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Evaluation of the effect of fennel ( Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf‐life prediction of yoghurt
Author(s) -
Ben Abdesslem Souhir,
Ben Moussa Olfa,
Boulares Mouna,
Elbaz Mounira,
Chouaibi Moncef,
Ayachi Souha,
Hassouna Mnasser
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12667
Subject(s) - foeniculum , food science , syneresis , shelf life , essential oil , fermentation , lightness , chemistry , mathematics , biology , botany , physics , optics
Yoghurt was prepared by adding three concentrations of fennel essential oil (FEO) (2.5, 5 and 7.5 µL) in 100 mL of pasteurised milk. Fennel essential oil did not affect the viability of yoghurt starters during fermentation. Based on sensory analysis, only the 5‐µL FEO concentration was incorporated in order to investigate the physicochemical and microbiological properties of enriched yoghurt during storage. Results showed that FEO in yoghurt did not significantly affect the quality after acidification ( P > 0.05). However, total solid content, syneresis and lightness (L*) differed significantly ( P < 0.05). Bacterial counts indicated that the control yoghurt had the highest values. Fortified yoghurt had an increased shelf life of 29 days.