Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt

Document Type: Original research


Department of Food Science and Technology, Islamic Azad University of Ayatollah Amoli, Amol, Iran


Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design, analyzed after formulation and during three weeks of storage by studying three factors: extract with different levels, storage time and interaction between extract and time. The titratable acidity, pH, Water- holding capacity, color, and sensory properties were determined weekly over a period of 3 weeks. The results showed that the titratable acidity, pH, Water- holding capacity, color, and sensory properties have significantly changed (p ≤ 0.05). Adding extract has improved sensory and physicochemical properties of flavored yogurt. Then we can use it to produce a new local and customer friendly product whit medicinal and nutritional properties.


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