Yoghurt has greater popularity among fermented milk products. The development of fruit and fiavoured yoghurt resulted in this product of major importance in markets. Garlic is a common food spice and herbal medicine f...Yoghurt has greater popularity among fermented milk products. The development of fruit and fiavoured yoghurt resulted in this product of major importance in markets. Garlic is a common food spice and herbal medicine for preventing of many human diseases. This study was conducted to analyze physicochemical properties of yoghurt by incorporating of garlic paste at different concentrations. Yoghurt mixtures were prepared with 0.5%, 1%, 2% and 3% garlic paste, and without garlic paste as a control. They were subjected into chemical, sensorial and microbial assessment during the storage period of four weeks. At the first week, the chemical attributes, such as ash, dry matter, total sugar, reducing sugar and pH show significantly （P 〈 0.05） higher in 3% garlic added yoghurt. On the other hand, titrable acidity was higher in yoghurt made without garlic paste. At the fourth week of storage period, 3% garlic added yoghurt received higher mean value for ash, dry matter, total sugar, reducing sugar and pH. Similarly, yoghurt made without garlic received higher mean value for titrable acidity. Garlic reduced the bacterial load in the yoghurt, as bacterial count was decreased with increase in the concentration of garlic paste. Finally, organoleptic assessment revealed that there were （P 〈 0.05） changes among the treatments in the sensory attributes. Although, yoghurt made from 1% of garlic at the first week of storage showed the best overall acceptability compared with other all treatments, such as values of ash, dry matter, total sugar and reducing sugar were 0.61%±0.05%, 14.73% ± 3%, 12.7% ± 1.57% and 1.86% ± 0.19%, respectively.展开更多
文摘Yoghurt has greater popularity among fermented milk products. The development of fruit and fiavoured yoghurt resulted in this product of major importance in markets. Garlic is a common food spice and herbal medicine for preventing of many human diseases. This study was conducted to analyze physicochemical properties of yoghurt by incorporating of garlic paste at different concentrations. Yoghurt mixtures were prepared with 0.5%, 1%, 2% and 3% garlic paste, and without garlic paste as a control. They were subjected into chemical, sensorial and microbial assessment during the storage period of four weeks. At the first week, the chemical attributes, such as ash, dry matter, total sugar, reducing sugar and pH show significantly （P 〈 0.05） higher in 3% garlic added yoghurt. On the other hand, titrable acidity was higher in yoghurt made without garlic paste. At the fourth week of storage period, 3% garlic added yoghurt received higher mean value for ash, dry matter, total sugar, reducing sugar and pH. Similarly, yoghurt made without garlic received higher mean value for titrable acidity. Garlic reduced the bacterial load in the yoghurt, as bacterial count was decreased with increase in the concentration of garlic paste. Finally, organoleptic assessment revealed that there were （P 〈 0.05） changes among the treatments in the sensory attributes. Although, yoghurt made from 1% of garlic at the first week of storage showed the best overall acceptability compared with other all treatments, such as values of ash, dry matter, total sugar and reducing sugar were 0.61%±0.05%, 14.73% ± 3%, 12.7% ± 1.57% and 1.86% ± 0.19%, respectively.
