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Study on application of essential oils in yoghurts

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Yoghurt is often preserved by chemical preservatives, such as natamycin and potassium sorbate. In this new era, people tend to concern more about the side effect of chemical preservatives, therefore the use of natural preservative is now more preferred. Essential oil (EO), which possesses antifungal properties and also pleasant flavor, could be an alternative to that issue. However, the effects of EOs application in yoghurts must be studied first. This research studied the effects of essential oil addition on the lactic acid bacteria (LAB) and yeast and mould present, pH, titratable acidity and panelist?s acceptance on the yoghurt properties during 28 days of storage. The effects of time of application (before and after fermentation) and different types of EO (cinnamon, kaffir lime and lemongrass oil) on yoghurt properties were also investigated through sensory analysis. The EO added in yoghurt was on various concentrations, namely 0.04, 0.10 and 0.14 ┬╡L/g. The sensory analysis data showed that addition of kaffir lime oil after fermentation produced yoghurt sample with better properties, while the addition of kaffir lime and cinnamon oil were more favorable than the addition of lemongrass oil. The addition of kaffir lime and cinnamon EOs on various concentration induced the slower rate of LAB growth significantly (p

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B00866

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Detail Information

Series Title

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Call Number

866

Publisher

: Swiss German University., 2011

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Language

English

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Classification

NONE

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Subject(s)

FT

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