Effects of using combined essential oils on quality parameters of bio-yogurt
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.42, sa.1, 2018 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 42 Sayı: 1
- Basım Tarihi: 2018
- Doi Numarası: 10.1111/jfpp.13332
- Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Anahtar Kelimeler: combined effect, essential oil, probiotic, texture
- Atatürk Üniversitesi Adresli: Hayır
Özet
Present study aims to develop a new type of probiotic yogurt with ginger and chamomile essential oils (EOs) at therapeutic levels (0.2 and 0.4%) by evaluating its some physical, chemical, microbiological and sensory characteristics. Probiotic types of yogurt samples and those with 0.4% ginger EO gave the largest counts of viable probiotic bacteria in the rates of 8.32 cfu/g and 8.01 cfu/g, respectively. It gave larger syneresis rate (8.64 mL/25 g) on the first day than the rest of the samples while C1 (only probiotic strain with direct vat set starter culture) sample represented the lowest rate (5.9 mL/25 g) on day 21. Among the samples with various contents, C2 (inoculated probiotic strain with 0.2% essential oil ginger) and C3 (inoculated probiotic strain with 0.4% essential oil ginger) were found to be organoleptically the most acceptable with close scores to that of control.