THE EFFECT OF AJOWAN OIL ON THE PHYSICOCHEMICAL, SENSORY AND MICROBIAL PARAMETERS OF YOGURT (LOW-FAT WITH MOLD)

Background and Aim:Ajowan oil was added to the produced yogurt in vitro in the concentrations of 20, 40, 60, 80 ppm after the starter and before packaging stages. The produced yogurt was evaluated physicochemically, microbiologically and also subjected to organoleptic studies (5 spotted hedonic) within 28 days at specified interval times. The evaluated treatments of the study included oil concentrations (20, 40, 60 and 80 ppm) and time (0, 7, 14, 21 and 28 days).Methods:Yogurt production with ajowan oil./ Measuring pH/acidity/Organoleptic evaluation/Water Holding Capacity/Mold and yeast count/Extraction methodResults:The addition of ajowan oil controlled the acidity of the yogurt and prevented from souring across the time increasing its shelf life and so it could be possible to produce a stable product. Also, the addition of ajowan oil decreased the WHC and increased the yogurts water. Moreover, the ajowan oil increased the shelf life of the yogurt through decreasing the number of molds and yeasts,Conclusion:The addition of ajowan oil controlled the acidity of the yogurt and prevented from souring across the time increasing its shelf life and so it could be possible to produce a stable product. Also, the addition of ajowan oil decreased the WHC and increased the yogurts water. Moreover, the ajowan oil increased the shelf life of the yogurt through decreasing the number of molds and yeasts,

کلیدواژه ها:

Ajowan oil ، yogurt ، physicochemical properties ، organoleptic evaluations