alexa Fortification Of Yogurt Milk With Oleaster (Elaeagnus Angustifolia L.) Flour Enhances Overall Quality Of Yogurt
ISSN: 2476-2059

Journal of Food: Microbiology, Safety & Hygiene
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Share This Page

Additional Info

Loading Please wait..

6th International Conference on Food Safety & Regulatory Measures
June 05-07, 2017 Milan, Italy

Nihat Akin and Summeye Aydin
Selcuk University, Turkey
ScientificTracks Abstracts: J Food Microbiol Saf Hyg
DOI: 10.4172/2476-2059-C1-002
Yogurt is well known for its health promoting properties. Oleaster has been suggested to increase the growth of probiotic bacteria during yogurt production. However, studies on the effects of dried fruit flour on physico-chemical characteristics of yogurt are limited. This study aimed to evaluate the effects of oleaster flour on the overall quality of yogurt and anticipate inventing a new fiber rich yogurt product. In this study, 3.5% whole milk was supplemented with 1-3% (v/w) oleaster flour, inoculated with a yogurt culture (Danisco YO-MIX 883 LYO 500 DCU), fermented and stored at 4ÂșC. The control and fortified samples were analyzed for pH, total titratable acidity (TTA), viscosity, and microbial counts over a 28-day storage period (4C). The color test, viscosity, and sensory evaluation were also performed at the initial day of production. Results demonstrated that oleaster flour stimulated the growth of Streptococcus thermophiles and Lactobacillus delbrueckii subsp. bulgaricus after the initial fermentation and maintained a greater bacterial count over a 28-day refrigerated storage. Furthermore, there was a significant (p<0.05) decrease in pH and enhancement in TTA in oleaster flour containing yogurt across the whole storage period. Fermentation time was decreased by 1.5 hours with inclusion of oleaster flour (pH: 4.5). The color and viscosity value were almost constant and there was not a significant (p<0.05) difference between the control sample and the fortifying samples. There were similar results on sensory properties comparing the plain yogurt and yogurt with 1% and 2% of oleaster flour. The results suggest that oleaster fortified yogurt offers an alternative new fermented dairy product and provides a better quality.

Nihat Akin has completed his PhD in Chemical Engineering department at Loughborough University of Technology, United Kingdom. He has been working as a Professor for 15 years and been working as Head of Department of Food Engineering at Selcuk University. He has published more than 100 scientific papers about Milk Products and Microbiology.

Email: [email protected]

image PDF   |   image HTML

Relevant Topics

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version