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Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SPRING 2010 , Volume 7 , Number 2 (26); Page(s) 2 To 9.
 
Paper: 

EVALUATION OF ACETALDEHYDE CONTENT IN YOGURTS PRODUCED BY NATIVE MICROBIAL STRAINS

 
 
Author(s):  POURAHMAD R.*, MAZAHERI ASSADI M.
 
* FACULTY OF AGRICULTURE, VARAMIN BRANCH, ISLAMIC AZAD UNIVERSITY, IRAN
 
Abstract: 

Introduction: Among fermented milk products, yogurt is more famous than others and might be regarded as an acceptable and popular product. In this study, native microbial strains isolated from two traditional yogurt samples were used for yogurt production. The aim of this study was to evaluate the variations of acetaldehyde content of produced yogurts during cold storage.
Materials & Methods: Microbial strains were isolated from native yogurt cultures. The acetaldehyde contents of yogurts were determined by combined methods of distillation and final injection to GC.
Results: The results indicated that there was a significant increase (p<0.05) in acidity and a significant decrease (p<0.05) in pH of produced yogurts during cold storage. Moreover, acetaldehyde content increased significantly (p<0.05) and reached a maximum concentration after 21st day.
Conclusion: The applicant of native cultures in yogurt production improves the keeping quality and organoleptic characteristics of the product.

 
Keyword(s): ACETALDEHYDE, NATIVE MICROBIAL STRAINS, YOGURT
 
References: 
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