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


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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
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:   (1781 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.
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Article Type: Original Research | Subject: Food Microbiology
Received: 2021/03/5 | Accepted: 2021/07/3 | Published: 2021/11/1

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