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CHEMISTRY AND CHEMICAL ENGINEERING

Abstract

The purpose of this study is to develop a technology for incorporating essential oils (EOs) into yogurt. Various essential oils such as cinnamon oil, garlic oil, caraway oil and clove oil in yogurt are used as antimicrobial and stabilizing agents to increase shelf life and stability. Three hundred μl/kg of essential oil was added to the yogurt after pasteurization to prevent deterioration of functional properties when heated. To determine the antibacterial activity of the main bacterial pathogens, such as total aerobic count of bacteria, yeasts and molds, the total number of bacteria on plates (pour method), the total number of Escherichia coli (plate method) and molds were assessed. Texture analysis, solids content, pH and titratable acidity and texture, water holding capacity of the samples were analyzed and it was found that the solids and pH of the yogurts were only slightly affected, while the stability of the yogurt was slightly improved, and the texture of the sample with the addition of ether garlic oil was significantly higher than all, while the cinnamon essential oil sample showed the highest acceptability. Garlic essential oil has been found to be the best essential oil to include in yogurt to reduce viable bacteria and mold. Cinnamon EO and clove EO added to the samples showed little inhibition, respectively. The highest overall acceptance was observed in the yogurt supplemented with cinnamon EO, and the best organoleptic properties were obtained in the yogurt supplemented with clove EO. The addition of cinnamon, garlic, cumin and clove essential oils can increase shelf life, organoleptic properties and texture, while the texture of yogurt is greatly improved.

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