The effect of ajowan oil on the physicochemical, sensory and microbial parameters of yogurt (low-fat with mold)
Journal Title: Journal of Research in Ecology - Year 2016, Vol 4, Issue 2
Abstract
The purpose of the current research is to investigate the effects of ajowan oil on physicochemical, organoleptic, microbiological and shelf life of set yogurt (low-fat mold yogurt). Factorial test was used to analyze the data in a completely randomized design. SAS (9.1 version) software was used for the statistical analysis. The extraction process was done through water distillation in the Clevenger apparatus. Ajowan oil was added to the produced yogurt in vitro in the concentrations of 20, 40, 60, 80 ppm after the starter and before packaging stages. The produced yogurt was evaluated physicochemically, microbiologically and also subjected to organoleptic studies (5 spotted hedonic) within 28 days at specified interval times. The evaluated treatments of the study included oil concentrations (20, 40, 60 and 80 ppm) and time (0, 7, 14, 21 and 28 days). The parameters such as the pH, acidity, Water Holding Capacity (WHC), mold and yeast counting and organoleptic properties of yogurt were evaluated. The analysis of variance showed that the effect of the treatments of concentration, time and their reaction was significant on these properties (P<0.05). Also, the addition of ajowan oil had a significant effect on the physicochemical, organoleptic and microbiological properties (P<0.05). In general, the results showed that the addition of ajowan oil to the yogurt led to reduced microbial spoilage and controlled the acidity increase and pH decrease of yogurt and decreased the WHC. Ajowan oil (60 ppm) had a favorable impact on organoleptic characteristics (appearance, taste, texture, odor and total acceptance) and it was found that the 60 ppm concentration showed the best result among the used concentrations
Authors and Affiliations
Fatemeh Dadmarzi, Afshin Akhoondzadehbasti, Alireza Shahab Lavasani
Keywords
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