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Register a new userThe possibility of prolonging the shelf life of diluted yoghurt by adding garlic
دراسة إمكانية إطالة مدة حفظ اللبن الرائب بإضافة الثوم
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جريت الدراسة بهدف إطالة مدة صلاحية اللبن الرائب عن طريق إضافة الثـوم بـوزن 5.0 و 75.0 و 1غ إلى كلّ 1 لتر حليـب خـلال مـدة تخـزين مـدتها 50 يومـاً فـي درجتـي حـرارة 4 ± 1 م° و 10± 1 م°. حددت بعض الخصائص الميكروبية، الكيميائية و الحسية للبن خلال الأيـام 1 و 7 و 14 و 21 و 28 و 35 و 42 و 49 من مدة التخزين. أشارت نتائج تحليل الخصائص الجرثوميـة أن القـوة الحيويـة للبادئ استمرت مدة 7 أيام في عينة الشاهد في حين استمرت مدة 35 يوماً للعينة الحاوية علـى 5.0 غ ثوماً و 42 يوماً للعينة الحاوية 75.0 غ ثوماً و 49 للعينة الحاوية على 1غ ثوماً عند التخزين عند الدرجة 4 ± 1 م° و لم يلاحظ اختلاف كبير بالنتائج لدى التخزين عند الدرجة 10± 1 م°. بينمـا أشـارت نتـائج تحليل الخصائص الحسية أن عينات اللبن الحاوية على 5.0 غ من الثوم أكثر تفضيلاً من تلـك الحاويـة على وزن أعلى؛ و ذلك لغياب طعم الثوم و رائحته في العينة. فضلاً عن ذلك أوضحت النتـائج أن إضـافة الثوم لم تؤثّر في مستويات الحموضة، كما انخفضت قيم الخصائص الحسية للّبن خلال مدة التخزين. و قد تبين أنه يمكن استهلاك عينة الشاهد بشكلٍ آمن حتى 7 أيام من التخزين، في حين يمكن استهلاك عينات اللبن الحاوية على الثوم حتى 49 يوماً من التخزين.
This study was conducted to prolong the period of validity of diluted yoghurt by adding 0.5g, 0.75g and 1g of garlic per 1liter milk during the storage period of 50 days at 4 ± 1C °and 10 ± 1C°. Some of microbial, chemical and sensory parameters of yoghurt were identified on weekly bases from 1 till 49 days of the storage period. Results indicated that the vital force as a microbial parameter was lasted for 7 days in the control samples while it was lasted with for 35, 42, and 49 days for the samples containing 0.5, 0.75 and 1g of garlic, respectively when samples stored at 4±1C°. There were no significant differences in the vital force between control and treated samples when they stored at 10±1C°. Sensory properties of diluted yoghurt were more favorable in samples containing 0.5g of garlic (absence of taste and smell of garlic) in comparison with control samples or with samples containing higher proportions of garlic. Results also indicated that adding garlic did not affect either the pH of diluted yoghurt or the values of its sensory properties during storage periods and increased the safety of consumption up to 49 days of storage while this safety did not extend behind 7 days in control samples. It was concludes that adding garlic by 0.5 g/ liter of diluted yoghurt can increase its shelf life for 49 days.
References used
Ankri, S., Mirelman D. 1999. Antimicrobial properties of allicin from garlic. Microbes Infect.,1:125-129
AOAC., 2000. Official methods of analysis, 16th Edi. Association of Official Analytical Chemists Inc., Arlington, Virginia. U S A
Banerjee, M. and P. K. Sarkar. 2003. Inhibitory effect of garlic on bacterial pathogens from spices. World J. Microbiol. Biotechnol.,19: 565-569
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