Food industry , bezzezi.asma@gmail.com
Abstract: (119 Views)
This study aimed to evaluate the physicochemical, microbiological, rheological and sensorial properties of yoghurt fortified with the powder of Artemisia absinthium during fermentation and refrigerated storage during 28 days. The valorization of this plant was realized by the incorporation of his dried powder at concentrations of about 2%, 4% and 6% in order to produce a new functional yoghurt. The incorporation of its powder did not affect the fermentation parameters nor the viability of lactic starters. During storage, it is interesting to note that fortification of yoghurts resulted in a reduction of acidity and lipolysis. In addition, an improvement of biochemical, rheological and microbiological properties of the functional yoghurts was observed when compared to the control. The accelerated shelf life test, showed the efficiency of incorporation of Artemisia absinthium powder by increasing the shelf life of this product by about 4 days.
Article Type: Original Research |
Subject:
Food Science and Technology
Received: 2022/09/3 | Accepted: 2024/01/2 | Published: 2024/03/31
Received: 2022/09/3 | Accepted: 2024/01/2 | Published: 2024/03/31
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