Abstract
Current study aims to know the effect of adding different concentrations of Olevera extract on the microbial and sensory characteristics of the manufactured yogurt. Microbial tests were ...conducted that included (total number of bacteria, lactic acid bacteria, coliform yeasts and molds) as well as sensory evaluation including (color, flavor, freshness, taste and general acceptance). Where it is noted that the total number of bacteria increased with the increase of Olevera extract, while the number of lactic acid bacteria decreased with the increase in Olevera concentrations, and the number of coliforms decreased with the increase of Olevera extract, Olevera completely inhibits yeasts and molds, as no growth was detected during the experiment obtained on the Olevera extract, and the results of the sensory evaluation showed that the Olevera extract did not have a negative effect on the sensory properties of yogurt with regard to the concentrations used in the experiment compared with the control group, as the Olevera extract did not affect It had a significant effect on the characteristics of flavor, texture and general acceptability in low concentrations, while its results recorded a significant effect on color and freshness. These results are consistent with the results of samples obtained after storage, as the study helped to improve microbial characteristics by increasing the main microbial concentrations of made yogurt, as well as improving the characteristics Sensuality of lab-grown yogurt.
Abstract
This study was conducted in the Department of Food Sciences - College of Agriculture - University of Tikrit to estimate the chemical and physical properties of yogurt prepared by adding aloe ...vera extract. The yogurt was made in a laboratory by following the standard method, where the manufactured yogurt was fortified with different concentrations of aloe vera extract (5, 4, 3, 2, 1%). Chemical tests were carried out, which included (estimation of protein, moisture, fat, ash and total solids), as well as physical tests, which included (estimation of viscosity, pH, turbidity, whey translucency, water binding strength and acidity). The results showed an increase in total solids through an increase in the percentage of protein, moisture, ash, turbidity, water binding strength and viscosity, while the percentage of whey permeation and pH decreased. These results are consistent with the results of the samples obtained after storage, as the study helped to improve the physicochemical properties by increasing the concentrations of the main chemical compounds of the laboratory-made yogurt.
Abstract
This study was designed to show the oxidative stability of different types of powdered milk it is present in the local market and almost consumed daily. Five types of cows powder milk were ...selected from the markets in Salah Aldeen governorate (Almudhish, Dielac, Smartbaby, Altunsa, Commercial Milk). In this study five treatments to lipid oxidation index were carried out as follows: pH-acidity-FFA-iodine value and peroxide value. The results indicated high acidity for both Altunsa and the commercial milk with decrease in PH for both Altunsa and commercial milk. However, the statistical analysis (p < 0.05) showed Altunsa milk and commercial milk recorded the highest value of the iodine and peroxide numbers, While the milk type of the smart boy and Dialac recorded the highest stability of the oxidation through the lipid oxidation index.
PDF