Evaluation of the effect of fennel (Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf-life prediction of yoghurt

被引：19

作者：

Ben Abdesslem, Souhir ^{[1
,2
]}

Ben Moussa, Olfa ^{[1
]}

Boulares, Mouna ^{[1
]}

Elbaz, Mounira ^{[2
]}

Chouaibi, Moncef ^{[1
]}

Ayachi, Souha ^{[1
]}

Hassouna, Mnasser ^{[1
]}

机构：

[1] Higher Sch Food Ind Tunisia ESIAT, Res Unit Biopreservat & Valorizat Agr Prod UR13 A, 58 Alain Savary St, El Khadhra City 1003, Tunisia

[2] Univ Sousse, Reg Res Ctr Hort & Organ Agr CRRHAB, UR13AGR09 Integrated Hort Prod Tunisian Eastern C, BP 57 Chott Meriem, Sousse 4042, Tunisia

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2020年 / 73卷 / 02期

关键词：

Fennel essential oil; Yoghurt; Fermentation; Cold storage; Quality; Shelf life; ANTIMICROBIAL ACTIVITIES; SENSORY PROPERTIES; ANTIOXIDANT; EXTRACTS;

D O I：

10.1111/1471-0307.12667

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Yoghurt was prepared by adding three concentrations of fennel essential oil (FEO) (2.5, 5 and 7.5 mu L) in 100 mL of pasteurised milk. Fennel essential oil did not affect the viability of yoghurt starters during fermentation. Based on sensory analysis, only the 5-mu L FEO concentration was incorporated in order to investigate the physicochemical and microbiological properties of enriched yoghurt during storage. Results showed that FEO in yoghurt did not significantly affect the quality after acidification (P > 0.05). However, total solid content, syneresis and lightness (L*) differed significantly (P < 0.05). Bacterial counts indicated that the control yoghurt had the highest values. Fortified yoghurt had an increased shelf life of 29 days.

引用

页码：403 / 410

页数：8

共 29 条

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[2]

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