Investigation of physicochemical, microbiological, textural, and sensory properties of set-type yogurt with Mentha pulegium L. (pennyroyal) powder

Balpetek Kulcu D., Kosgin E. B., Celik O. F., Turabi Yolacaner E.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.45, sa.6, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 6
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/jfpp.15549
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Hacettepe Üniversitesi Adresli: Evet

Özet

In this study, five types of yogurt samples were produced with different concentrations (0% [control group], 0.05%, 0.10%, 0.15%, and 0.20%) of Mentha pulegium L. (pennyroyal) powder (MPP) and their physicochemical, textural, sensory, and microbiological properties were investigated on the 1st, 7th, and 14th days of storage. Increasing concentrations of MPP affected the L* and a* values of yogurt considerably. About 0.05% and 0.15% MPP addition improved the textural properties of yogurt samples. The higher the MPP concentration, the lower the lactic acid bacteria counts were; however, the numbers were still over the minimum requirement for yogurt. Fibrous and filamentous structures in yogurt samples with MPP were monitored by scanning electron microscopy. Consequently, it can be stated that MPP can be successfully added to yogurt. Furthermore, considering sensory evaluations, it would be plausible to say that yogurt samples containing MPP up to 0.10% may have market potential in the future.