DefinePK

Abstract

ABSTRACT


Enhancement of yogurt texture is become important factor to improve the quality
of yogurt. This study was aimed to evaluate the effect of Allium sativum
or Cinnamomum verum water extracts on some physicochemical parameters
of the yogurt. Water extract of A. sativum or C. verum was incubated
in yogurt during fermentation and the changes of production of exopolysaccharides
EPS, Water Holding Capacity WHC, Susceptibility to Syneresis STS and rheological
properties of yogurt during 21 days of refrigerated storage were investigated.
The presence of herbal extracts in yogurt enhanced the yield of EPS as compared
to the absence during storage up to 21 days. WHC of yogurt significantly increased
in the presence of herbal extract compared to the absence overall storage period
for A. sativum-yogurt and on day 14 and 21 of storage for C. verum-yogurt.
STS of fresh plain-, A. sativum-and C. verum-yogurts were 38.1,
37.8 and 35.5, respectively. However, refrigerated storage decreased STS p0.05
to 33.9, 23.6 and 24.5 for plain-, A. sativum-and C. verum-yogurts
respectively after two weeks of storage. Rheological analysis showed that plain
yogurt have higher values of G146
elastic modulus and G146146 viscous
modulus than herbal yogurt. The apparent viscosity of yogurt indicated shear
thinning behaviour. In conclusion, although the presence of A. sativum or
C. verum water extract in yogurt did not improve the final texture of yogurt
however such additives that were included into yogurt upon preparation could
improve the physicochemical properties of yogurt such as EPS production, WHC
and STS.

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