Ghosi Hoojaghan, S., Sedaghati, M., Mooraki, N. (2022). Characterization of Iranian Doogh Enriched with Gum Tragacanth and Fennel Extract (Foeniculum Vulgare). , 24(6), 1345-1356. doi: 10.52547/jast.24.6.1345
S. Ghosi Hoojaghan; M. Sedaghati; N. Mooraki. "Characterization of Iranian Doogh Enriched with Gum Tragacanth and Fennel Extract (Foeniculum Vulgare)". , 24, 6, 2022, 1345-1356. doi: 10.52547/jast.24.6.1345
Ghosi Hoojaghan, S., Sedaghati, M., Mooraki, N. (2022). 'Characterization of Iranian Doogh Enriched with Gum Tragacanth and Fennel Extract (Foeniculum Vulgare)', , 24(6), pp. 1345-1356. doi: 10.52547/jast.24.6.1345
Ghosi Hoojaghan, S., Sedaghati, M., Mooraki, N. Characterization of Iranian Doogh Enriched with Gum Tragacanth and Fennel Extract (Foeniculum Vulgare). , 2022; 24(6): 1345-1356. doi: 10.52547/jast.24.6.1345

Characterization of Iranian Doogh Enriched with Gum Tragacanth and Fennel Extract (Foeniculum Vulgare)

Journal of Agricultural Science and Technology
Article 6, Volume 24, Issue 6, 2022, Pages 1345-1356    PDF (1.06 M)
Document Type: Original Research
DOI: 10.52547/jast.24.6.1345
Authors
S. Ghosi Hoojaghan1; M. Sedaghati* 1; N. Mooraki2
1of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
2Department of Fisheries Science, Faculty of Marine Sciences and Technology, North Tehran Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
Abstract
The effect of gum tragacanth (0, and 0.15%) and Fennel (Foeniculum vulgare) (0, 2.5, and 5%) on the chemical and rheological properties, phase separation, Lactic Acid Bacteria (LAB) viability, and sensory characteristics of an Iranian dairy drink "Doogh" was investigated during 20 days of storage. Results cleared the stability of Dooghs prepared with Gum Tragacanth Dispersions (GTD) was significantly higher than samples without this hydrocolloid (P< 0.05). Doogh samples’ viscosity in the presence of Fennel Extract Powder (FEP) was increased significantly (P< 0.05). Power-law and Herschel-Bulkley rheological models were appropriate models for describing the flow behavior of control and treated Doogh samples, respectively. The results showed that by increasing the amounts of FEP, LAB viability increased while the fungi population decreased significantly (P< 0.05). Therefore, this herbal powder could stimulate LAB growth and control the fungi population in treated samples. Finally, adding GTD to the Doogh sample was proper for improving stability, and enrichment with Fennel was suitable for increasing LAB viability and microbial spoilage control.

Keywords
Herschel-Bulkley rheological model; Microbial spoilage control; lactic acid bacteria; Power-law model
References
Statistics
Article View: 142
PDF Download: 150
Statistics
Number of Journals45
Number of Issues2,171
Number of Articles24,674
Article View24,467,315
PDF Download17,562,246