Volume 16, Issue 94 (2019)
FSCT 2019, 16(94): 127-138 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Karami M, Khodakarami M. Evaluation of the Effects of Aloe Vera Extract on Chemical and Microbial Properties of Low Fat Stirred Probiotic Yoghurt. FSCT 2019; 16 (94) :127-138
URL: http://fsct.modares.ac.ir/article-7-35338-en.html
URL: http://fsct.modares.ac.ir/article-7-35338-en.html
1- Assistant professor, Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran , mkarami@basu.ac.ir
2- M.Sc. Student of Food Science and Technology, Department of Food Science and Technology, Faculty of Agriculture, Mahallat Azad University, Mahallat, Iran
2- M.Sc. Student of Food Science and Technology, Department of Food Science and Technology, Faculty of Agriculture, Mahallat Azad University, Mahallat, Iran
Abstract: (3824 Views)
Yogurt is a fermented dairy product, which is a popular product throughout the world and has positive effects on public health, due to its nutritional properties. Aloe vera extract is a kind of vegetable derivative, which has high nutritional value and antibacterial properties. In this research the effects of Aloe vera extract (0.5, 1, 1.5, 2% w/w) addition on the textural (syneresis), chemical (pH, acidity), viability of yoghurt probiotic microorganisms, yeast and mold, antioxidant properties and sensorial attributes of stirred probiotic yogurts were investigated during the shelf life (1st, 7th, 14th and 21thday of production). The results showed addition of Aloe vera extract decreased the pH value and increased acidity but decreased syneresis. Bifidobacterium and Lactobacillus viability increased with Aloe Vera extract addition but yeast and mold counts decreased. The addition of Aloe vera extract increased antioxidant properties of yoghurt. Sensorial analysis indicated that panelists preferred yogurt samples with low Aloe vera extract rates. However, higher rates of Aloe vera extract affected the flavor and overall acceptability and lowered their panelist scores. During time, pH decreased and acidity and syneresis increased. Overall, it was concluded that the best treatment from all aspects, was 0.5% Aloe vera extract.
Article Type: Original Research |
Subject:
Food formulations
Received: 2019/07/30 | Accepted: 2020/01/7 | Published: 2019/12/1
Received: 2019/07/30 | Accepted: 2020/01/7 | Published: 2019/12/1
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |