Fortification of Yogurt with Ginkgo Biloba Extract and Study its Sensory Properties

Abstract

The aim of the recent study was to determine the impact of ginkgo leaf extract on certain yogurt qualities as color, taste, flavor and consistency in order to elongate the keeping period of yogurt. Yogurt was made according to the followed methods, a quantity of milk was received from a cow breeder in the Ramadi area, the milk was filtered and heated at a temperature of 85 °C for 5 minutes, then the sample was divided into 4 equal parts, the first model was a control treatment, the second was added to it Ginkgo plant extract at a concentration of 20%, the third was added to the same extract at a concentration of 30%, and for the fourth, the extract was added at a concentration of 40%. The effect of ginkgo extract on whey exudation from yogurt at concentrations of 20, 30, 40%, where we notice significant differences in the amount of whey exuded from yogurt at each concentration. It was noted that the lowest amount of exuded whey from yoghurt was at a concentration of 40%, where the amount was 6.4 ml, followed by a concentration of 30%, where the amount of exuded whey was 11.8 ml, and 40% of the ginkgo extract gave the best and least amount compared to the control in which the amount of exuded whey amounted to 38 ml, which confirms the role of the extract in reducing the permeability of yogurt in order to reduce the lost whey.