Improvement the hygienic quality and organoleptic properties of bioyoghurt using Cuminum cyminum L. essential oil

Authors:
Razzagh Mahmoudi

Volume 19, Issue 4;
Pages: 405-412;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
In this study organoleptic properties, microbial quality (behavior growth of Salmonella typhimurium and survival of Lactobacillus casei) and pH changes of bioyoghurt sample prepared with adding different concentration Cuminum cyminum L. essential oil (50, 100 and 200 ppm EO) were investigated during 10 day storage. S. typhimurium was shown to survive for 72h in control and some treated yoghurt samples (treatment 50 and 100 ppm EO without Probiotic). The significant (P<0.05) main and interactive inhibitory effects of probiotic and EO (even at its lowest concentration, 50 ppm) on this organism were conclusively demonstrated. According to the results, this inhibitory effect was obviously affected by increasing of EO concentration to 100 and 200 ppm combined with L.casei (P<0.05). Survival of L.casei decreased throughout the storage period. Nevertheless, yoghurt sample containing 200 ppm EO had the highest (P<0.05) viable count of probiotic bacteria (7.10 Cfu/g). Yoghurt sample contains 50 ppm EO and probiotic was the best treatment with acceptable flavor, good appearance without any signs of spoilage. The pH values showed no inhibitory effects of EO on L.casei growth during storage of yoghurt.
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