Effect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurt

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dc.contributor.authorÖztürk, Hale İnci
dc.contributor.authorAydın, Sümeyye
dc.contributor.authorAkın, Nihat
dc.date.accessioned2020-03-26T19:32:35Z
dc.date.available2020-03-26T19:32:35Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe objective of this research was to determine changes in microbial flora and functional properties of yoghurts containing lavender powder at rates of 0.010, 0.025, 0.050 and 0.075%. The effect of lavender powder on the potential flora during fermentation was determined, furthermore, alterations in microbiological properties of yoghurts were examined during the storage period (1 d, 7 d and 14 d). Yoghurt samples containing 0.010, 0.025, 0.050 and 0.075% lavender powder, were coded A1, A2, A3, and A4, respectively. Streptococcal counts were 8.89±0.21, 8.71±0.09, 8.77±0.13, 8.66±0.04 and 8.91±0.13 log CFU/g, respectively, in the control, A1, A2, A3, and A4 samples. No decrease in streptococcal counts was observed during storage in all samples. Lactobacilli counts were 8.58±0.06, 8.43±0.26, 8.34±0.26, 8.02±0.02 and 8.53±0.34 log CFU/g, respectively, in the control, A1, A2, A3 and A4 samples. While the lactobacilli count of the control sample decreased during the storage period, it remained constant in A1, A2, A3 and A4 samples at the end of the storage time. It was determined that the lavender powder supplementation contributed the viability of lactobacilli during storage. No statistically significant difference was found in the total bacterial counts between the samples on the first day, however the highest total bacteria content was determined in A4 sample (8.31±0.01 log CFU/g) at the end of the storage period (14 d).en_US
dc.identifier.endpage102en_US
dc.identifier.issn2148-6905en_US
dc.identifier.issn2148-6905en_US
dc.identifier.issue3en_US
dc.identifier.startpage94en_US
dc.identifier.urihttp://www.trdizin.gov.tr/publication/paper/detail/TWpVMU9USTVPUT09
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34500
dc.identifier.volume4en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Secondary Metaboliteen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBiyolojien_US
dc.titleEffect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurten_US
dc.typeArticleen_US

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