Yangilar, Filiz; Yildiz, Pinar Oguzhan

Present 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.

Cakmakci, Songul; Tahmas-Kahyaoglu, Deren; Erkaya, Tuba; Cebi, Kadir; Hayaloglu, Ali Adnan

The purpose of this study was to enhance the color and sensory quality and β-carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) and sugar-free (control), 15% CJ, 15% CJ plus 10% sugar, 20% CJ and 20% CJ plus 10% sugar and stored at 4±1C. The chemical composition was determined after the first day; however, viscosity, syneresis, titratable acidity, pH, yeast and mould counts, color measurements, β-carotene contents and sensory qualities of yoghurt samples were determined after 1, 7, 14 and 21 days. The highest and lowest β-carotene amounts were determined in CJ20 (130.39μg/100g) and the control (2.87μg/100g) samples, respectively, at 14 days of storage. Depending on the concentration of CJ, β-carotene contents and color intensity values were high in the yoghurt samples with CJ. The yoghurt sample with 15% CJ and 10% sugar was the most favorable for all sensory attributes. Practical Application: The purpose of this study is to enhance the color and sensory quality and β-carotene content of yoghurt by addition of CJ. The addition of CJ improved the nutritional value of yoghurt in terms of β-carotene. The increment of CJ ratio increased β-carotene contents and color intensity values of yoghurts. Yoghurt sample with 15% CJ and 10% sugar was the most favorable by the panelists.