Industrial Production and Sensory and Chemical Analysis of Chavil Yogurt

Subject Areas : Microbiology

Saed  Sekhavati Zade ¹ (عضو هیات علمی موسسه آموزش علمی کاربردی جهاد کشاورزی، مرکز آموزش جهاد کشاورزی)
masome  Karimi ² (دانش آموخته مجتمع آموزش جهاد کشاورزی فارس، شیراز، ایران)
Ali reza  Savand romi ³ (مدیر تحقیق و توسعه شرکت بهین آزما، شیراز، ایران)
Vahid  Sadeghi Sarvestani ⁴ (عضو هیات علمی موسسه آموزش علمی کاربردی جهاد کشاورزی، مرکز آموزش جهاد کشاورزی فارس، شیراز، ایران)

Received: 2014-12-24 Accepted : 2014-12-24 Published : 2014-12-22

Keywords: Chavil, Gelatin, Sensory &amp, Chemical Properties, Yogurt,

Abstract :

lowering the fat content in the products decreases the firmness of texture. In order to prevent this event gelatin might be employed to overcome this problem. But, hydrocolloid namely gelatin might affect the taste of the product. In order to solve this problem, fragrant vegetables such as Chavil might be used for this purpose. This vegetable decreases cardiovascular diseases, hypertension, diabetes, and cholesterol concentration. Moreover, it could prevent the growth of cancer cells and its metastasis. Materials and Methods: in this project, the effect of two different concentrations (0.15, 0.3 %) of gelatin on Chavil yogurt has been studied. The yogurt samples have been evaluated every seven days for 21 days in terms of pH, acidity, free fatty acid, sensory features and the rate of diacetyle formation. Results: The results showed that gelatin causes an increase in the acidity and a decrease in pH as compared to the control sample. It also causes decreases in the production of free fatty acid and diacetyle formation. The results of sensory tests have shown that gelatin does not have negative effect on the sensory features of the product. Conclusion: The present study indicated that by applying gelatin together with Chavil better quality yoghurt is produced.