{"title":"MAKING YOGHURT FLAVOURED WITH ESSENTIAL OILS","authors":"F. Tuțulescu, M. Ionica, Laura-Gabriela Niculae","doi":"10.52846/bihpt.v28i64.80","DOIUrl":null,"url":null,"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.","PeriodicalId":320599,"journal":{"name":"ANNALS OF THE UNIVERSITY OF CRAIOVA, Biology, Horticulture, Food products processing technology, Environmental engineering","volume":"155 ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ANNALS OF THE UNIVERSITY OF CRAIOVA, Biology, Horticulture, Food products processing technology, Environmental engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.52846/bihpt.v28i64.80","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
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.