Volume 18, Issue 117 (2021)                   FSCT 2021, 18(117): 265-276 | Back to browse issues page

‎ 10.52547/fsct.18.117.265

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Keshavarzi M, Sharifan A, Yasini Ardakani S A. Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time. FSCT 2021; 18 (117) :265-276
URL: http://fsct.modares.ac.ir/article-7-50679-en.html
Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time
Mahshid Keshavarzi1 , Anoosheh Sharifan 2, Seyed Ali Yasini Ardakani3
1- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , sharifan2000@yahoo.com
3- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Yazd, Iran.
Abstract:   (1633 Views)
Today, use of functional food, such as probiotic products, is important due to their health benefits against diseases. In this study, the essential oil of Ducrosia anethifolia and Teucrium polium (DAEO and TPEO, respectively) were added to probiotic yogurt (Lactobacillus acidophilus and Bifidobacterium bifidum bacteria) to investigate their effects on the survival of probiotic bacteria during 21 days and assess its various properties. The results showed upon increasing the concentration of DAEO and TPEO, the value of acidity and viscosity of yogurt treatments increased, and the pH and syneresis showed a decreasing trend (P<0.05). The survivability of the investigated probiotic bacteria demonstrated a decreased trend during storage in all treatments, but finally, the number of probiotic bacteria in all treatments was significantly higher than that of the control samples. Based on the results of all tests, the addition of 0.03% of DAEO is the best way to realize the goals of the research.
Keywords: Ducrosia anethifolia, Teucrium polium, physicochemical characteristics, Survival of probiotics, probiotic yogurt
Full-Text [PDF 503 kb]   (789 Downloads)    
Article Type: Original Research | Subject: Food Microbiology
Received: 2021/03/5 | Accepted: 2021/07/3 | Published: 2021/11/1
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.