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Journals / Turkish Journal of Veterinary and Animal Sciences / 2009 / Cilt: 33 - Sayı: 1

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
Pages
27–35
Publication Date
2009-01-01
DOI
—
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data:Some microbiological, physical, chemical, and sensory properties of yoghurts were determined in days 1, 7, 14, 21, and 28 of the storage period.
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Yoghurt · garlic · shelf-life

Abstract

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.

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.

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Cite This Article

GÜNDOĞDU, E., ÇAKMAKÇI, S., DAĞDEMİR, E. (2009). The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt. Turkish Journal of Veterinary and Animal Sciences, Cilt: 33 - Sayı: 1, 27–35. https://ajindex.com/articles/122068

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