2026-10-18T23:53:54Zhttps://ebyu-rdlopen.rawdatalibrary.net/oai/request

oai:ebyu-rdlopen.rawdatalibrary.net:ebyu/142372026-10-18T20:36:37Zopenairedrivercom_ebyu_10000col_ebyu_10001

Effects of using combined essential oils on quality parameters of bio-yogurtYangilar, FilizYildiz, Pinar Oguzhancombined effectessential oilprobiotictextureDairy productsFilm growthFood additivesFood preservationOils and fatsTexturesAnti-oxidant activitiesMicrobial growthProbiotic bacteriaProbioticsQuality parametersSensory characteristicsTherapeutic levelsEssential oilsPresent study aims to develop a new type of probiotic yogurt with ginger and chamomile essential oils (EOs) at therapeutic levels (0.2 and 0.4%) by evaluating its some physical, chemical, microbiological and sensory characteristics. Probiotic types of yogurt samples and those with 0.4% ginger EO gave the largest counts of viable probiotic bacteria in the rates of 8.32 cfu/g and 8.01 cfu/g, respectively. It gave larger syneresis rate (8.64 mL/25 g) on the first day than the rest of the samples while C1 (only probiotic strain with direct vat set starter culture) sample represented the lowest rate (5.9 mL/25 g) on day 21. Among the samples with various contents, C2 (inoculated probiotic strain with 0.2% essential oil ginger) and C3 (inoculated probiotic strain with 0.4% essential oil ginger) were found to be organoleptically the most acceptable with close scores to that of control. Practical applications: Antibacterial and antioxidant activities of essential oils have received considerable attention in food preservation. During bio-yogurt storage, the edible film incorporating ginger and chamomile essential oils showed reducing effect on the microbial growth and extended the shelf-life of samples. © 2017 Wiley Periodicals, Inc.Blackwell Publishing Ltd2018Articlehttps://rdlopen.rawdatalibrary.net/r/ebyu/14237https://doi.org/10.1111/jfpp.133320145-8892enJournal of Food Processing and Preservationinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://ebyu-rdlopen.rawdatalibrary.net/tr/items/ebyu/14237