Development of formulation and technology of yogurt with prolonged shelf life enriched with biologically active substances from fennel seed extract
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Kuupäev
2019
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Abstrakt
Spray drying is most common drying technology in food industry and can be used as
an alternative to freeze drying method for the production of extracts in powder form. Fennel seeds
are used to treat diabetes, bronchitis and chronic cough. They possess antibacterial, antifungal,
antithrombotic, anti-inflammatory, hepatoprotective and antidiabetic activities. The aim of this
study was to obtain fennel extract in dry form and investigate the influence of dry fennel extract
incorporation on the possibility of yogurt production. The effect of inlet temperatures on
wettability, solubility, moisture content and water activity of spray-dried fennel seed extract
obtained by decoction technique was investigated. The inlet temperature 165 °C was preferred.
Lactic acid accumulation during fermentation occurs faster in the sample with fennel powder.
Based on the results of rheological, organoleptic, physico-chemical properties, water-holding
capacity and shelf life of the finished product, the recommended doses of dried fennel powder for
yogurt manufacture is not more than 1%.
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Märksõnad
decoction, fennel extract, natural food preservation, spray drying, articles