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Development of formulation and technology of yogurt with prolonged shelf life enriched with biologically active substances from fennel seed extract

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dc.contributor.authorDubrovskii, I.I.
dc.contributor.authorArseneva, T.P.
dc.contributor.authorEvstigneeva, T.N.
dc.contributor.authorGorshkova, S.B.
dc.contributor.authorBazarnova, Y.G.
dc.contributor.authorIakovchenko, N.V.
dc.date.accessioned2019-05-15T17:12:01Z
dc.date.available2019-05-15T17:12:01Z
dc.date.issued2019
dc.descriptionArticleeng
dc.description.abstractSpray 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%.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2019, vol. 17, Special Issue 2, pp. 1313–1323eng
dc.identifier.urihttp://hdl.handle.net/10492/4814
dc.identifier.urihttps://doi.org/10.15159/ar.19.086
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry.eng
dc.subjectdecoctioneng
dc.subjectfennel extracteng
dc.subjectnatural food preservationeng
dc.subjectspray dryingeng
dc.subjectarticleseng
dc.titleDevelopment of formulation and technology of yogurt with prolonged shelf life enriched with biologically active substances from fennel seed extracteng
dc.typeArticleeng

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2019, Vol. 17, Special Issue 2