Statistical modeling of the process syneresis of the production of yogurt with water extract of Rosa canina

Abstract

The role of antioxidants on the health of the human body begins to be explored in depth in the second half of the 20-th century with the discovery of the so-called free radicals. In this paper we explore the effect of Rosa canina as a natural antioxidant. The aim of the study is to find the dependency between percent water extract of Rosa canina and the amount of separated whey in preparation of yogurt. The process of separating the whey is crucial for good quality yogurt- texture, acidity, formation of the flavor of the milk. The results of statistical analysis show that 5% water extract of the fruits of Rosa canina does not affect significantly the amount of separated whey in the process syneresis.