Application of Dill Essential Oil as Additive to Bulgarian Yoghurt

Dimov, Milen Dimitrov; Dimitrova, Ira Taneva; Zlatev, Zlatin Dimitrov

doi:10.59957/jctm.v59.i1.2024.6

JCTM

2024

DOI: 10.59957/jctm.v59.i1.2024.6

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Application of Dill Essential Oil as Additive to Bulgarian Yoghurt

Milen Dimitrov Dimov,

Ira Taneva Dimitrova,

Zlatin Dimitrov Zlatev

Abstract: In this study, the influence of the essential oil extracted from dill fruits and fronds on lactic acid bacteria, aroma profile and sensory characteristics of the obtained yoghurt was investigated. The addition of essential oils in amounts of 30 μl kg-1 fermented milk affects the pH and aroma profile, which is due to the different compositions of the oils. The obtained yoghurts were sensory well evaluated by the testers during the tasting performed.

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2024

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Cited by 1 publication

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Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage

Nakov,

Ninova-Nikolova,

Ivanova

et al. 2024

Fermentation

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This study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey and chia seeds at concentrations of 5% and 10% (w/w) over a 21-day storage period at 4 ± 1 °C. The addition of chia seeds resulted in initial pH increases, with 5% and 10% chia seeds having pH values of 4.22 ± 0.02 and 4.31 ± 0.01, respectively, compared to 4.20 ± 0.01 for the control yogurt. During storage, the pH decreased by 0.17 units for the control yogurt and by 0.08 and 0.13 units for 5% and 10% chia seeds, respectively. The titratable acidity (TA) increased significantly, by 9.1% for the control yogurt and by 22.9% and 29.6% for the 5% and 10% yogurt, respectively. The protein content increased from 3.22 ± 0.03 g/100 g in the control sample to 3.92 ± 0.08 g/100 g and 4.59 ± 0.00 g/100 g for 5% and 10% chia seeds, respectively, without any significant changes during storage. The number of lactic acid bacteria (LAB) was highest in the control sample (9.005 ± 0.007 log CFU/g) and lowest in the 10% yogurt with chia seeds (8.495 ± 0.007 log CFU/g), with all samples remaining free of harmful microorganisms. The sensory evaluation showed that yogurt with 5% chia seeds received the highest overall acceptability scores, while yogurt with 10% chia seeds had poorer scores for taste and texture. Overall, fortification of yogurt with 5% chia seeds improves its nutritional value and sensory properties without compromising product safety or microbiological quality.

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Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage

Nakov,

Ninova-Nikolova,

Ivanova

et al. 2024

Fermentation

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show abstract

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Application of Dill Essential Oil as Additive to Bulgarian Yoghurt

Cited by 1 publication

References 9 publications

Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage

Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage

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