CARAMINATIVE BIO-YOGHURT: ENRICHMENT OF BIFIDO-YOGHURT WITH SOME HERB OILS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 8, Volume 25, Issue 7, July 2000, Page 4389-4399 PDF (790.89 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2000.259200 | ||||
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| Authors | ||||
| Malak A. Helmy,; T. M. El-Nemr; I. A. Attia | ||||
| Department of Dairy Science and Technology, Faculty of Agriculture (El-Shatby), Alexandria University. | ||||
| Abstract | ||||
| The ability of supplementing Bifidobacterium yoghurt with oils of herbs (Tolue or Anissed or Peppermint or Caraway oil) was investigated. Acceptable concentrations were 0.4, 0.2, 0.05 and 0.05% (v/v), respectively. Clear increases in acetaldehyde content, b-galactosidase activity and total organic acids were detected. On the other hand, the supplementation gives an additional benefits for yoghurt, not only therapeutic and caraminative effects but also enhancing of Bifidobacterium in milk. Sensory evaluation showed that fresh or stored bio-yoghurt containing Tolue or Anissed oils were acceptable followed by Peppermint and Caraway against plain bio-yoghurt. | ||||
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