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International Journal of Dairy Science

Year: 2014 | Volume: 9 | Issue: 2 | Page No.: 45-55
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Authors

A.B. Shori

A.S. Baba

M. Misran

H.W. Tan

Keywords

Research Article

Influence of Allium sativum or Cinnamomum verum on Physicochemical Characteristics of Yogurt

A.B. Shori, A.S. Baba, M. Misran and H.W. Tan
Enhancement of yogurt texture is become important factor to improve the quality of yogurt. This study was aimed to evaluate the effect of Allium sativum or Cinnamomum verum water extracts on some physicochemical parameters of the yogurt. Water extract of A. sativum or C. verum was incubated in yogurt during fermentation and the changes of production of exopolysaccharides (EPS), Water Holding Capacity (WHC), Susceptibility to Syneresis (STS) and rheological properties of yogurt during 21 days of refrigerated storage were investigated. The presence of herbal extracts in yogurt enhanced the yield of EPS as compared to the absence during storage up to 21 days. WHC of yogurt significantly increased in the presence of herbal extract compared to the absence overall storage period for A. sativum-yogurt and on day 14 and 21 of storage for C. verum-yogurt. STS of fresh plain-, A. sativum-and C. verum-yogurts were 38.1, 37.8 and 35.5%, respectively. However, refrigerated storage decreased STS (p<0.05) to 33.9, 23.6 and 24.5% for plain-, A. sativum-and C. verum-yogurts respectively after two weeks of storage. Rheological analysis showed that plain yogurt have higher values of G’ (elastic modulus) and G’’ (viscous modulus) than herbal yogurt. The apparent viscosity of yogurt indicated shear thinning behaviour. In conclusion, although the presence of A. sativum or C. verum water extract in yogurt did not improve the final texture of yogurt however such additives that were included into yogurt upon preparation could improve the physicochemical properties of yogurt such as EPS production, WHC and STS.
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