Determination of the effect of essential oils addition on thequality and shelf life of Yogurt | [Abstract Book on Global Science Technology and Management Conference • 2023]

Author(s):

1. Andleeb Gulshan: Department of Food Science & Technology,Faculty of Agricultural Sciences, University of the Punjab, Lahore, Pakistan, Punjab, Pakistan

2. Zahida Qadeer: Department of Food Science & Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan

3. Baila Ahmad: Department of Food Science & Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan

4. Muhammad Asif Khan: Department of Food Science & Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan

5. Umair Ali: Department of Food Science & Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan

6. Zulfiqar Ahmad: Department of Food Science & Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan

Abstract:

Nutritional awareness has led to improved food choices in a constantly rising global population. The incorporation of essential oils in foods is an emerging trend in food industry that has illustrated tremendous health benefits with anti-inflammatory, antimicrobial, anticancer, antioxidant and cardioprotective traits. The current study aimed to fortify yogurt with lemongrass, moringa and eucalyptus based essential oils as yogurt is a widely consumed diary product. Three different concentrations (0.0025%, 0.005% and 0.0075%) of lemongrass (L1,L2,L3), moringa seeds (M1,M2,M3) and eucalyptus (E1,E2,E3) essential oils were utilized for nutritional enrichment of yogurt. Essential oils were formulated using steam distillation and hydrodistillation techniques and added to yogurt prior to culture inoculation. Following yogurt formation, biochemical analysis was conducted on 0, 7, 14 and 21 days of storage. The results revealed better properties of yogurt formulated with essential oils as compared to the control. M1 denoted highest (p<0.05) titratable acidity at day 21 among all treatments. On the other hand, M3 revealed lowest (p<0.05) pH as well as lowest (p<0.05) whey separation during syneresis at day 21 which was an indication of better structural integrity and binding of milk proteins. Moreover, microbiological analysis demonstrated lowest (p<0.05) colonies per plate for M1 (0.0025%) and M3 (0.0075%) in contrast with the control which had highest number of microbial colonies. Likewise, M3 portrayed highest sensory scores for overall acceptability which represented higher consumer acceptance. In conclusion, yogurt fortification with M3 proved to be most suitable among all essential oils in terms of overall quality and shelf life of yogurt.

Page(s): 203-203

DOI: DOI not available

Published: Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023

Keywords:

Moringa , essential oils , Eucalyptus , lemongrass , Yogurt fortification

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