SavedAdd your journal

Journals / International Journal of Secondary Metabolite / 2017 / Cilt: 4 - Sayı: 3

Effect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurt

Nihat AKIN
Hale İnci ÖZTÜRK
Sümeyye AYDIN
Pages
94–102
Publication Date
2022-10-19
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

No statistically significant difference was found in the total bacterial counts between the samples on the first day, however the highest total bacteria content was determined in A4 sample (8.31±0.01 log CFU/g) at the end of the storage period (14 d).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The objective of this research was to determine changes in microbial flora and functional properties of yoghurts containing lavender powder at rates of 0.010, 0.025, 0.050 and 0.075%.
📊
Key Findings & Data:The effect of lavender powder on the potential flora during fermentation was determined, furthermore, alterations in microbiological properties of yoghurts were examined during the storage period (1 d, 7 d and 14 d).
💡
Conclusion & Impact:No statistically significant difference was found in the total bacterial counts between the samples on the first day, however the highest total bacteria content was determined in A4 sample (8.31±0.01 log CFU/g) at the end of the storage period (14 d).
🔬Design:Research Article
📍Scope:4 samples
⚙️Variables:antioxidant effect · lavender · microbial potential

Abstract

The objective of this research was to determine changes in microbial flora and functional properties of yoghurts containing lavender powder at rates of 0.010, 0.025, 0.050 and 0.075%. The effect of lavender powder on the potential flora during fermentation was determined, furthermore, alterations in microbiological properties of yoghurts were examined during the storage period (1 d, 7 d and 14 d). Yoghurt samples containing 0.010, 0.025, 0.050 and 0.075% lavender powder, were coded A1, A2, A3, and A4, respectively. Streptococcal counts were 8.89±0.21, 8.71±0.09, 8.77±0.13, 8.66±0.04 and 8.91±0.13 log CFU/g, respectively, in the control, A1, A2, A3, and A4 samples. No decrease in streptococcal counts was observed during storage in all samples. Lactobacilli counts were 8.58±0.06, 8.43±0.26, 8.34±0.26, 8.02±0.02 and 8.53±0.34 log CFU/g, respectively, in the control, A1, A2, A3 and A4 samples. While the lactobacilli count of the control sample decreased during the storage period, it remained constant in A1, A2, A3 and A4 samples at the end of the storage time. It was determined that the lavender powder supplementation contributed the viability of lactobacilli during storage. No statistically significant difference was found in the total bacterial counts between the samples on the first day, however the highest total bacteria content was determined in A4 sample (8.31±0.01 log CFU/g) at the end of the storage period (14 d).

Özet

The objective of this research was to determine changes in microbial flora and functional properties of yoghurts containing lavender powder at rates of 0.010, 0.025, 0.050 and 0.075%. The effect of lavender powder on the potential flora during fermentation was determined, furthermore, alterations in microbiological properties of yoghurts were examined during the storage period (1 d, 7 d and 14 d). Yoghurt samples containing 0.010, 0.025, 0.050 and 0.075% lavender powder, were coded A1, A2, A3, and A4, respectively. Streptococcal counts were 8.89±0.21, 8.71±0.09, 8.77±0.13, 8.66±0.04 and 8.91±0.13 log CFU/g, respectively, in the control, A1, A2, A3, and A4 samples. No decrease in streptococcal counts was observed during storage in all samples. Lactobacilli counts were 8.58±0.06, 8.43±0.26, 8.34±0.26, 8.02±0.02 and 8.53±0.34 log CFU/g, respectively, in the control, A1, A2, A3 and A4 samples. While the lactobacilli count of the control sample decreased during the storage period, it remained constant in A1, A2, A3 and A4 samples at the end of the storage time. It was determined that the lavender powder supplementation contributed the viability of lactobacilli during storage. No statistically significant difference was found in the total bacterial counts between the samples on the first day, however the highest total bacteria content was determined in A4 sample (8.31±0.01 log CFU/g) at the end of the storage period (14 d).

🔖

Cite This Article

AKIN, N., ÖZTÜRK, H. İ., AYDIN, S. (2022). Effect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurt. International Journal of Secondary Metabolite, Cilt: 4 - Sayı: 3, 94–102. https://ajindex.com/articles/541800

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (12)

  1. Akın, N. (2006). Modern yoghurt science and technology. Konya: Selcuk University Agriculture Faculty Food Engineering Department Press.
  2. Gahruie, H. H., Eskandari, M. H., Mesbahi, G., & Hanifpour, M. A. (2015). Scientific and technical aspects of yogurt fortification: A review. Food Science and Human Wellness, 4(1), 1-8.
  3. Park, Y. S., Kim, Y. S., & Shin, D. H. (2003). Changes in physicochemical characteristics and microbial populations during storage of lactic acid bacterial fermented vegetable yogurt. Food Science and Biotechnology, 12(6), 654-658.
  4. Kiros, E., Seifu, E., Bultosa, G., & Solomon, W. (2016). Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt. LWT-Food Science and Technology, 69, 191-196.
  5. Singh, G., & Muthukumarappan, K. (2008). Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt. LWT-Food Science and Technology, 41(7), 1145-1152.
  6. Kailasapathy, K., Harmstorf, I., & Phillips, M. (2008). Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. LWT-Food Science and Technology, 41(7), 1317-1322.
  7. Tomic, N., Dojnov, B., Miocinovic, J., Tomasevic, I., Smigic, N., Djekic, I., et al. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale–A sensory perspective. LWT-Food Science and Technology, 80, 59-66.
  8. Staffolo, M. D., Bertola, N., & Martino, M. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14(3), 263-268.
  9. Chouchouli, V., Kalogeropoulos, N., Konteles, S. J., Karvela, E., Makris, D. P., & Karathanos, V. T. (2013). Fortification of yoghurts with grape (Vitis vinifera) seed extracts. LWT-Food Science and Technology, 53(2), 522-529.
  10. Halah, M., & Mehanna, N. S. (2011). Use of natural plant antioxidant and probiotic in the production of novel yogurt. Journal of Evolutionary Biology Research, 3(2), 12-18.
  11. Amirdivani, S. (2007).
  12. Inclusion of Mentha piperita, Anethum graveolence and Ocimum basilicum in yogurt and their effect on the inhibition of enzyme relevant to hypertension and type-2 diabetes. Unpublished master's thesis, University of Malaya, Malaya, Kuala Lumpur. Upson, T. (2002). The taxonomy of the genus Lavandula L. In M. Lis-Balchin (Ed.), Lavender: The genus Lavandula (1st ed., pp. 2-34). London: Taylor & Francis. Cavanagh, H., & Wilkinson, J. (2002). Biological activities of lavender essential oil. Phytothe