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Effect of Fortification with Artemisia absinthium Leaf Powder on Yoghurt Quality during Storage

Publish place: Journal of Agricultural Science and Technology، Vol: 27، Issue: 1
Publish Year: 1404
نوع سند: مقاله ژورنالی
زبان: English
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لینک ثابت به این Paper:
https://civilica.com/doc/2154777

شناسه ملی سند علمی:

JR_JASTMO-27-1_008

تاریخ نمایه سازی: 23 دی 1403

Abstract:

This study aimed to evaluate the sensorial, physicochemical, rheological, and microbiological properties of yoghurt fortified with Artemisia absinthium leaf powder during refrigerated storage. The valorization of this plant in food industry was realized by the incorporation of its dried leaf powder at various concentrations in order to produce a new functional yoghurt. It is interesting to note that the fortified yoghurt with the lowest Artemisia dose (۲%) was the most preferred by the panel. Furthermore, this fortification did not affect the fermentation parameters nor the viability of lactic starter. During storage, the incorporation of Artemisia powder reduced syneresis and improved the microbiological properties of fortified yoghurts. Besides, at the end of storage, it was noted that yoghurt fortified with ۲% of Artemisia powder presented the highest consistency (۸.۹۸±۰.۰۴ Pa sn) and antioxidant activity (۶۰.۰۸±۳.۶۱%) when compared to the control yoghurt. Finally, the accelerated shelf-life test showed the efficiency of Artemisia absinthium powder incorporation by increasing the shelf life of yoghurt by about ۴ days.

Keywords:

Functional yoghurt , Refrigerated storage , Wormwood , Yoghurt shelf life.

Authors

Mouna Boulares

Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR۱۳-AGR ۰۲’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia.

Asma Bezzezi

Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR۱۳-AGR ۰۲’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia.

Imen Mahmoudi

Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR۱۳-AGR ۰۲’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia.

Nour El Houda Aloui

Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR۱۳-AGR ۰۲’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia.

Olfa Ben Moussa

Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR۱۳-AGR ۰۲’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia.

Mnasser Hassouna

Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR۱۳-AGR ۰۲’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia.

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