Effects of using combined essential oils on quality parameters of bio‐yogurt |
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| Authors: | Filiz Yangilar Pinar Oguzhan Yildiz |
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| Affiliation: | 1. Department of Nutrition and Dietetics, Faculty of Health Sciences, Erzincan University, Erzincan, Turkey;2. Department of Food Engineering, Engineering Faculty, Ardahan University, Ardahan, Turkey |
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| Abstract: | 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. Practical applications Antibacterial and antioxidant activities of essential oils have received considerable attention in food preservation. During bio‐yogurt storage, the edible film incorporating ginger and chamomile essential oils showed reducing effect on the microbial growth and extended the shelf‐life of samples. |
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| Keywords: | combined effect essential oil probiotic texture |
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