Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties

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PIRSA S.; AMINI R.; ALIZADEH M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:86 Page(s): 31-45

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Title

Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties

Author(s)

PIRSA S. | AMINI R. | ALIZADEH M. | Issue Writer Certificate

Keywords

Stirred yogurtQ2

Allium iranicum powderQ1

PhysicochemicalQ2

Sensory propertiesQ1

Storage timeQ1

Abstract

Yogurt is the most widely used fermented milk product, which, like any other dairy product, is subject to corruption and degradation. The effort to improve the production process and improve the quality and durability of this product is essential. Plants such as Allium iranicum that contain natural compounds and have medicinal properties, taste and appetite, have great importance in food products. These plants can delay the degradation of foodstuffs and are used as seasonings, flavors, preservatives and antioxidants in food industry. In this study, the effects of Allium iranicum adding to yogurt were studied to improve the quality and shelf-life of the product. Allium iranicum powder was used in 3 levels of 0. 5 %, 1. 25% and 2% in the production of Stirred yogurt. Two quantitative factors such as concentration of Allium iranicum powder and Storage time were investigated using a growing factorial design with central points. After collecting data, analysis of variance and linear regression were used to investigate the effects of factors and their significance. After data modeling, the effects of powder percent and Storage time on Physicochemical properties (pH, acidity, WHC, antioxidant activity, syneresis, dry matter, viscosity, color properties and Sensory properties) were investigated. The results showed that with increasing the percent of Allium iranicum powder, the acidity of the samples increased during storage and the dry matter increased with increasing the concentration of Allium iranicum powder. Viscosity, WHC, synergy and sensory and colorimetric properties were desirable in lower levels of Allium iranicum powder. Antioxidant activity increased with increasing powder percent and decreased during Storage time. The highest total acceptance of yoghurt samples was for samples containing powder (1. 25%) and 2% showed a negative effect on sensory function. According to the results, it was found that the Allium iranicum powder at 1/25% level could improve the properties and durability of yogurt samples.

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APA: Copy

PIRSA, S., AMINI, R., & ALIZADEH, M.. (2019). Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(86 ), 31-45. SID. https://sid.ir/paper/71544/en

Vancouver: Copy

PIRSA S., AMINI R., ALIZADEH M.. Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(86 ):31-45. Available from: https://sid.ir/paper/71544/en

IEEE: Copy

S. PIRSA, R. AMINI, and M. ALIZADEH, “Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 86 , pp. 31–45, 2019, [Online]. Available: https://sid.ir/paper/71544/en

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