Effect of Juniperus excelsa Extract on Acidity and Synthesis of Yogurt during storage

آزادفر, الهام and اطهری, مهدی and پدرام نیا, احمد and بهرامی, زهره Effect of Juniperus excelsa Extract on Acidity and Synthesis of Yogurt during storage. In: 2nd International and 6th National Iranian Congress on Organic vs. Conventional Agriculture, August 2019, Ardabil, Iran.

Text BB-00008-AB.pdf Download (402kB)

Abstract

Recently, the therapeutic effects of essential oils and known extracts of herbal compounds and their addition to the food system as natural preservative have been considered. In this study, the effect of adding Ours extract on three levels (0.01, 0.22 , 0.05), in three replications, the acidity, drainage of yogurt and its changes during 21 days of storage were investigated as factorial experiment as a completely randomized design with SAS software. According to the results, there was no significant change in the amount of oats added to yoghurt between samples and days of storage. Also, this flavor did not have a significant effect on yarn synergy in the 21 days of storage, and the rate of watering had a downward trend. Considering the high bioavailability, high nutritional value and proper stability in concentrated yogurt samples containing the Urose extract, this product can be considered as a pragmatic food.

Actions (login required)

View Item