The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt

Engin GÜNDOĞDU; Songül ÇAKMAKÇI; Elif DAĞDEMİR

Makale detayları

The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt

Yazarlar:

Engin GÜNDOĞDU | Songül ÇAKMAKÇI | Elif DAĞDEMİR

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2009 Vol.33 Issue 1, pp.27-35

Belge Tipi:

Makale

Yayın Tarihi:

12/2008

Belge Dili:

Türkçe

Document ID (Org No.):

2000767824

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

This study was conducted to determine some properties of set and stirred type yoghurts containing 0.5% and 1% garlic (Allium sativum L.) during storage period of 28 days at 4±1 °C. Some microbiological, physical, chemical, and sensory properties of yoghurts were determined in days 1, 7, 14, 21, and 28 of the storage period. Coliform bacteria were not detected in all samples during the storage period ( 0.05) and sensory scores of yoghurts decreased during the storage period. It was also shown that the control group could be safely consumed up to day 7 of storage while garlic groups could be safely consumed up to day 28.

 

This study was conducted to determine some properties of set and stirred type yoghurts containing 0.5% and 1% garlic (Allium sativum L.) during storage period of 28 days at 4±1 °C. Some microbiological, physical, chemical, and sensory properties of yoghurts were determined in days 1, 7, 14, 21, and 28 of the storage period. Coliform bacteria were not detected in all samples during the storage period ( 0.05) and sensory scores of yoghurts decreased during the storage period. It was also shown that the control group could be safely consumed up to day 7 of storage while garlic groups could be safely consumed up to day 28.

Makale detayları

The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt

Yazarlar:

Engin GÜNDOĞDU | Songül ÇAKMAKÇI | Elif DAĞDEMİR

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2009 Vol.33 Issue 1, pp.27-35

Belge Tipi:

Makale

Yayın Tarihi:

12/2008

Belge Dili:

Türkçe

Document ID (Org No.):

2000767824

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Yoghurt

garlic

shelf-life

storage time

Sayı

Makale detayları

The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt

Yazarlar: Engin GÜNDOĞDU | Songül ÇAKMAKÇI | Elif DAĞDEMİR

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2009 Vol.33 Issue 1, pp.27-35

Belge Tipi: Makale

Yayın Tarihi: 12/2008

Belge Dili: Türkçe

Document ID (Org No.): 2000767824

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Yoghurt

garlic

shelf-life

storage time

Sayı

Yazarlar:

Engin GÜNDOĞDU | Songül ÇAKMAKÇI | Elif DAĞDEMİR

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2009 Vol.33 Issue 1, pp.27-35

Belge Tipi:

Makale

Yayın Tarihi:

12/2008

Belge Dili:

Türkçe

Document ID (Org No.):

2000767824

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128