Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts
M., E., Shahein, M., Abou El-Nour, A., Metwally, M. (2015). Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts. EKB Journal Management System, 3(1), 1-12. doi: 10.21608/ijds.2015.8073
El-Shreef M.; M. Shahein; A. Abou El-Nour; M. Metwally. "Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts". EKB Journal Management System, 3, 1, 2015, 1-12. doi: 10.21608/ijds.2015.8073
M., E., Shahein, M., Abou El-Nour, A., Metwally, M. (2015). 'Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts', EKB Journal Management System, 3(1), pp. 1-12. doi: 10.21608/ijds.2015.8073
M., E., Shahein, M., Abou El-Nour, A., Metwally, M. Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts. EKB Journal Management System, 2015; 3(1): 1-12. doi: 10.21608/ijds.2015.8073

Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts

Ismailia Journal of Dairy Science & Technology
Article 1, Volume 3, Issue 1, December 2015, Page 1-12  XML PDF (1.97 MB)
Document Type: Original Article
DOI: 10.21608/ijds.2015.8073
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Authors
El-Shreef M.1; M. Shahein1; A. Abou El-Nour2; M. Metwally* 1
1Food and Dairy Sciences and Technology Department, Faculty of Environmental Agricultural Sciences, Suez Canal University, El-Arish, Egypt.
2Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt.
Abstract
This 􀀭ork 􀀭as carried out to evaluate the effect of addition of ethanolic e􀀮tract of cinnamon bark 􀀰Ci􀀱 and
dill 􀀰D􀀱 seed on health value and quality of resultant yoghurt. These e􀀮tracts 􀀭ere added at levels of 􀀟.􀀟, o.2, 􀀟.4, 􀀟.6,
and 􀀟.8 gm/l to co􀀭's milk. Addition of these e􀀮tracts significantly reduced the time of yoghurt coagulation and
decreased the pH values significantly. Also these e􀀮tracts significantly increased the antio􀀮idant activity and Total
Phenolic Content 􀀰TPC􀀱 of resultant yoghurt. Treated yoghurt also sho􀀭ed significant higher content of acetaldehyde
and diacetyle than control yoghurt. Also treated yoghurt sho􀀭ed lo􀀭er synersis and higher values for firmness and
apparent viscosity than control. Addition of cinnamon up to 􀀟.6 gm/l and dill e􀀮tract at 􀀟.4 gm/l sho􀀭ed acceptable
organoleptic properties for resultant yoghurt. More over Ci e􀀮tract 􀀭as more effective than D e􀀮tract in improving
organoleptic properties.
Keywords
yoghurt; Cinnamon; Dill ethanolic e􀀮tracts; Antio􀀮idant activity; Total phenolic content
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