MAKING YOGHURT FLAVOURED WITH ESSENTIAL OILS

F. Tuțulescu, M. Ionica, Laura-Gabriela Niculae
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Abstract

Essential oils are gaining interest from the academic and industrial communities as they have been associated with a possible antimicrobial activity against a wide range of microorganisms. Not many studies are known about the effect of essential oils on useful bacteria in fermentative processes. The present study investigated the possibility of flavouring yoghurt with essential oils. Five oils (mint, clove, cinnamon, sage, orange) extracted by hydrodistillation in a Clevenger-type equipment were tested. Each oil was tested in three concentrations (0.01%, 0.05% and 0.1%). The coagulation capacity of the milk was monitored by measuring the pH at regular intervals (1 hour) and it was found that at no oil concentration was the fermentative capacity of the lactic acid bacteria used in this study inhibited. Sensory analysis led to the conclusion that yoghurt flavoured with orange oil scored highest.
制作精油味酸奶
由于精油对多种微生物可能具有抗菌活性,因此越来越受到学术界和工业界的关注。有关精油对发酵过程中有用细菌的影响的研究并不多。本研究调查了用精油为酸奶调味的可能性。测试了在 Clevenger 型设备中通过水蒸馏法提取的五种精油(薄荷、丁香、肉桂、鼠尾草和橙子)。每种精油都以三种浓度(0.01%、0.05% 和 0.1%)进行了测试。通过每隔一段时间(1 小时)测量 pH 值来监测牛奶的凝固能力,结果发现,在任何浓度的油中,本研究中使用的乳酸菌的发酵能力都不会受到抑制。感官分析得出的结论是,用橙子油调味的酸奶得分最高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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