Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot (Sour Carrot) Zhandari,

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Zhandari F.; SHAHIDI F.; VARIDI M.J.; TABATABAEI YAZDI F.; EDALATIAN DOVOM M.R.; Roshanak S.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:16 | Issue:96 Page(s): 27-42

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Title

Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot (Sour Carrot) Zhandari,

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Keywords

CarrotsQ1

FermentationQ2

GingerQ1

Yogurt WheyQ1

Shelf lifeQ2

Abstract

Fermentation is one of the oldest techniques in food preservation, this process is defined as the biological activity of microorganisms to improve sensory, organoleptic and nutritional properties and produce a range of metabolites that inhibit the growth of unwanted microbial flora. As a result, fermented products have a Shelf life substantially higher than raw materials and also have very beneficial effects on health. In this research, Ginger in 4 and 8 % levels and Yogurt Whey in 3 % level, were added to the Carrots and evaluated during of 0, 4, 8, 16, 24 and 32 days of Fermentation. The results showed that by adding 4% Ginger, pH, mold and yeast count and L* index decreased, acidity, total count, lactic acid count, a* and b* color indexes and overall acceptance increased. In contrast, the addition of 8% Ginger had a negative effect on the studied parameters and decreased the overall acceptance and enumeration of lactic acid bacteria. Addition of yogurt (3%) decreased pH, mold and yeast count and L* index, but increased acidity, total count also color indices a* and b* and overall acceptance. In the non-yogurt and non-Ginger sample from the beginning to the end of the storage period, pH, total count and mold and yeast counts increased steadily, and overall acidity and acceptance decreased. Whereas in the samples containing Ginger and yogurt, the pH and count of mold and yeast decreased as the Fermentation time increased to the 16th day and overall count increased, lactic acid bacteria, acidity and total acceptance. According to the results of this study, using 4% Ginger, 3% yogurt and 16 days Fermentation time to increase Shelf life and lactic acid bacteria and improve the sensory characteristics of fermented Carrots.

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APA: Copy

Zhandari, F., SHAHIDI, F., VARIDI, M.J., TABATABAEI YAZDI, F., EDALATIAN DOVOM, M.R., & Roshanak, S.. (2020). Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot (Sour Carrot) Zhandari,. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(96 ), 27-42. SID. https://sid.ir/paper/72050/en

Vancouver: Copy

Zhandari F., SHAHIDI F., VARIDI M.J., TABATABAEI YAZDI F., EDALATIAN DOVOM M.R., Roshanak S.. Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot (Sour Carrot) Zhandari,. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;16(96 ):27-42. Available from: https://sid.ir/paper/72050/en

IEEE: Copy

F. Zhandari, F. SHAHIDI, M.J. VARIDI, F. TABATABAEI YAZDI, M.R. EDALATIAN DOVOM, and S. Roshanak, “Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot (Sour Carrot) Zhandari,,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 96 , pp. 27–42, 2020, [Online]. Available: https://sid.ir/paper/72050/en

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