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Volume 91, Issue 12 , Pages 4484-4491 , December 2008

French Marine Bark Extract Pycnogenol as a Possible Enrichment Ingredient for Yogurt

Received 8 April 2008 ,Accepted 18 August 2008.

pH in controls and in yogurts with different concentrations of Pycnogenol during shelf-life. C: control; Cw: control with added water; Pyc1: 10mg of Pycnogenol per 125g of yogurt; Pyc2: 20mg of Pycnog

pH in controls and in yogurts with different concentrations of Pycnogenol during shelf-life. C: control; Cw: control with added water; Pyc1: 10mg of Pycnogenol per 125g of yogurt; Pyc2: 20mg of Pycnogenol per 125g of yogurt; Pyc3: 40mg of Pycnogenol per 125g of yogurt.
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Titratable acidity (g of lactic acid per 100g) in controls and in yogurts with different concentrations of Pycnogenol during shelf-life. C: control; Cw: control with added water; Pyc1: 10mg of Pycnoge

Titratable acidity (g of lactic acid per 100g) in controls and in yogurts with different concentrations of Pycnogenol during shelf-life. C: control; Cw: control with added water; Pyc1: 10mg of Pycnogenol per 125g of yogurt; Pyc2: 20mg of Pycnogenol per 125g of yogurt; Pyc3: 40mg of Pycnogenol per 125g of yogurt.
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Sugar content in yogurt samples during shelf-life. C: control; Cw: control with added water; Pyc1: 10mg of Pycnogenol per 125g of yogurt; Pyc2: 20mg of Pycnogenol per 125g of yogurt; Pyc3: 40mg of Pyc

Sugar content in yogurt samples during shelf-life. C: control; Cw: control with added water; Pyc1: 10mg of Pycnogenol per 125g of yogurt; Pyc2: 20mg of Pycnogenol per 125g of yogurt; Pyc3: 40mg of Pycnogenol per 125g of yogurt.
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Protein content in yogurt samples during shelf-life. C: control; Cw: control with added water; Pyc1: 10mg of Pycnogenol per 125g of yogurt; Pyc2: 20mg of Pycnogenol per 125g of yogurt; Pyc3: 40mg of P

Protein content in yogurt samples during shelf-life. C: control; Cw: control with added water; Pyc1: 10mg of Pycnogenol per 125g of yogurt; Pyc2: 20mg of Pycnogenol per 125g of yogurt; Pyc3: 40mg of Pycnogenol per 125g of yogurt.
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