Sensorial characteristics and rheological properties of probiotic product Catinolact

Gabriel-Dănuț Mocanu; Gabriela Rotaru; Elisabeta Botez; Aida Vasile; Liliana Gîtin; Doina Andronoiu; Oana Nistor; Gabriela Vlăsceanu; Alina Dune

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

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

Abstract

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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