Use of cinnamon, wheat germ, and eucalyptus oils to improve quality and shelf life of concentrated yogurt (Labneh)
Use of cinnamon, wheat germ, and eucalyptus oils to improve quality and shelf life of concentrated yogurt (Labneh)
Date
2020-08-21
Authors
Al-Rimawi, Fuad
Alayoubi, Mohannad
Elama, claude
Jazzar, Mohannad
Çakıcı, Avni
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis
Abstract
Three essential oils, namely cinnamon, eucalyptus, and wheat germ were
added to concentrated yogurt (Labneh) at a concentration of 600 μL\kg. The
chemical, microbiological and organoleptic properties of freshly prepared and
stored Labneh at 5°C ± 1 for 6 weeks were determined. Addition of essential oils
affected slightly the pH, acidity, total solids, and dry matter values of concentrated
yogurt. Total viable counts, as well as counts of Streptococcus aureus, molds, and
yeast in the treated Labneh were affected during storage period. The most acceptable
organoleptic properties of treated Labneh were those samples treated with
cinnamon, and eucalyptus oils, and to a lesser extent wheat germ oil. Cinnamon
and eucalyptus oils were also found to inhibit yeast and mold count. It has been
also found that cinnamon and eucalyptus essential oils decreased significantly the
growth of S. aureus. No Coliforms or E. coli bacteria were detected in the treated
Labneh, as well as in the positive control. This study showed that wheat germ oil
had lesser effect compared to cinnamon, and eucalyptus. This study concluded that,
addition of cinnamon and eucalyptus essential oils at 600 μL\kg could increase the
shelf life of Labneh up to 6 weeks at 5 ± 1°C with acceptable taste, flavor and
texture without addition of any chemical preservative.
Description
Keywords
essential oils, Labneh (concentrated yogurt), Eucalyptus, wheat germ, cinnamon