Evaluation of the effect of fennel (Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf‐life prediction of yoghurt
2020
Ben Abdesslem, Souhir | Ben Moussa, Olfa | Boulares, Mouna | Elbaz, Mounira | Chouaibi, Moncef | Ayachi, Souha | Hassouna, Mnasser
Yoghurt was prepared by adding three concentrations of fennel essential oil (FEO) (2.5, 5 and 7.5 µL) in 100 mL of pasteurised milk. Fennel essential oil did not affect the viability of yoghurt starters during fermentation. Based on sensory analysis, only the 5‐µL FEO concentration was incorporated in order to investigate the physicochemical and microbiological properties of enriched yoghurt during storage. Results showed that FEO in yoghurt did not significantly affect the quality after acidification (P > 0.05). However, total solid content, syneresis and lightness (L*) differed significantly (P < 0.05). Bacterial counts indicated that the control yoghurt had the highest values. Fortified yoghurt had an increased shelf life of 29 days.
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