreckého 1167/27, 370 11 České Budějovice

The aim of the work was to verify the use of elderberry (Sambucus nigra L.) in the enrichment of yogurts. For this purpose, yogurts with a 10% addition of skimmed milk powder and three types of jam (elderberry+strawberry (ES), elderberry+blueberry (EB), elderberry+blackcurrant (EC) in a ratio of 1:1) were produced. The addition of jams to yogurts was 10%. The contents of L-ascorbic acid (AA), total monomeric anthocyanins, total polyphenols (TPC), and antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method were determined in the jam samples. TPC and DPPH were determined in the yogurt samples. It was found that EC jam had higher AA and TPC contents and higher DPPH values than ES and EB. Compared to white yogurt, TPC and DPPH increased in all tested fruit yogurts. The results indicated that elderberry can be used to increase the antioxidant properties of yogurt.

Keywords: yogurt; jam; biologically active substances; elderberry; blackcurrant; strawberry; blueberry

pages: 68-78, online: 2025



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