文章基本信息

标题：The antioxidant properties of fermented milk products enriched with resveratrol and syrups of hawthorn
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作者：Sanam Nadirova ; Yuriy Sinyavskiy ; Zhaniha Lessova 等
期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2019
卷号：315
期号：4
页码：1-5
DOI：10.1088/1755-1315/315/4/042041
出版社：IOP Publishing
摘要：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.