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<metadata xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:dc="http://purl.org/dc/elements/1.1/"><dc:title>Fortification of yogurt with fruits of Hottentot-fig (Carpobrotus edulis L.)</dc:title><dc:creator>Bratkič,	Kim	(Avtor)
	</dc:creator><dc:creator>Čanžek Majhenič,	Andreja	(Mentor)
	</dc:creator><dc:creator>Custodio,	Luisa Margarida	(Komentor)
	</dc:creator><dc:subject>Carpobrotus edulis</dc:subject><dc:subject>bioactivity</dc:subject><dc:subject>halophyte plants</dc:subject><dc:subject>phenolics</dc:subject><dc:subject>yogurt</dc:subject><dc:subject>functional foods</dc:subject><dc:subject>physicochemical properties</dc:subject><dc:subject>nutritional properties</dc:subject><dc:description>Food additives are crucial in the food industry to ensure a longer shelf-life of food products, enable its mass production, widespread distribution, and expansion to new markets. But the intake of synthetic food additives is linked with a higher incidence of several health problems, including allergies and cancer. Additionally, consumers are determined in pursuing healthier habits by the use of foods promoting positive effects on health in addition to their basic nutritional purposes, i.e., functional foods. Salt-tolerant plants, i.e., halophytes, such as Carpobrotus edulis have evolved several adaptations in response to different stresses, such as high salinity levels, including the synthesis of highly bioactive compounds, such as phenolics. This is the first study done on the addition Hottentot-fig extract as an additive into yogurts, and it shows promising results. The incorporation of Hottentot-fig extract into dairy matrix showed a significantly higher antioxidant activity than the control sample at all storage times and can be considered as a source of phenolics. Moreover, the extracts showed to be nontoxic. Overall, the addition of extracts also did not negatively affect quality parameters such as syneresis and water holding capacity and possibly even improve the quality of yogurt, with phenolics interacting with yogurt proteins and stabilizing the gel matrix. In terms of physiochemical properties (pH and color) were not affected by the addition of the Hottentot-fig extracts. While the addition of the Hottentot-fig extracts caused a slight change in nutritional properties, such as increased ash content.</dc:description><dc:publisher>[K. Bratkič]</dc:publisher><dc:date>2022</dc:date><dc:date>2022-05-21 07:15:54</dc:date><dc:type>Magistrsko delo/naloga</dc:type><dc:identifier>136794</dc:identifier><dc:identifier>UDK: 637.146.34:664.022.3:641.1</dc:identifier><dc:identifier>VisID: 203488</dc:identifier><dc:identifier>COBISS_ID: 108795907</dc:identifier><dc:language>sl</dc:language></metadata>
