The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt

Authors

ENGİN GÜNDOĞDU
SONGÜL ÇAKMAKÇI
ELİF DAĞDEMİR

DOI

10.3906/vet-0704-26

Abstract

This study was conducted to determine some properties of set and stirred type yoghurts containing 0.5% and 1% garlic (Allium sativum L.) during storage period of 28 days at 4±1 °C. Some microbiological, physical, chemical, and sensory properties of yoghurts were determined in days 1, 7, 14, 21, and 28 of the storage period. Coliform bacteria were not detected in all samples during the storage period ( 0.05) and sensory scores of yoghurts decreased during the storage period. It was also shown that the control group could be safely consumed up to day 7 of storage while garlic groups could be safely consumed up to day 28.

Keywords

Yoghurt, garlic, shelf-life, storage time

First Page

27

Last Page

35

Recommended Citation

GÜNDOĞDU, ENGİN; ÇAKMAKÇI, SONGÜL; and DAĞDEMİR, ELİF (2009) "The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt," Turkish Journal of Veterinary & Animal Sciences: Vol. 33: No. 1, Article 5. https://doi.org/10.3906/vet-0704-26
Available at: https://journals.tubitak.gov.tr/veterinary/vol33/iss1/5