Effect of additives to microbiological quality of yogurts

The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85 °C for 5 min and flour, powder and fiber were irradiated for 20 min in three replicates. It was monitored: Lactic acid bacteria (LAB) - 72 hours at 30 °C (ISO 13721:1998) and yeasts and moulds - 5 days at 25 °C (ISO 21527-1:2009). During storage, the number of LAB was increased to match the initial concentration of yogurt with addition chia flour (concentration 1, 3, 5%) and quinoa flour (1%). The addition of nopal powder, apple or bamboo fiber to yogurt showed a tendency to decrease the number of LAB compared with its initial concentration. All samples were compared with the control yogurt without addition whatever flour, powder or fiber. The amount of yeasts and moulds was increased with the increasing addition of fiber in yogurts. The lowest amount of yeasts and moulds was in yogurt with the bamboo fiber. On the other hand the highest amount was in yogurt with chia flour.

Organic products, consumer behavior on market and european organic product market situation

The market of organic products around the world increased its volume in Central and Eastern Europe with organic food market has a number of shared features, which include the relatively low demand for organic food, low share of regular customers, the problems of producers marketing, the lack of enterprises which process organic products. Consumer behavior purchasing organic foods is influenced by several factors, among which is dominated consumer personality, income, finances and lifestyle, as well as psychological factors such as perception, motivation, learning, cognition and attitudes. Cultural and social factors in consumer behavior exhibit a lesser degree. Organic fruit and organic vegetables quality is generally higher for content of biologically active substances such as vitamins, polyphenols and flavonoids. The content of pesticide residues in organic food is significantly lower than conventional production. Regular monitoring of chemical and microbiological safety of organic products already in the primary production occurring in the raw state and after working in various sectors of food, an intensification of awareness raising and targeted increased support for organic agriculture. Multifunctional sector and increased support for family farms oriented for sectors with higher added value than the home sale, production processing on the farm and so on. By support of the sale of high quality domestic production by the state will be possible to persuade more people to personal health status and greater consumption of organic food  affects the health and prevent the occurrence of various diseases.