Effect of Adding Essential Oils of Nigella sativa and Thyme on the Yogurt Flavor

Abstract

Background and Objective: Essential oil extracts have attracted much attention due to their bioactive properties, including antimicrobial activities. The study focused on the effect of using the essential oils of Nigella sativa and thyme on the sensory properties of laboratory made yogurt. Materials and Methods: It was produced from cow's milk during its storage period at a temperature of 5±2EC for periods of 0, 3 and 7 days. Samples were placed in plastic containers and incubated at a temperature of 42±2EC until complete coagulation within 4 hrs and the pH reached 4.6. Then, it is transferred to the refrigerator for cooling and storage at a temperature of 5±2EC, after which the necessary sensory tests are carried out for periods of 0, 3 and 7 days. Results: The results showed that the yogurt sample with thyme oil was superior compared to other samples in terms of sensory properties, which included color, flavor, texture and bitterness during the different storage periods. The results showed that there were significant differences in the average values of the studied sensory characteristics between the samples, especially the flavor characteristic of the samples by adding oils compared to the control sample as a result of its richness in biologically active compounds present in its oils. Conclusion:This type can enrich a variety of dairy products. The market also represents a healthier alternative for the consumer.