摘要
Myrrh, commercially available as a brown powder, is a natural flavoring substance approved for food use by US Food and Drug Administration and has antibacterial and antifungal activity against pathogens. Myrrh is commercially available as a brown powder. The objective was to determine the effect of myrrh on the color (L*, a*, b*, C*, h*) and viscosity of yogurt over refrigerated storage. Myrrh dispersion was prepared and incorporated at a 1% v/v level into yogurt. A control with no myrrh was also prepared. Three replications were conducted. At a small usage level of 1% v/v, myrrh influenced the color attributes L*, a* and h* but did not influence the viscosity of the plain yogurts.
Myrrh, commercially available as a brown powder, is a natural flavoring substance approved for food use by US Food and Drug Administration and has antibacterial and antifungal activity against pathogens. Myrrh is commercially available as a brown powder. The objective was to determine the effect of myrrh on the color (L*, a*, b*, C*, h*) and viscosity of yogurt over refrigerated storage. Myrrh dispersion was prepared and incorporated at a 1% v/v level into yogurt. A control with no myrrh was also prepared. Three replications were conducted. At a small usage level of 1% v/v, myrrh influenced the color attributes L*, a* and h* but did not influence the viscosity of the plain yogurts.
