Effect of Using Garlic,Thyme,Rosemary,Mint and Basil on the Fermentation Kinetics,Antioxidant Potential, Angiotensin-1 Converting Enzyme Inhibition Activity, ?-Amylase ve ?-Glukosidase Enzyme Inhibition and Antimicrobial Activity in Probiotic Yoghurt Production
Project no. 314 · Status: Kapanmış · 2015
Summary
In this study, functional properties of yoghurt that was produced from cow, was tried to be improved by using probiotic bacteria, and medicinal and aromatic herbs (garlic;Allium sativum; thyme; Origanum onites L., rosemary; Rosmarinus officinalis L., basil; Ocimum basilicum L., mint; Mentha piperita L.). The physical, chemical and rheological properties of these yoghurts and the viability of microbial cultures were examined throughout their storage period (1st, 7th,14th 21th, and 28th days). Antioxidant capacity, total phenolics, phenolic components, acetaldehyde amount and angiotensin-1 converting enzyme inhibition activity, o-phthalaldehyde, antimicrobial activity of these yoghurts and efficiency of this capacity in the product were determined. With the help of sensory analysis performed all through the storage period, it was estimated whether the usage of those medicinal and aromatic plants affected the appearance, aroma, taste, and overall acceptability properties. The obtained data were evaluated statistically (p<0,05). Consequently, the yoghurt, a traditional fermented dairy product consumed widely, is a promising dairy product in the delivery of probiotic bacteria and medicinal and aromatic plants which havemany benefits for human health. In this context, the study emphasizes the importance of the benefits of medicinal and aromatic plants and at the same time has produced results that could make it is a reference work for the dairy industry in our country and fort he science. Keywords: yoghurt, probiotic, medicinal and aromatic plants, functional foods