Dairy foods are the most nutritious and most essential. In recent years, consumers are more important to health and they
are looking for functional properties of food with higher nutritional value. Response surface methodology was employed
to investigate the combined effects of addition of sodium caseinate (0?4%), peppermint extract (0-0.2 %) and cold storage on
functional and antioxidant activity of nonfat-set yogurt. The second-order polynomial model was fitted to the physico chemical
properties of runs as the responses. Analysis of variance revealed that the quadratic models are well adjusted to predict the
experimental data. The results showed that addition of sodium caseiante had significant effect on pH, acidity, synersis and L.Casei
counts (P<0.05) and also addition of peppermint extract showed significant effect on pH, acidity and L.Casei counts (P<0.05).
cold storage had significant effect on pH, acidity, synersis, probiotic count and antioxidant activity (P<0.05). These factor had no
significant effect on sensory properties.
Emad has completed his MSc at age 26 years in the Food Sciences and Biotechnology Department / University of Basrah, Republic of Iraq. He has
worked in dairy industry field since 1987 until yet through employing in the Iraqi Ministry of Industry and Minerals .He has accepted in the University
of Plymouth in United Kingdom at 2009 to completing his PhD degree in Biology (Dairy Technology) .He has published some papers in the field of
dairy and environment. Currently, he is studying the application of probiotic bacteria strains to soft cheese.
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals